Aloo Dum

Aloo Dum is a simple recipe in terms of ingredients and preparation steps. Sometimes we get bored with non-veg and even vegetable dishes. Aloo Dum Recipe comes to rescue. Actually there are various ways to prepare this dish (varies specially with different regions in India). The one I am going to tell you here is more of a Bengali style preparation. You can vary the level of spices and chili per your taste and also based on other combination of dishes for your lunch/dinner. Since this is a dry recipe, this is ideal with roti/chappati /paratha/puri. Of course you can also serve this with rice/pulao, but you would need a curry item like dal with it.


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Ingredients

• 4 medium size potatoes
• 3 green cardamom seeds
• 2 cloves
• 1 stick of cinamon
• 1 medium size onion
• 1/2 teaspoon grated ginger
• 1/2 teaspoon garlic paste
• 1 teaspoon turmeric powder
• 2 bay leaves
• Pinch of asafoetida (Hing)
• 1 tablespoon of tomato puree
• 1 teaspoon of red chili powder
• 1/2 teaspoon of sugar
• 1/2 teaspoon of garam masla powder
• Salt to taste
• 2 teaspoon grounded almond
• 1/4 th cup yogurt
• 1/2 cup of water
• 3 table spoon of vegetable oil

Preparation Time: 15 min
Cooking Time: 35 min
Serves:4

How to make Aloo Dum

1. In a pressure cooker put 4 medium size potatoes with 2 glass of water and wait for 4 whistle. Remove the skin of boiled potatoes and cut each potatoes in four equal parts.

2. Take a non-stick fying pan heat 2 tablespoon of vegetable oil and put the potato pieces (step 1) with pinch of turmeric powder and salt to taste. Fry the potatoes till it becomes light brown in color, transfer the potatoes to a bowl and keep aside.

3. In a mixer grinder put 3 green cardamom seeds, 2 cloves, 1 stick of cinnamon and grind to make a powder paste, keep aside.

4. In the same frying pan add another 1 teaspoon of vegetable oil. Put paste of 1 medium size onion, 1/2 teaspoon grated ginger, 1/2 teaspoon garlic paste, 1 teaspoon turmeric powder and fry for few mins till the paste become brown in color.

5. Now add 2 bay leaves, powder paste (step 3), pinch of asafoetida in the pan (step 4) and saute for few mins.Then add 1 tablespoon of tomato puree in the pan ( step 4) and fry for another 2-3 mins.

6. Add 1 teaspoon of red chili powder, 1/2 teaspoon of sugar, 1/2 teaspoon of garam masla powder, salt to taste, 2 teaspoon of grounded almond, 1/4th cup of yogurt and fry for few mins, till the oil separates from the entire mixture (step 4) of the pan and mix well. Stir regularly and add 1/2 cup of water in the pan and bring it boil for 2 mins.

7. Add fried potates in the pan (step 4) and cook for 10 mins till the gravy become thick. Add more water if the gravy become much thick and it catches in the bottom of the pan.

Garnish with chopped coriander leaves.

Aloo Dum is ready to serve hot with Puri, Paratha or Pulav for dinner.