About
Dum Aloo is popular North Indian dish, originating from the Indian subcontinent. Traditionally, it is prepared with baby potatoes that are fried, then slowly cooked at a low flame in a thick gravy. It is known for its distinctive taste and aroma. The word 'dum' refers to a slow-cooking technique involving sealed pot cooking. It is a significant part of the Kashmiri cuisine and a popular dish in restaurants and households.
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Recipe
Ingredients
Aloo (Potatoes);
500gm
Ghee (Clarified butter);
1/4 cup
Cup Curd (Yogurt);
1/4
tsp Turmeric Powder
1
tsp Red Chilli Powder
1/2
- 3
Cardamom
4
Cinnamon Stick
1
Clove
2
tsp Cumin Seeds
1
tsp Fennel Seeds
2
tsp Dry Ginger Powder
2
Salt to taste.
Directions
Step 1:
Deep fry potatoes after peeling them in ghee.
Step 2:
In a different vessel, roast cumin, fennel seeds, cloves, cinnamon sticks and cardamoms.
Step 3:
Add fried potatoes in the above-made mixture, stir well.
Step 4:
Then add yoghurt, turmeric, dry ginger powder and salt and mix till potatoes are well coated.
Step 5:
Let it simmer on a low flame until potatoes soak all the flavours.
Step 6:
Serve with rice or Indian bread (roti).
Frequently Asked Questions
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