Dum Aloo is prepared in various variants. I have prepared it in the dry masala form and it is spicy in taste. Depending on your taste preference, you can make it more or less spicy, more or less tangy, with or without garlic and onion.
(2) 2 medium sized Onions
(3) 1 medium sized Tomato (we prefer reduced quantity, but you may add another if you like tangy)
(4) 2-5 whole red Chillies ( I used 5 pieces of them as can be seen in pictures as we like spicy dish, but do not use that many if you eat less spicy. You may add only 1 or 2 pieces.)
(5) 1 teaspoon whole Cumin seeds (Jeera)
(6) 1 teaspoon whole Coriander seeds (Akkha dhaniya)
(7) One fourth teaspoon Kashmiri Red Chilli powder (Kashmiri lal mirch powder)
(8) One fourth teaspoon Turmeric powder (Haldi powder)
(9) 1 teaspoon Ginger Garlic paste
(10) One fourth teaspoon Asafoetida / Hing powder
(11) 1 bunch of Coriander leaves chopped for garnish
(12) Water – 1 to 1.5 cups
(13) Salt
Cuisine : North Indian
Servings : 4 persons
(2) Then, boil them in some slightly salted water. However do not boil them too much, they should retain their firmness. I boiled them in a pressure cooker until it gave 1 whistle.
(3) When the potatoes are boiled, strain the water and after they cool down, peel them.
(4) Heat vegetable oil in a frying pan for shallow frying as shown in the image and fry the baby potatoes in it till lightly golden browned. Remove and keep aside. You can also shallow fry the baby potatoes in batches and add more oil if required.
(5) Cut the Onions and Tomatoes into small pieces and put it into the mixer grinder. Add 1 teaspoon whole Coriander seeds. Add 2-5 whole dry red chillies. Grind them to a smooth paste. You may add half cup of water for easy grinding.
(6) Take 2 tablespoons of vegetable oil in a cooking pan. Add 1 teaspoon of Cumin seeds when the oil is slightly warm. Saute for few seconds and let them splutter.
(7) Add Asafoetida to the Cumin flavoured warm oil.
(8) Then add the Onion Tomatoes paste. On a low flame, saute the paste till it becomes golden brown and the oil separates. This takes about 10 mins.
(9) Add the Ginger Garlic paste, Kashmiri red Chilli powder, Turmeric powder, Coriander powder, Garam masala powder, one by one. Add salt as per taste required.
Again saute the masala paste for 3-5 mins.
(10) Add approximately 1 to 1.5 cups of water. Bring the gravy to a boil.
(11) Add fried potatoes and simmer for about 4-5 mins till the gravy thickens and coats the baby potatoes. The gravy should be dry yet sticky.
12) Garnish the prepared dish with chopped Coriander leaves.
Our dry Dum Aloo is ready!
NOTE : In the collage pictures of steps…. please follow the directions : From top to bottom in the vertical column, then left to right in the bottom horizontal row and then a large picture on the top right corner.