Dum Aaloo is a Kashmiri delicacy where small red potatoes are deep-fried and cook on a slow heat. I always wanted to make this dish for so long but never got a chance. Every time I bought the red potatoes, I ended up making something else.
- 10-15 baby red potatoes
- 1-2 onions sliced lengthwise
- 1/4 cup tomato puree
- 7-8 garlic cloves
- 1/2 tsp tumeric
- salt to taste
- 3/4 tsp garam masala
- 1/2-3/4 tsp red chilli powder
- 1-2 bay leaves
- 1-2 Red Dried whole chilli
- cinnamon stick
- 1/2 cup whisked yogurt
- olive oil
Wash and prick the potatoes using a fork a couple of times. Then soak them in salt water for an hour or longer. Boil the potatoes until it is 80% done. We don’t want the potatoes to break so don’t overcook.
In a kadhai, add oil and place the par boiled potatoes to shallow fry. You can deep fry if you want to but either way is fine.
In a frying pan, add olive oil and fry the onions until brown. Add the chopped garlic and ginger, sautee for a few minutes. Let the mixture cool down. Put this mixture along with the tomato puree in the blender and blend it until smooth. Now in a pot, add a couple of teaspoons of olive oil. Add cinnamon stick, bay leaves, whole red chillies and let it sizzle then add the masala. Also add salt, turmeric, red chilli powder and garam masala. Mix everything together and roast until the oil separates.
Turn the gas off and slowly add the whisked yogurt. Mix it well so it doesn’t curdle. After mixing it you can put it back on the gas.
Let it cook for another few minutes until it is roasted good. Add water as per your need and boil for a couple of minutes.. Now add the fried potatoes to the gravy and cook it in the gravy covered so that all the flavors are infused in the potatoes.
Uncover the pot after 5-8 minutes and check how much gravy you want to have. If the gravy is more than you want let cook for another few minutes until the you have the desired amount of gravy. Garnish it with cilantro and serve hot with naan, paratha or rice.
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