DUM ALOO

DUM ALOO RECIPE



DUM ALOO INGREDIENTS:


900gms Baby Potatoes (Aloo),
33/4th cups water,
Salt To Taste,
Ghee or oil for deep-frying,
1 cup ghee,
1 large Onion (finely chopped),
4 tbsp tomato puree,
140 ml curd,
4 tbsp hot water,
1 green pepper (seeds removed and sliced),
1tsp garam masala powderSpices4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick.


Paste


1 large onion (chopped),
12 flakes garlic,
2 tbsp ginger,
6black peppercorns ,
1 tsp poppy seeds ,
1 tbsp coriander seeds,
1 tsp cumin seeds,
2 dry red chilies,
1 tsp turmeric powder,
A pinch of ground mace,
A pinch of ground nutmeg.


Method:

Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours. Dry the potatoes on a cloth and heat the ghee or oil. Deep fry the potatoes until golden brown. Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for 10 minutes. Stir in the tomato puree, curd and salt. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.




TIL MIL ALOO DUM


Til Mil Aloo Dum Ingredients:

500 gms boiled baby potatoes,
2 tbsp oil,
1 tomato - cut into 8 pieces,
2 tbsp dried kasoori methi (fenugreek leaves),
2 tsp sesame seeds (til) - dry roasted, to garnish.


Grind Together With A Few Tbsp Of Water (Masala)


2 onions - roughly chopped,
2 flakes garlic,
2 tsp sesame seeds,
1 tsp cumin seeds (jeera),
1 tsp ground coriander (dhania powder),
1 tsp red chilli powder,
1/2 tsp turmeric (haldi),
salt to taste.


Method:


To prepare the masala, grind onion, garlic, sesame seeds, cumin seeds, coriander powder, red chilli powder, haldi and salt with a little water to a fine paste in a coffee or spice grinder. Heat 2 tbsp oil in a pan or a wok. Fry the boiled peeled baby potatoes. Cook until potatoes turn light brown. Keep aside. Heat 2 tbsp oil in a pan. Reduce heat. Add the masala and fry for about 2 minutes, stirring continuously. Add tomato pieces, fried potatoes and kasoori methi. Stir fry for 4-5 minutes on low heat. Serve sprinkled with roasted sesame seeds.



KASHMIRI DUM ALOO


Kashmiri Dum Aloo Ingredients:


Small potatoes 1/2 kg,
Coriander seeds 1 tbsp.,
Cardamoms (brown)4,
Cloves4-5,
Black pepper7-8,
Cinnamon 1 small piece,
Caraway seeds 1/4 tsp.,
Cardamom (green) 2,
Asafoetida a pinch,
Bay Leaves 4-5,
Ginger garlic paste 1 tsp.,
Turmeric Powder 1/2 tsp.,
Chilli powder 1 tsp.,
Medium size onion (grated) 1,
Fine yogurt (curd) 2 cup,
Milk 1/2 cup,
Ghee/oil 4 tbsp.,
Salt to taste.


Method:


Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder. Peel off the potatoes and prick it. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil. Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes. Add turmeric powder, chilli powder and salt. Fry it about a minute. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it. If you find the gravy too thick, you can add some water. Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).

Decorate it with green coriander leaves and serve hot.





DAHI ALOO DUM

Dahi Aloo Dum Ingredients:

Potato – 3pcs medium size boiled,
Yogurt - 7tsp,
Onion – 1pcs medium size chopped,
Coriander Powder – 1tsp,
Cumin Powder – 1tsp,
Garam masala powder – 1 /4th tsp,
Cloves – 3pcs,
Garlic – 1tsp (Paste),
Ginger – 1/2tsp (Paste),
Green chili – 2pcs chopped,
Turmeric Powder – 1 /4th tsp,
Tomato – 1/4th cup chopped or paste,
Black Pepper – 1 /4th tsp,
Oil – 2tsp,
Bay leaf – 1pcs,
Cumin seeds – 1/4th tsp,
Salt to taste.


Method:

Fry potatoes pieces in 1 /2tsp oil till golden brown. Heat oil in a pan. Add cumin, bay leaf, cloves, chili. When it’ll splutter add Onion and fry it till golden brown. Add masala (Cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper powder, ginger, garlic paste, salt) and fry it proper. Put tomato and fry it for 2 minutes on medium flame, add potato, yogurt (DAHI) and mix well. Add 1/2cup of water and boil it for 2-3 minutes on medium flame. Serve hot with Roti, paratha and rice.

ALOO DUM METHI CURRY



Aloo Dum Methi Curry Ingredients:

1 Bunch Methi/fenugreek leaves,
500 gms Baby Potatoes Boiled,
5 Green chilies,
1 Medium Onion,
2 cloves,
1/2 inch Cinnamon,
2 Strands Coriander leaves,
1 tsp Jeera seeds,
1 inch Ginger,
1 Cup Whole Milk,
2 Strands Coriander leaves,
1 Tbsp Kassuri Methi,
1 tbsp Butter,
1 Medium Potato Boiled.


Method:

Peel the boiled potatoes and keep it aside. Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves+ green chillies into a smooth paste using minimum water. Also grind 1 boiled potato into a smooth paste and keep it aside.
Fry the above masala paste in butter until the raw smell disappears.
Now add about 1/4 cup water and boiled baby potatoes and chopped methi to the above and cook until all the methi leaves are nicely wilted. Then add potato paste.
To the above add 1 cup of milk + Kassuri Methi and cook on a low flame for about 8 mins with stirring here are there.
Serve hot with roti's/ Chapathi's/Naan .