This dish is well known in Northern India but very popular in Kashmir and Punjab. It is mostly prepared on important festivals, marriages, birthdays and special occasions. Dum Aloo is prepared using baby potatoes. These cute little potatoes are first deep fried and then simmered in aromatic gravy made with cashews, poppy seeds and flavored with traditional Indian spices. The gravy not only gives the good flavor to the potatoes but makes them presentable in appearance. Dum Aloo is a dish prepared in many ways in different states of India. A north Indian will have a palette so dissimilar to that of a South or East Indian, that an onlooker might conclude they hail from radically different countries. It is not the similarity of their food that binds Indians together. It is the sheer love of food itself.
Punjabi Dum Aloo, Bengali Dum Aloo, Rajasthani Dum aloo, Kashmiri Dum aloo and Banarsi Dum Aloo are among the popular Dum all dishes. Dum aloo goes well with poori, paratha, chapatti or any other Indian bread. This potato fry is one of our family favorites. The kids love this dish totally and I make it a least twice a month. This is one of the easiest dishes that you can imagine making with potatoes not to mention that it is finger licking delicious. And that’s just why the addition of familiar onions/tomatoes helps when you first make this curry, even though it is not part of the authentic recipe, by keeping your taste buds in somewhat known territory. It was surprisingly very easy to make, and I really liked that the recipe does not need deep-fried potatoes as most other dum aloo recipes do. You can count on me to help you keep it simple and still deliver restaurant-style goodies! D and I loved this – the second time – when the potatoes were cooked right :P . So let me get going with the recipe and some notes on what might help you get it right the very first time itself!
Ingredients :-
- Boiled Baby potatoes 250 grams
- Onions 2
- Tomato 1
- Green chillies 5
- Ginger garlic paste 1 spoon
- Cashew nuts 10
- Poppy seeds 3 spoons
- Turmeric powder 1/4 spoon
- Red chilli powder 2 spoons
- Coriander powder 1 spoon
- Kasuri Methi 1tsp
- Salt to taste
- Garam masala powder 1 spoon
- Coriander leafs
- First boil baby potatoes, remove the skin and keep it aside.
- Next take a wok and heat oil, when oil is heated then add boiled baby potatoes and fry till golden colour then move it to a bowl.
- Then take a jar add onion and make it a fine paste and keep it aside. After add tomato and prepare a fine paste.
- Now take a wok add oil to heat, when is heated then add chopped green chilies, onion paste and fry it for 2 minutes. It becomes lite brown colour then add ginger garlic paste and fry it.
- When ginger garlic also fried then add tomato paste and mix it well. Fry it for 5 minutes.
- After fry add poppy seeds, cashew nut paste and mix it well, and fry for 5 more minutes to cook the mixture in low flame.
- When oil is ooze out then add red chili powder, salt, turmeric powder, coriander powder and mix it well.
- Again oil will oozes out then add fried potatoes and mix it. Then put the flame on low and boil for 10 minutes, then put dum for 5 more minutes to cook the potatoes.
- Then add garam masala powder and mix it for and cook it 5 minutes.Then turn to a serving bowl and it serve it...... Add some coriander leafs as a garnish.......
Now the tasty and spicy dish Baby potato masala curry is ready to eat... You can serve this tasty recipe with fried rice, roti, naan, chapati... etc..., so friends try this recipe and enjoy the tasty..
