Dum aloo how to#
Dum aloo skin#

Peel the skin and prick the potatoes using fork.

Wash the baby potatoes and pressure cook it for 2-3 whistles.

Jeera, cloves, cardamom, cinnamon for seasoning.

Prep Time: 15 mins Cook Time: 40mins Yields: 4 servings Ingredients Serve Dum aloo with rice, poori, chappati, paratha etc., Add onion paste and fry.ДЇry till the oil separates and the raw smell of onion and garlic goes off.ДЄdd tomato puree, salt, chilli powder, coriander powder, kasuri methi, cook in the medium flame till the oil separatesДЄdjust the gravy consistency by adding little water. Then add, ginger garlic paste and fry for a minute. In a pan, heat oil, add jeera, cloves, cinnamon, cardamom and fry.

Heat oil in a pan and shallow fry the potatoes to golden brown. Peel the skin and prick the potatoes using fork.ДЄdd turmeric powder, thick curd, chilli powder, coriander powder, salt to the potatoes and marinate for 2 hours. Wash the baby potatoes and pressure cook it for 2-3 whistles.

Dum aloo how to#

Dum aloo can be served with plain rice, jeera rice, paratha, naan, chappatis, poori etc., Let us see how to make this restaurant style D um Aloo recipe at home. Add more water if required and bring it to a boil.Dum AlooВ is a very delicious, classic Indian dish generally made from baby potatoes slow cooked in a spicy gravy. Now add little water if the masala is getting too dry.ДЄdd the potatoes and a cup of water and bring the mixture to a boil.Д¬over and cook for 8-10 minutes on low heat. Now add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, salt, and sugar and cook until oil starts to separate from the sides. Now add onion and fry until slightly browned.ДЄdd ginger-garlic paste and fry until onions are nicely browned. Add bay leaf, cloves and black peppercorns and let them crackle for a few seconds. Remove the fried potatoes on a plate and keep aside.ДЄdd hing and green chillies in the same oil and let them crackle for a few seconds. Keep aside.ДЄdd potatoes and fry until they turn brown from all the sides. Drain the water and peel the skin from the potatoes. Once the water comes to a boil, add the potatoes along with 2 teaspoon in it and let them cook until they are softened. Prick the potatoes using a toothpick to make sure masala seeps inside them and they are not bland from inside. If you donвЂ™t have baby potatoes, you can use regular potatoes cut into pieces. Just cook for one whistle on high heat and remove from heat.Дo not overcook otherwise the potatoes will turn mushy. You can also boil the potatoes in a pressure cooker. Make sure to add salt while boiling the potatoes so that they are seasoned from inside as well. This aloo dum is best made from Natun Potatoes or fresh winter potatoes. Niramish Aloo Dum is the variation of the Bengali Aloo Dum where this dish is cooked without onion and garlic. Mostly served with Bhoger Khichuri, Radhaballavi or Matar Kochuri, Luchi or Veg Pulao, Bengali Aloo Dum has this satiating blend of spices, creaminess of the yogurt and the crispiness of potatoes. Like almost all the traditional Bengali dishes,В Bengali Aloor Dum is also made using the mustard oil. While we haveВ eaten Restaurant Style Dum Aloo on countless occasions, preparingВ Bengali Aloo Dum is a different experience for me as well. However, sometimes, it does get a bit too much and you start craving for something new and delicious, well, thatвЂ™s when I wear my thinking cum cooking cap and think about alternate dishes and cuisines.Д«engali DumВ Aloo or aloor dum is one such interesting dish that definitely tastes out of the world.ДЄloo Dum or Dum aloo is made in innumerable ways in India.Д«e it Kashmiri Dum Aloo, Shahi Mughlai Dum Aloo, Bharwan Banarasi Dum Aloo or Punjabi Dum Aloo, each version is special on its own and is relished by everyone. Paratha Aloo Sabji is one of my most fav lunch and I make it quite often. Often I prepare different types of aloo ki sabzi and us trio have a pretty good time savoring them. Talking about me, whenever I face any fix for not finding any fresh vegetables, I conveniently opt for potatoes and my brunch or dinner always gets sorted. Potatoes have this good thing and feel about them that always tempts people to savor them.Д«e it in the form of fries or sabzis, this one vegetable never disappoints us. Here is how to make this recipe in a traditional way. Mostly served with Luchis, Bengali Aloo Dum or Alur Dum has this satiating blend of spices, creaminess of the yogurt and the crispiness of potatoes.