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You are here: Home / Main Course / Dum Aloo

Dum Aloo

15th October 2014 By Nidhi Agrawal Leave a Comment

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.

Dum Aloo

Dum Aloo

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)

Method

  1. Heat oil in a kadai and fry potatoes on medium heat till they are golden brown and keep aside.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with coriander leaves.
  6. Serve hot.

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Filed Under: Main Course Tagged With: awadhi, kashmiri

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