Dum Aloo Recipe | Instant Aloo Dum Recipe
Dum Aloo Recipe | Instant Aloo Dum Recipe – Here, I am sharing step by step photo instructions to make tasty “Dum Aloo”. Basically Dum Aloo is a part of the traditional Kashmiri Pandit cuisine. This is a flavorful, spicy, creamy and delicious dish. You will find a different variation of this recipe in every restaurant of India. This is a preparation of boiled potatos deep fried in oil and cooked on low flame in a gravy with spices.
Dum aloo with the creamy gravy will be a good serve with jeera rice, pulao, nan or roti. It is a basic veg preparation which is cooked in every household of India. you will find several versions of this dish, like Punjabi dum aloo, Bengali style alur dom, Kashmiri dum aloo etc. Ideally, it is a preparation of deep fried potatoes in oil, but I am using butter to fry this potatoes which will bring a smooth texture to it. While making this dissh, always make pore in the boiled potatoes before frying, it will make them smooth and the aroma of the gravy will be properly absorbed.
- Serve For : 2 People
- Preparation Time : 10 Minutes
- Cooking Time : 25 Minutes
- Total Time : 35 Minutes
Ingredients For Dum Aloo
- 2 Boiled potatoes (Medium size)
- 5 Dry red chili’s
- 2 tsp coriander seeds
- 2 Bay leaf
- 1 Medium size onion
- 2 Green chili’s
- 1 Small size tomato
- 4-5 Garlic cloves
- 1 inch piece of ginger
- 1/2 Bowl coriander leaves
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 2 Cup water
- 1 tsp Garam Masala
- Salt as required
How to make Dum Aloo?
This is step by step photo instruction to make Dum Aloo. To make this dish you have to follow this steps and your delicious food will be ready in minutes.
Step 1: First take the boiled potatoes, peel and clean them, then poke the potatoes with the help of tooth-peak. Then heat a pan and pore butter in it. Add potatoes in warm butter and fry them for 2 minutes. Take 1/2 cup of water in one bowl, add dry red chili’s and coriander seeds in it then let them soak the water.
Step 2: Now cut onion, tomato, coriander leaves, green chili’s, ginger and garlic. We need onion for both puree and fry, so split the chopped onion accordingly. Ginger and garlic should be finely chopped because we have to grind it and have to make a smooth paste out of it. We will grind all the veggies in 3 steps. First, grind the soaked red chili and coriander seeds then add ginger-garlic in it, grind again. Third, add onion, coriander leaves and tomato, grind them together. Make a smooth puree out of it.
Step 3: We already fried the potato, so start heating oil in a deep pan to prepare gravy. Add bay leaf, chopped green chili, onion and coriander leaves in oil, fry this mixture until it converts into golden color. This mixture will get a smooth golden texture.
Step 4: Mixture is perfectly fried now, so it is time to add turmeric powder, coriander powder, garam masala and salt in this mixture. Cook all these together for 2 minutes on low-medium flame. Then add all the purees in it and fry this again for 2 minutes. Then add 1 cup of water in it. Let the water boil.
Step 5: Once the water is boiled, our mixture is ready. Add fried potatoes in this mixture, mix everything together and bring it to gentle boil. Cover this for 12-15 Minutes. Let potatoes soak the aroma of spices. Our dam aloo is ready serve this with roti, fulka, jeera rice or pulao.
As I said there are many variations of this dish. In bengali style aloo dum, it tastes best when prepared in mustered oil. Mainly we use baby potatoes, but if you don’t have baby potatoes then you can use other potatoes means large potatoes chopped in 2 to 4 pieces. This is one of the famous preparation of potatoes in Indian menu. So try this delicous dish at home and share your feedback with me, through your valuable comments.
- Frying potatoes in oil it is not a compulsory thing, you can also use butter or ghee.
- If you don’t have baby potatoes then use normally available potatoes but chop them in 2 to 4 pieces.
- Poke the potatoes with the help of tooth-peak. It will help potatoes to soak the smoothness of butter.
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