Friday, February 24, 2012

Aloo Dum

Aloo Dum, Dum Aloo


Potatoes - 1/2 kg or 10-12 small round ones.
Bay leaves - 2
Onion - 1
Onion Paste - 1 tbsp
Tomatoes - 1 large, finely chopped
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Ginger & Garlic paste - 1-1/2 tsp
Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Sugar - 1/2 tsp
Salt - As required


Wash the potatoes and pressure cook them with a little salt till one whistle.  Then take out and put them in cold water and peel the skin.

Add the cumin and red chilli powder to the ginger & garlic paste and mix it well with a little water and keep it aside.

Heat oil in a kadai.  Add bay leaves and then the onions followed by the onion paste.  Fry till the onions and the paste turn light brownish.  Add the finely chopped tomatoes and saute till the tomatoes turn a bit soft.  Add turmeric and fry for a minute, then add the ginger, garlic & powders mixture and mix well.  Add the sugar at this point and saute the masala till the oil separates.  Add the potatoes and mix well.  Add water just enough to submerge the potatoes and not more than that.  Let it cook till the water level is reduced and comes to a thick gravy consistency.  Add the garam masala 2 minutes before switching off.

Normally this is a dry curry, so there will not be any gravy, but I have retained a little bit of gravy (see the pic above) as my family likes it that way.

Aloo Dum tastes really good with rotis, parathas & puri.

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