Dum Aloo is an authentic Indian yellow curry with thick aromatic, yellow gravy. The gravy tastes rich with all the fullness of potato and added herbes. Dum aloo goes well with rolled breads and rice. The kids, as well as the grown-ups, love it.
Dum Aloo: Ingredients
- Potato- 5 pieces
- Tomato 2- pieces
- Ginger Paste- 2 spoonful
- Cumin seeds- 3 tsp
- Coriander seeds- 5 grams
- Cashew nuts- 15-20 pieces
- Raisins- 25 grams
- Red Paprika Powder- 3 tsp
- Turmeric powder- 1/2 spoon
- Nutmeg- a little
- Small cardamom- 5 pieces
- White oil- 3 tsp
- Green peas- 100 gram
- Salt- to taste
- Sugar- 1 spoonful
- Ghee or Indian Clarified Butter- 1 spoonful
Dum Aloo: Recipe (Classic, Indian)
Cut the potatoes into cubes.
Paste ginger, tomatoes and the whole spices together in a mixer.
Paste cashew nuts separately in the mixer.
Sprinkle turmeric powder and salt on the potato cubes; mix well.
Heat white oil in a pan. Fry the turmeric coated potatoes in it.
Remove potato cubes from oil once they turn reddish.
Add cumin seeds into the same hot oil, wait till they tend to turn black.
Add the ginger-tomato-spices paste into the oil. Stir for 2 minutes.
Now add the potatoes back to the oil– along with the cashew paste, turmeric powder, red paprika powder, some more salt and sugar.
Alternately cover the pan and stir the mixture for about 10 minutes.
Heat ghee in another pan and saute a few cashew nuts and green peas in it.
Sprinkle the sauteed nuts and peas on the potatoes.
Dum Aloo generally has a thick, aromatic and yellow gravy. But you may add some water to make the gravy thinner.
The authentic Indian Dum Aloo can be served with rolled breads or Basmati rice.
