Introduction:
Dum Aloo Recipe
Dum Aloo Recipe: Enjoy the delightful flavors of Punjabi Dum Aloo with this restaurant-style recipe. Chilli-coated baby potatoes are immersed in a creamy curry made with tomatoes, cream, and a flavorful paste of onions and whole spices. Coriander leaves add a rich touch to this flavorful dish.
The characteristic taste and texture of Dum Aloo come from the intensely flavored gravy in which the potatoes are cooked. The deep flavor and luscious texture of the Dum Aloo gravy are achieved through a paste of onions and spices, cooked alongside tomato pulp and fresh cream. You can recreate this restaurant-style Dum Aloo in less than 30 minutes.
Ingredients of
Dum Aloo Recipe
For Dum Aloo:
- 16 to 18 baby potatoes, boiled, peeled, and deep-fried
- 4 cups roughly chopped tomatoes
- 2 tbsp oil
- 4 cloves (laung/lavang)
- 2 cinnamon sticks (dalchini)
- 2 cardamoms (elaichi)
- Salt to taste
- 1/2 tsp sugar
- 2 tbsp fresh cream
- 2 tbsp finely chopped coriander (dhania)
To Be Ground Into A Smooth Onion Paste:
- 2 cups roughly chopped onions
- 4 green chilies, roughly chopped
- 10 garlic cloves (lehsun)
- 1/4 cup broken cashewnuts (kaju)
- 2 tsp fennel seeds (saunf)
- 1/2 tsp turmeric powder (haldi)
- 6 whole dry Kashmiri red chilies, broken into pieces
- 1 tsp cumin seeds (jeera)
For Garnish:
- 1 tbsp finely chopped coriander (dhania)
For Serving:
- Naan
- Parathas
Method:
Dum Aloo Recipe
- Combine tomatoes and 3 cups of water in a kadhai, cook until soft. Blend into a smooth purée.
- Heat oil in a kadhai, sauté cloves, cinnamon, and cardamom.
- Add the onion paste and sauté for 1-2 minutes.
- Add the tomato purée, cook for 2-3 minutes, stirring continuously.
- Add salt, sugar, and fresh cream, mix well, and cook for another 1-2 minutes.
- Add coriander and cook for 1 more minute.
- Add the fried potatoes and cook for 1-2 minutes.
- Garnish Dum Aloo with coriander and serve with naan or parathas.
Nutrient Values (per serving):
- Energy: 330cal
- Protein: 6g
- Carbohydrates: 46.8g
- Fiber: 5.6g
- Fat: 13.3g
- Cholesterol: 0mg
- Sodium: 42.4mg
To Prepare the Potatoes:
- Wash baby potatoes thoroughly to remove any dirt.
- Boil the potatoes in a vessel filled with water for 15-18 minutes or until tender. Place them in cold water for even cooking.
- Drain the potatoes and refresh with cold water to prevent carry-over cooking.
- Peel the baby potatoes, discarding the peels.
- Heat oil in a kadhai for deep frying. Fry the potatoes until golden brown.
- Remove and place on absorbent paper. Set aside.
To Make Tomato Purée:
- Roughly chop 4 cups of tomatoes.
- In a kadhai, bring 3 cups of water to a boil, add tomatoes, and cook for 12-15 minutes until soft. Let it cool.
- Transfer cooled tomatoes to a mixer jar and blend into a smooth purée. Set aside.
To Make the Onion Paste:
- Remove stalks from dry red chilies and break them into small pieces.
- In a mixer jar, combine roughly chopped onions, green chilies, garlic cloves, broken cashew nuts, fennel seeds, turmeric powder, broken dry Kashmiri red chilies, cumin seeds, and 1/4 cup water.
- Blend into a smooth paste and set aside.
To Make the Gravy for
Dum Aloo Recipe:
- In a kadhai, heat oil and cinnamon, add cloves and cardamom. Sauté for a few seconds until they crackle.
- Add the onion paste and sauté for about 6 minutes on a medium flame.
- Pour in the tomato purée and add salt to taste. Mix well.
- Cook on a medium flame for 15 minutes and stirring.
- Add fresh cream, sugar and crushed kasoori methi. Mix well and cook for 1-2 minutes.
- Add coriander and cook for an additional minute.
- add the fried potatoes and cook for 1-2 minutes.
- Garnish with coriander and serve with naan, roti or parathas.
Conclusion:
Dum Aloo Recipe
In conclusion, the Punjabi Dum Aloo recipe offers a delightful culinary experience, seamlessly blending the robust flavors of baby potatoes with an opulent, aromatic tomato-based gravy. The sophisticated amalgamation of spices, cream, and a unique onion paste transforms this dish into an exquisite, restaurant-style creation. Whether paired with naan, parathas, or rice, Dum Aloo stands as a testament to the rich tapestry of Punjabi cuisine, inviting enthusiasts to embark on a gastronomic journey. Revel in the preparation process and relish the unparalleled taste of this Punjabi culinary masterpiece in the comfort of your home.
FAQs
About Dum Aloo Recipe
Q: Can I substitute baby potatoes with regular potatoes in this recipe?
A: Certainly, while using regular potatoes, ensure proper adjustments in cooking time to achieve the desired tenderness.
Q: Is there a dairy-free alternative for fresh cream in the Dum Aloo recipe?
A: Absolutely, consider using yogurt or coconut milk as a suitable replacement for a lactose-free option.
Q: Can I prepare the Dum Aloo gravy ahead of time?
A: Certainly, the Dum Aloo gravy can be made in advance and refrigerated. Reheat it before adding the fried potatoes for serving.
Q: Besides naan and parathas, what are other suitable accompaniments for Dum Aloo Recipe?
A: Dum Aloo complements well with rice, pulao, or various Indian bread options such as rotis or chapatis.
Q: Can I customize the spice level in the recipe to suit individual preferences?
A: Indeed, feel free to adjust the quantity of green chilies or red chili powder according to personal spice preferences.
