After a long time almost a month i am posting a recipe. Its not that i stopped cooking but i was busy reading a novel kite runner and other cobwebs have kept me occupied. Though this recipe was waiting in my archive long back and it was only me who was reluctant to post it. Now i am back with a peace of mind and full of energy. For now lets look at this one.
#Dumaloo is a very popular dish in northern region of India. Till date i have tasted its two versions one is kashmiri style and the other is punjabi style. The kashmiri version is very rich and aromatic loaded with spices while the other one is tangy with tomato taste. This curry is meant for people who love potatoes, as the name itself suggests dum aloo. Also this dish is hot on every menu card of hotel as well as it is popular in parties and other functions. I have come up with a very simple technique to cook this dish in no time. The ingredients are quite simple which are commonly found in every bodies kitchen. Since my husband is a potato lover so i make this one specially for him.
Now look at the ingredients used:-
First of all boil the baby potatoes, if you don't get them then you can use large ones and cut them into smaller proportions. Then shallow fry them as it will give them a crispy texture. The original recipe of dum aloo involves deep frying but since i want to cut down on calories so i did shallow frying. You may also skip frying but the crispy taste will be missing in the curry.
Then take oil in a pan add jeera, followed by onion, ginger-garlic paste, asafoetida, red chilli powder, turmeric powder and green chilli. Saute the mixture till it turns little brown in colour.
Puree the tomato and add it in the pan. keep stirring till it start leaving the sides of pan and it will turn brown in colour.
Then add curd in the pan. Beat the curd before adding it so that there are no lumps in it. Keep stirring it till all the ingredients are well incorporated.
Add garam masala and salt to taste then leave the potatoes in the curry and cover with a lid for 5 minutes so that they absorb the masala.
Finally garnish with coriander leafs and serve hot with roti, paratha, naan or steamed rice.
#Dumaloo is a very popular dish in northern region of India. Till date i have tasted its two versions one is kashmiri style and the other is punjabi style. The kashmiri version is very rich and aromatic loaded with spices while the other one is tangy with tomato taste. This curry is meant for people who love potatoes, as the name itself suggests dum aloo. Also this dish is hot on every menu card of hotel as well as it is popular in parties and other functions. I have come up with a very simple technique to cook this dish in no time. The ingredients are quite simple which are commonly found in every bodies kitchen. Since my husband is a potato lover so i make this one specially for him.
Now look at the ingredients used:-
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| Dum Aloo |
- Baby potatoes 6-8 nos
- Tomato 4 nos
- Onion 1 large finely chopped
- Ginger-garlic paste 1 tbsp
- Curd/dahi 1 cup
- Cumin seeds/jeera 1 tsp
- Turmeric powder 1 tsp
- Garam masala 1/2 tsp
- Red chilli powder 1/2 tsp
- Asafoetida/hing a pinch
- Green chilli 1 slit
- Salt to taste
- 2 Tbsp oil
- Fresh coriander leafs for garnish
First of all boil the baby potatoes, if you don't get them then you can use large ones and cut them into smaller proportions. Then shallow fry them as it will give them a crispy texture. The original recipe of dum aloo involves deep frying but since i want to cut down on calories so i did shallow frying. You may also skip frying but the crispy taste will be missing in the curry.
Then take oil in a pan add jeera, followed by onion, ginger-garlic paste, asafoetida, red chilli powder, turmeric powder and green chilli. Saute the mixture till it turns little brown in colour.
Puree the tomato and add it in the pan. keep stirring till it start leaving the sides of pan and it will turn brown in colour.
Then add curd in the pan. Beat the curd before adding it so that there are no lumps in it. Keep stirring it till all the ingredients are well incorporated.
Add garam masala and salt to taste then leave the potatoes in the curry and cover with a lid for 5 minutes so that they absorb the masala.
Finally garnish with coriander leafs and serve hot with roti, paratha, naan or steamed rice.
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| Dum Aloo |
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