Dum Aloo

Dum Aloo is well known in Northern India but very popular in Kashmir and Punjab. Hence the name Kashmiri Dum Aloo or Punjabi Dum Aloo. As name suggests, the main ingredient is Aloo or Potato. Dum Aloo is commonly prepared with Baby Potatoes – the small sized Potatoes.

Dum Aloo translates to pressure(Dum) cooked Aloo. Whole Baby Potatoes are pressure cooked by pricking the Baby Aloo (without cutting into pieces). By doing this, the gravy will blend well with the Baby Potatoes.

Some people use Cashew gravy which can give Dum Aloo good taste, but then will result in Subzi carrying high calories. Here goes my version of Dum Aloo.

Dum Aloo

Time to Make: 30 min

How to Prepare:

1. Prick the washed Baby Potatoes or Aloo with sharp knife or with a fork. Boil them in a pressure cooker with water till you hear 3-4 whistles. When the pressure eases, remove the boiled Baby Potatoes from the cooker.
2. Carefully peel away the skin of all the boiled Potatoes/Aloo. Heat 2 Tbsp of Oil in a pan. Add all the boiled/peeled Baby Potatoes and shallow fry them till the Potatoes/Aloo turn golden in color. Once fried, remove the fried ingredients from the pan; keep aside.
3. Grind all the Dum Aloo Masala Paste ingredients in a mixer grinder to a fine paste. Keep aside.
4. Heat 2 Tbsp of Oil in a pan. Add Jeera/Cumin Seeds. Once the Jeera seeds splutter, add ground Masala Paste (from Step 3), fried Baby Potatoes/Aloo (from Step 2), Sugar, Salt and 1 cup of water. Stir once and allow the ingredients to cook for 10 minutes.
5. Once cooked, add Lime Juice and mix well with a spoon/spatulla. Finally add Fresh Cream and garnish with Coriander Leaves/Cilantro.

Now Dum Aloo is ready ro serve. Serve Dum Aloo hot with Chapati, Puri/Poori or Roti.

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