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Not so young Fashion Graduate From National Institute of Fashion Technology (NIFT), Delhi, India. Aspiring journalist. Amongst other eclectic hobbies, she likes writing and has written several poems and articles over her school and college life and now for a living. She would someday like to be be a more popular writer than just on her blogs. 'Tis a lady of grand splendor, who waketh in my bed every morning while the sun beckons her towards night...

Tuesday, December 04, 2012

Dum Aloo


Ingredients
3 large potatoes - Boiled
Oil (I prefer mustard oil, but one can make it with Vegetable oil too)
a pinch asafoetida (hing)
2 whole dry red chillies
½  tsp cumin seeds (jeera)
¼ Tsp Cumin (jeera) Powder (readily available in the market, or you could dry roast the Cumin seeds for a minute or two and dry grind and store)
Puree of 2 tomatoes and an inch of ginger
½ tsp garam masala
½ tsp coriander (dhania) powder
½ tsp chilli powder
½ Tsp Turmeric Powder
Salt to taste
Chopped coriander (dhania) for garnishing

  1. Peel the potatoes. And cut them into quarters (You could replace it with baby potatoes and use about 250 – 300 Gms of these... don't peel them... obviously)
  2. Puree the tomatoes and the square inch of Ginger – you can add a little green chillies for the heat
  3. Heat oil in a Wok or a deep bottomed Pan and add the asafoetida and then Cumin seeds and whole red chillies.
  4. Let it Sputter.
  5. Add the pureed Tomato and ginger, followed by Garam Masala, coriander powder, chilli powder turmeric powder, jeera Powder and salt. Sauté the mixture till the oil starts to leave the sides of the pan and the puree takes on a rich red Color
  6. Make punctures in the Boiled potatoes and add the potatoes to the pan.
  7. Sauté for 2 minutes.
  8. Add about a Cup of water and cook it on low heat, covered.
  9. Serve hot garnished with coriander. 

Serve Hot with Parathas, Puris, or Pulao...
P.S. I sometimes like to add about half a cup of Yoghurt and take out one tomatoe from the puree, it makes the Dum Aloo slightly more creamy and whitish... however, the yoghurt also has to cook like a normal masala - i.e. till the oil leaves the sides.

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