Dum Aloo Food

DUM ALOO

Dum Aloo image

Dum aloo is a traditional kashmiri dish- but there are a number of versions and preparation techniques for this delightful potato recipe.Every region has its own version of this dish. My preparation today is this sweet and buttery baby yellow potatoes cooked in a rich creamy gravy and resembled the Punjabi dum aloo i had at a restaurant recently....

Provided by Prajus Kitchen

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

10 -12 baby yellow potatoes
1 medium sized chopped onion
2 medium sized tomatoes, halved
3 garlic cloves, peeled
1 handful cashew nuts
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1/4 teaspoon ginger powder
1 tablespoon fennel powder
1 cinnamon stick
3 -4 cloves
3 cardamom pods
1 teaspoon cumin seeds or 1 teaspoon jeera powder
1 pinch asafoetida powder or 1 pinch hing
1/4 cup finely chopped coriander leaves
1 tablespoon oil

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.

DUM ALOO BANARSI (DELICIOUS POTATOES COOKED IN A SAVOURY INDIAN

Dum Aloo Banarsi (Delicious Potatoes Cooked in a Savoury Indian image

This recipe won the R.O. 20 Golden Oryx coupon in the Thursday magazine for the week September 13th to 19th'2007. Enjoy!

Provided by Charishma_Ramchanda

Categories Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 25

Ingredients

1/2 kg boiled potatoes, grated
50 g sesame seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons ginger-garlic paste
salt
3 tablespoons coriander leaves, washed and finely chopped
3 tablespoons mint leaves, washed and finely chopped
cornflour, as required for rolling
3 onions, sliced
250 g fresh yoghurt
oil, to fry
2 tablespoons butter
2 tomatoes, chopped
2 onions, chopped
2 tablespoons tomato paste
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
50 g fresh cream
1 tablespoon ginger-garlic paste
whole spices, as required

Steps:

Add all the spices to the grated and boiled potatoes in a bowl.
Mix well and shape into balls.
Roll into corn flour and deep fry in a pot.
Drain onto kitchen paper towels and keep aside.
Next, in another pot, deep fry the sliced onions till golden brown.
Mix with yoghurt and using a blender, blend to obtain a fine paste.
Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
Saute for 15 minutes on low heat.
Stir in tomato paste and all the remaining masalas.
Now fold in the onions, salt, pepper and yoghurt paste.
Cook for 10 minutes.
Add the fried potato balls to the gravy.
Garnish with cream, mint leaves and corriander leaves.
Serve hot with parathas or rotis or rice.
Enjoy!

Nutrition Facts : Calories 397.3, Fat 19.6, SaturatedFat 8.9, Cholesterol 40.5, Sodium 189.2, Carbohydrate 50.1, Fiber 8.1, Sugar 12.6, Protein 9.8

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