INGREDIENTS
½ kg potatoes or 20 baby potatoes
4 cups of water to boil the potatoes
¼ tsp salt
For the gravy
3 tsp kashmiri red chili powder and 2tbsp water
½ tbsp ginger powder
1 tbsp saunf powder
1 tsp shah jeera
Garam Masala (grind 3 cloves, 1 Black cardamoms, 3-4 cloves, 5 black pepper)
½ cup of full fat curd, whisked till smooth
Water as required
5tbsp mustard oil for frying potatoes
salt as required
METHOD:
Wash the potatoes. Add water in a pan and add the potatoes, boil them on a medium flame
Till the potatoes are half cooked. (I pressure cooked them for two whistles), drain the water and peel the potatoes when cool. Now with a fork or a tooth pick poke holes in the potatoes all over, half them or keep them whole if they are small. Whisk the fresh full fat curd or yogurt till smooth and keep it aside, and in a small bowl add the kashmiri red chili powder and water, mix and stir well till you get a smooth paste. Keep aside. Heat oil in a pan, add the parboiled peeled potatoes and fry them on a low flame, turn them over when they turn golden, remove and place them on a tissue paper. In the same pan remove the extra oil let 2 tbsp oil remain. Add asafoetida, stir well, add the red chilli and water solution, then add the beaten curd. Make sure that you stir or whisk continuously while adding the curd, to ensure that the curd does not split. Add water and continue to stir. Mix well. Now add the saunf powder. Add the ground garam masala, ginger powder and season with salt. Cover the pan with a lid and let it cook for about 10 minutes on a low flame. Dum Aloo most often comes with thick gravy, but you can increase the water depending on the consistency that you want. Your dum aloo is ready. Have it with roti/Naan or rice
½ kg potatoes or 20 baby potatoes
4 cups of water to boil the potatoes
¼ tsp salt
For the gravy
3 tsp kashmiri red chili powder and 2tbsp water
½ tbsp ginger powder
1 tbsp saunf powder
1 tsp shah jeera
Garam Masala (grind 3 cloves, 1 Black cardamoms, 3-4 cloves, 5 black pepper)
½ cup of full fat curd, whisked till smooth
Water as required
5tbsp mustard oil for frying potatoes
salt as required
METHOD:
Wash the potatoes. Add water in a pan and add the potatoes, boil them on a medium flame
Till the potatoes are half cooked. (I pressure cooked them for two whistles), drain the water and peel the potatoes when cool. Now with a fork or a tooth pick poke holes in the potatoes all over, half them or keep them whole if they are small. Whisk the fresh full fat curd or yogurt till smooth and keep it aside, and in a small bowl add the kashmiri red chili powder and water, mix and stir well till you get a smooth paste. Keep aside. Heat oil in a pan, add the parboiled peeled potatoes and fry them on a low flame, turn them over when they turn golden, remove and place them on a tissue paper. In the same pan remove the extra oil let 2 tbsp oil remain. Add asafoetida, stir well, add the red chilli and water solution, then add the beaten curd. Make sure that you stir or whisk continuously while adding the curd, to ensure that the curd does not split. Add water and continue to stir. Mix well. Now add the saunf powder. Add the ground garam masala, ginger powder and season with salt. Cover the pan with a lid and let it cook for about 10 minutes on a low flame. Dum Aloo most often comes with thick gravy, but you can increase the water depending on the consistency that you want. Your dum aloo is ready. Have it with roti/Naan or rice
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