Aloo (Potato) is king of the vegetables. It can be used to prepare variety of dishes like curries, Paratha, fried vegetable, snacks items like aloo tikki, samosa and so on. Tasty dum aloo is a very popular North Indian dish. Dum Aloo is a very simple gravy based dish made using very less ingredients basically boiled baby potatoes which is cooked in tomato gravy and spices. My mom always added freshly grounded garam masala which gives a wonderful aroma and taste to the dum aloo. There are many way to prepare dum aloo, different ingredients gives different taste to it. This recipe is tomato base curry but you can also make it yogurt base dum aloo. We all prefer to eat green vegetables however some time making potato curry gives a little twist to daily routine specially during summer when limited green vegetables are available. Dum aloo goes well with jeera rice, roti, Paratha or poori.
- 1-1/2 lb Baby potatoes boiled & peeled
- 1 cup Onion fine chopped
- 4 small Tomatoes fine chopped
- 1 tbsp Ginger Garlic paste
- 2 tsp Coriander & cumin powder
- 1/8 tsp Black pepper powder
- 1 tsp Chole masala powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Hot red chili powder or to taste
- 1/3 cup Chopped coriander leaves
- 6 tbsp Oil for cooking
- 1/2 tsp Cumin Seeds
- 2-3 Bay leaves
- Salt to taste
- 1/2 inch Cinnamon Stick
- 1 small Black cardamom
- 1 Green cardamom
- 1 small floret Javitri (Mace)
- small peice Nut meg
- 2-3 Cloves
- Clean baby potatoes with water for 2 to 3 times.
- Boil potatoes in pressure cooker with 3 cups of water at high heat. Once pressure start building up bring down the temperature to medium and cook for 2-3 whistle. Please, do not over cook. Once its done, turn off the heat and let it cook naturally and leave the potato in water till cool down.
- Once cools down, peel all potatoes and keep it aside.
- Make a powder of all whole garam masala spices using stone/metal pestle. Keep it covered aside.
- While potatoes are boiling, prepare for curry. Heat oil in kadhai at medium heat. Once oil is hot, add cumin seeds and bay leaves. Wait till cumin seeds gets brown. Add onion, salt and ginger-garlic paste and sauté it until onion gets golden brown color.
- Add tomatoes and sauté it till tomato gets mossy.
- Add coriander, cumin powder, chili powder, turmeric powder, chole masala powder and black paper powder. Sauté it for 1 minute or till masala gets nicely fried.
- Add peeled boiled baby potatoes in to masala and sauté it for 2 minutes. Stir continuously to avoid getting burnt.
- Add freshly grounded garam masala and water, adjust the liquid consistency of curry as per your taste. Mix and cover it and let it cook for 2 minutes at medium heat. Once its done, turn off the heat and keep it covered. Garnish with coriander leaves and serve.
- Delicious aromatic dum aloo are ready to be served for lunch or dinner.
- Serve with hot poori and rice. Enjoy!
