Dum Aloo is one of the easy,tasty and frequently ordered north Indian curry in any restaurant 🙂 .Also know by the names Kashmiri Shahi Dum Aloo or Shahi Dum Aloo ,it is an aloo curry made with a mix of yogurt and spices mainly the kashmiri red chillies or degi mirch.This gravy goes well with roti,chapati,paratha and also with few rice items like jeera rice,pulao,ghee rice,veg biryani etc.
Ingredients required: baby potatoes - 500 gms hung curd or yogurt - 150 ml kashmiri red chilli powder - 3 to 4 tsp turmeric powder - 1/3 + 1/4 tsp oil - 6 tbsp ginger garlic paste - 1/2 tsp whole garam masala - 1/2 inch cinnamon + 4 cloves + 1 mace strand + 1 black cardamom cumin powder(raw or roasted)- 1/2 tsp coriander powder - 1 tsp garam masala powder-1/2 tsp kasuri methi - 1 tsp cashew nuts - 20 salt - to taste tomato puree - of 4 medium sized tomatoes chopped coriander leaves - 1 tbsp Method : * boil the baby potatoes in pressure cooker upto 2 whistles * let the boiled potatoes cool completely before removing the peels. once it cools remove the peels and prick the potatoes with help of a toothpick. * In a pan heat up 4 tbsp of oil(you can also deep fry the boiled potatoes) * Once the oil is heated well,add 3/4 tsp of red chilli powder and 1/3 tsp of turmeric powder and fry it. * Next add the boiled,peeled and pricked baby potatoes .Fry it in low flame for 4 to 5 minutes and keep aside the fried potatoes. * In a mixing bowl,beat 150 ml of curd and add 1/2 tsp of red chilli powder to it. * Next in a seperate kadai,pan or a wok heat up 2 tbsp of oil.Once the oil is heated well add 1/2 tsp of ginger garlic paste and fry. * Next add crushed whole garam masala spices listed above. * Also add cumin powder,coriander powder,turmeric powder and 2 tsp of red chilli powder. * Add tomato puree and cook it in medium flame for 2 minutes under closed lid. * After 2 minutes add beaten curd and stir once.After adding curd keep the flame low and keep stirring to avoid the gravy from curdling. * wait until the gravy comes to first boil. * Once the gravy starts boiling add 1/2 cup water.You can adjust the gravy consistency as per your need.Again wait until it comes to a boil. * Once the gravy comes to a 2nd boil add 1/2 tsp of garam masala powder and shallow fried potatoes and mix well. * Next add salt to taste and close the lid and cook it for 3 minutes in low flame. * After 3 minutes open the lid,stir well and add 1 tsp crushed kasuri methi. * Mix well and turn off the flame. * Finally add finely chopped coriander leaves and mix it. * Our tasty kashmiri dum aloo is ready to serve.
Step by step recipe with photos:
1.Take 500 gms of baby potatoes .Wash them well and boil in pressure cooker up tp 2 whistles.Remove the peels.2.Next,prick the boiled and peeled potatoes with help of a toothpick.3.In a pan heat up 4 tbsp of oil and once the oil is heated well add kashmiri red chilli powder and turmeric powder.4.Add the boiled baby potatoes to the pan and shallow fry it by stirring it in between for about 4 to 5 minutes in low flame.5.Keep aside the shallow fried baby potatoes.Next in a mixing bowl add 1/2 tsp of kashmiri red chilli powder to 150 ml of beaten hung curd or yogurt.Mix it well.6.Keep aside the curd.Next in a wok or a kadai heat up 2 tbsp of oil.7.Add 1/2 tsp of ginger garlic paste and fry it for a minute.8.Next add crushed whole garam masala spices and roasted cumin powder.You can also add raw cumin powder.9.Fry it well and next add coriander powder,red chilli powder and turmeric powder.Fry them well.10.Next add tomato puree of 4 medium sized potatoes and mix well.Cook this for 2 minutes in medium flame.11.Next add cashew nut paste.Take about 20 cashew nuts,soak it in water for 10 minutes and make a fine paste of it.Add this paste and mix well.12.Next add beaten curd.After adding curd flame should be kept low and gravy should be continuously stirred to avoid the gravy from curdling.13.Once the gravy comes to first boil add water as required.Do not add more than a cup of water.14.After adding water wait again until the gravy comes to second boil.Once it starts boiling add garam masala powder, mix well and then add shallow fried potatoes.16.After cooking it in low flame for 3 minutes add 1 tsp of crushed kasuri methi,mix well and turn off the flame.Finally add chopped coriander leaves.