Best 5 Aloo Dum Recipes

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!

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 (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.

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.

ALOO DUM

Steps:

• Boil potatoes and peel them.
• Prick the potatoes as much as you can with out breaking them.
• sprinkle salt over potatoes.
• Take a non-stick pan, put 2 tablespoons butter in it.
• Then put the potatoes in,sprinkle a pinch of tumuric powder,and roast it until potatoes are golden colored.
• Put the potatoes aside.
• In the same pan put rest of the butter, red chili, and cumin seeds to splutter.
• Then put the onion and fry it until golden brown.
• Then put the ginger paste, coriander and jira powder, and fry for 4-5 minutes.
• Then add the sugar and rest of the tumuric powder.
• Sugar is just to give color to the gravy.
• Then put the curd in it and fry for 5-7 minutes, until it leaves the oil.
• Then put in the fried potatoes and water.
• Boil for 4-5 minutes and mix the khoya.
• Switch off the heat and sprinkle the garam masala and nutmeg powder.
• Garnish with coriander leaves.