Dum Aloo is one such dish which I make on important festivals like Diwali or Holi or even if I have company visiting. This recipe is pretty simple for even everyday meals. It is also very easy to put together. I make my own masala blend but you can easily substitute garam masala if you don’t have the time to make your own.
Normally dum aloo is made be deep frying or shallow frying the potatoes. This is a very healthy dish without compromising the taste and health.It can also be made without onion or garlic for people who do not eat due to religious reasons. In that case increase the quantity of tomatoes to 2 and adding a few cashew nuts would make it totally lip smacking. If you want to add cashew nuts then soak for 20 minutes and then add in the blender with the rest of the ingredients while making a paste. Adding cashew nuts, deep frying potatoes will make it more ‘Shahi’ or something royal fit enough for kings.
I made this dish in an Instant Pot (IP). You could make it in a pressure cooker as well.
Let’s get to the recipe and see what we need to make this dish.
About 40-45 minutes
- 40 baby potatoes
- 2 tsp oil
For masala or paste:
- ½ onion diced
- 1 tomato roughly chopped
- ½ inch piece of ginger
- 2 cloves of garlic
- ¼ cup water
- 1 cup yogurt, whisked
- ½ tsp garam masala
- ½ tsp haldi or turmeric
- 1 tsp red chili powder
- 2 tsp oil
- ½ tsp sugar, optional
- Cilantro leaves for garnish
For masala powder/dry spice powder:
- 5 cloves
- ½ inch piece of cinnamon
- ¼ tsp each of carom and fennel seeds
- ½ tsp cumin
- ½ tsp whole black pepper
- 1-2 bay leaves
- 1 tsp whole coriander
Wash, roughly peel the potatoes and wipe dry. In a pressure cooker or Instant Pot add 2 tsp oil and saute the potatoes for about 8-10 minutes. Remove the potatoes in a bowl and keep aside.
Meanwhile make the masala or paste by blending onion, tomato, ginger garlic and water.
Use a coffee grinder and make the dry spice powder by adding all the ingredients except oil, sugar, and cilantro.
Add the oil now in IP or pressure cooker add the masala paste and saute. After a few minutes add yogurt, stir.
Now add the potatoes and the dry spice powder. Mix well. Pressure cook for 5-8 minutes until done. If using IP set manual pressure on high for 4 minutes. Let the pressure release naturally.
Before serving add cilantro leaves and serve with roti or paratha.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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