Thursday, August 21, 2014

Restaurant style Dum Aloo

Restaurant style Dum Aloo

I love potato curries and Dum aloo is all time favourite. There are many version and every individual have their own style of preparing Dum aloo. The authentic Kashmiri du. Aloo is completely different from what we make in onion tomato gravy, but I love the acquired taste so Dum aloo which is served at almost all the restaurants these days.

This gravy is tangy and spicy gravy coating the tender baby potatoes nicel, and is enjoyed with any Indian flat bread like kulcha, parantha :)

I made this batch of Dum aloo few days back for a potluck and was instant hit. Everyone loved it, and requested for the recipe. So sharing with you all my experience with Dum aloo..:)

* Baby Potatoes ( Boiled and Peeled)
* Onions 2 ( Roughly Chopped)
* Tomatoes 3-4 ( roughly Chopped)
* Garlic Cloves 3-4
* Ginger
* Cumin Seeds 1 Tsp.
* Asofetida A pinch
* Cloves 2-3
* Black Pepper Corns 3-4
* Fennel Seeds 1 Tsp.
* Cinnamon
* Dry Red Chillies 2
* Turmeric Powder
* Salt to Taste Tsp.
* Garam Masala ½ Tsp.
* Corriander powder 1 Tsp.
* Degi Mirch Powder 1 Tsp.
* Water 2 Cups
* Oil 2 Tbsp.
In a pan heat 1 Tbsp. oil , add Cumin Seeds and Asofetida. Add Onions,Ginger, Garlic, and fry for a Mint. Now, add cloves, pepper corns, fennel seeds, cinnamon,dry chillis , turmeric powder andr to cook for another Mint on medium Flame. To avoid burning you can add 2 Tbsp. Of water to the mix. Once the onions turn golden brown turn off the flame and let the mixture cool down a little. Once mixture is cooled a little, in a grinder make paste of the same and keep it aside.
In another big pan, add tomatoes and water and let them cook for 8-10 mints. Once you see tomatoes are nicely cooked turn off the flame and let the mixture cool. Once the mixture is cooled, make a puree consistency paste of tomatoes in a grinder.
Now in a separate pan heat 1 Tbsp of oil and add onion Paste to it, cook the paste till it starts leaving the oil. Once the Mixture is cooked as desired add tomato puree to it along with garam masala and salt. Let this gravy cook till it start lossing the oil. Once done add degi mirch to the gravy along with potatoes. Now let the curry cook for another 3-4 minutes on medium Flame. 

Your Yummy Dum Aloo is ready to Serve.. :)