Dum Aloo Fried Potatoes In Spicy Sauce Food

DUM ALOO (FRIED POTATOES IN SPICY SAUCE )

Steps:

• Peel the potatoes and pierce them all over with a fork.
• Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
• In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
• Add onions and saute them till they become translucent.
• Add the ginger garlic paste and saute them till they loose the raw smell.
• Add the tomatoes and cook then covered for 5 minutes.
• Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
• Add the yogurt and keep stirring the yogurt until it comes to a boil.
• Now add salt and stir.
• Add about 2 cups of water and bring to a rolling boil.
• Add the potatoes and cook for 15 minutes on medium heat, covered.
• Add sugar and cook for 5 more minutes.
• Garnish with chopped cilantro.

EASY ALOO DUM

Steps:

• Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
• While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
• Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
• While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
• In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
• Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
• Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
• Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
• Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
• Garnish with cilantro if you like, and serve!

DUM ALOO KASHMIRI

Steps:

• Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix raisins, potato scoopings, cashew, cream, paneer salt. Stuff into potato hollows. Keep aside.
• Heat oil, add chopped onion, stir fry till brown, drain, keep aside. Stir fry capsicum till done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3 minutes. Add puree, masalas and yogurt simmer for 3-4 minutes. Add water, sugar, salt, bring to a boil, simmer for 5 minutes.
• Use a heavy copper or steel pot. Grease inside with ghee or oil. Place the potatoes in it. Pour gravy over them. Sprinkle the onions and capsicums. Place a well fitting lid so that the container is well sealed. Place in the oven on slow for 20-25 minutes.
• Garnish with chopped coriander.
• Note:.
• For those who cannot 'dum' the potatoes, place similarly in a casserole. Cover with foil and bake in oven at 200C for 20 minutes.

DUM ALOO

Steps:

• Soak Cashew nuts in water for around 15 mins.
• Boil the potatoes and peel them properly.
• Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
• Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
• In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
• Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
• Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
• Add the onion tomato puree to it and bring it to boil.
• Cook this sauce for about 5 mins stirring in between.
• Add the boiled potatoes,salt and mix well, add water as required for the gravy.
• Bring to boil and then simmer for 10 mins.
• Sprinkle with chopped coriander and switch off the flame.
• Serve with rice or roti.

METHI DUM ALOO - FENUGREEK INDIAN SPICY POTATOES

Steps:

• Grind together all the ingredients mentioned under'masala paste' and keep aside.
• Prick potatoes all over using a fork.
• Heat oil in a wok.
• Once its hot, deep fry the potatoes in it until golden in colour.
• Drain on clean paper towels and keep aside.
• Heat oil or ghee in a skillet.
• Add cumin and mustard seeds alongwith asafoetida powder.
• Allow to splutter.
• Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
• Add kasoori methi, salt, pepper, potatoes and a little water.
• Stir well.
• Cover and cook on medium flame until the potatoes are tender and ready to eat.
• Serve hot with naan or paratha or kulchas.
• Enjoy!

DUM ALOO KASHMIRI

Steps:

• Fry potatoes in oil, drain and keep aside.
• Now prepare the gravy.
• For this, take red chilli paste in a bowl.
• Add ginger-garlic paste and some water.
• Add almond paste and onion paste and mix with a spoon.
• Put 1 1/2 tbsp oil in a pan.
• Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder.
• Saute till all these masalas are cooked.
• Add onion-almond paste and some water.
• Add tomato puree and some water.
• Add salt.
• Prick the potatoes all over and add to the gravy.
• Cover and cook for about 15 minutes on low flame.
• Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha!