Dum Aloo specifically belongs to Kashmiri cuisine. The smaller potatoes are first deep fried, then cooked on low flame in a gravy with spices. This is a popular recipe cooked throughout India. A version of it has an interesting history. In 1784 Awadh was struck by a famine. In an attempt to feed the poor, Nawab Asaf -ud -Daulah created employment with masonry work at the ” Barra Immambara”. There, to cook and serve warm food to the workers, he employed the “Nanbais” . They resorted to an ancient recipe found of “Dum Pukht” where beef is replaced with potato.
Ingredients (4-5 servings)
- Small Potatoes – ½ kg (peeled & pricked)
- Onions – 3 (puree)
- Tomatoes – 2 (puree)
- Coriander seeds – 1½ tbsp
- Pepper Corns – 10-12
- Ginger – 2″ (grated)
- Garlic – 4 cloves
- Green chillies – 2 (chopped finely)
- Turmeric powder – ½ tsp
- Red chilli powder – ½ tspBlack
- Black Cardamom – 2
- Cloves – 5
- Refined oil – 100 ml
- Curd – 100 gm
- Salt – as desired
- Coriander Leaves – 1 tbsp (finely chopped)
- Heat oil in a kadai and fry potatoes on medium heat till they are golden brown and keep aside.
- Dry roast coriander seeds and 7-8 pepper corns for 2-3 mins. Add ginger, garlic, green chillies, turmeric powder, red chilli powder and saute for a minute. Let it cool and grind to a fine paste.
- Heat 2 tbsp oil in a pan, add black cardamom, cloves, 3-4 pepper corns. When it starts crackling add the ground paste and saute for 4-5 minutes. Add Onion puree and saute till oil comes out. Add tomato puree and simmer for 4-5 minutes.
- Add whisked curd, salt and fried potatoes, 2 cups water and cook on low heat for 12-15 minutes, till the oil floats on top.
- Garnish with coriander leaves.
- Serve hot.