Dum aloo is a popular North-Indian dish. The original version of the recipe requires the baby potatoes to be deep fried. Here is a healthier version with boiled potatoes. Check out the recipe.
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
Ingredients:
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
Ingredients:
- 6-8 very small potatoes (boiled and peeled)
- 2 tomatoes (medium-sized) (pureed)
- 2 tbsp curd
- 2 tbsp cooking oil
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tbsp coriander leaves (finely chopped)
- 1/2 lemon (optional)
- A pinch of kasuri methi (optional)
For grinding into paste:
- 1 big onion
- 1 green chilli
- 1 inch ginger
- 2 garlic cloves
Preparation Instructions:
- Heat oil in a pan, add onion-ginger-garlic paste and fry for 5 minutes. Now add tomato puree and salt. Simmer over medium flame till the raw smell of tomatoes goes off (approx 10 – 15 minutes).
- Add coriander powder, red chilli powder, turmeric powder and garam masala and cook the spices well.Add potatoes and cook for 5 minutes.
- Add yogurt, mix well and cook for 2 minutes. Turn off the stove and garnish with coriander leaves, kasuri methi (optional) and lime juice (optional).
- Serve hot with rice or roti for a perfect Indian dinner.
Tips:
- Add curd at the end and don’t cook it much otherwise the gravy will become curdling which will not taste good.
- Don’t cut the potatoes into pieces. Use them as whole.
DUM ALOO RECIPE by MASTER
