Dum Aalu
Dum Aalu or Aalu dum, the name itself is very enticing and tempting, isn’t it? You can have many versions of this dish. The Kashmiri dum Aalu, the authentic Punjabi dum Aalu and so on. The below version is how I usually make it in my kitchen. No claims of any authenticity 🙂 You might find it to be a combination of many cuisines, but I can assure you that it tastes quite good and pairs very well with phulkas or rotis. I have made it for our small family, and hence
kept it semi dry. You may however change the consistency and make it with more gravy. It will taste equally good.
Potatoes are one of the most versatile vegetable according to me. It pairs with almost every other vegetable and elevates the taste of any dish. The blog has many potato recipes including Hasselback potatoes, cajun spice potato, potato soup, potato raita, aalu paratha, potato bread and ofcourse many subzi with potato as one of the ingredient. You may check those recipes 🙂 Please do try and share your feedback.
Ingredients:
- Baby potatoes 200 gm
- Salt to taste
- Onion 1 big
- Tomatoes 2
- Garlic 5-6 cloves
- Ginger 1 inch piece
- Turmeric powder 1/2 tsp
- Red chili powder 1-2 tsp
- Coriander powder 3 tsp
- Roasted Cumin powder 1 tsp
- Garam masala 1/2 tsp
- Cumin seeds 1tsp
- Refined oil 2-3 tbsp
- Bay leaves 2
- Fresh cream 2 tsp (optional)
- Coriander leaves 2-3 sprigs
Method:
- Wash the potatoes and cook them in a pressure cooker for two whistles. Switch off the flame.
- Cool it and peel the skin. You may choose to keep the skin intact if you wish to.
- Prick the potatoes throughout with a toothpick.
- Heat a tablespoon of oil in a non stick pan and saute the potatoes till they are crisp and golden in colour.
- Sprinkle some salt over the potatoes.
- Meanwhile chop the onion finely. Make a smooth paste of the ginger-garlic and tomatoes.
- Heat around a tablespoon of oil in a pressure pan and add cumin seeds to it.
- When they splutter, add the bay leaves and onion. Add the ginger-garlic paste and saute them till they are golden in colour.
- Now add turmeric powder, red chili powder, coriander powder and raosted cumin powder and stir well.
- Add the tomato paste and cook till oil separates on top.
- Furthermore, add half a cup of water and bring to a boil. Sprinkle some garam masala and salt to taste.
- Throw in the fried potatoes into the gravy, cover and cook for five minutes or pressure cook it till one whistle.
- Adjust the quantity of water according to the desired consistency of the gravy.
- Finally crush some kasuri methi leaves into the gravy and garnish with finely chopped coriander leaves and fresh cream.
- Serve it with hot chapatis or phulkas 🙂
