Dum Aloo

23 April 2012 - Dum Aloo

Dum Aloo is a vegetarian dish. The main ingredient is potatoes. The potatoes are pan fried until golden brown and then cooked slowly at low flame
in a rich creamy and spicy onion-tomato gravy. It is a popular recipe cooked throughout India. But either because there is no meat or because of the Indian spices, the dum aloo is not so popular in my house.

The recipe is from eCurry - The Recipe Blog

Dum Aloo
serves 6

Ingredients:
10 small round potatoes or big potatoes, peeled and cut to bite size pieces
2.5 tsp turmeric, divided

2 cm cinnamon
3 cloves
4 green cardamoms
1 tsp cumin seeds2 medium onions, sliced thinly

Made into paste:
6 cm  ginger, peeled
4 cloves garlic
5 dry red chilies (optional)

4 Tbsp almonds, chopped
3/4 cup tomato puree
1/2-3/4  cup light coconut milk
1 Tbsp Garam Masala 

2 Tbsp raisins (optional)
Chopped cilantro for garnish
Salt

Directions:
Pierce potatoes with a fork in multiple places and soak them in salt water for about 1/2 hour. Drain the potatoes and sprinkle them with 1 tsp turmeric. Pan fry the potatoes, at medium heat until they are slightly browned on all sides. Set aside.

Heat 1/2 cup of oil. Add cinnamon, cloves and cardamoms until sizzling, then add cumin seeds. After 30 seconds add the onions and fry them till they are slightly browned.
Add the paste. Stir for about 2 minutes and add the potatoes, the rest of turmeric and salt.
Add almonds and tomato puree and cook for some more time, till all the puree coats the potatoes and the oil separates.

Add coconut milk, raisins, Garam Masala and 3/4 cup of water. Cover tightly and cook at low heat till the potatoes are tender. If there is more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes.