Dum Aloo

      Dum Aloo is a typical North Indian delicacy. You can have it with Naan, Roti or Phulkas. It tastes good with all. 

      It is said to be originated in Kashmir. There are many variations of it like dum aloo amritsari, dum aloo kashmiri etc..

      Small potatoes (baby potatoes) are used in making it. They are deep fried and then cooked with the spices on low heat.

Ingredients:

Baby potatoes - 8 to 10
Onion - 2
Tomatoes - 1
Coriander - for garnishing
Dried Red Chillies - 3 to 4
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Cashew nuts - 5 to 6
Dessicated dry coconut - 3 tsp
Poppy seeds - 2 tsp
Cardamom - 2
Cinnamon - 1" piece
Clove - 3 to 4
Curd - 1/2 cup
Cream - 2 tsp
Sugar - 2 tsp
Oil - for frying.
Salt to taste

Method:

Soak the cashews, coconut and poppy seeds in half a cup of water.

Wash the potatoes thoroughly and boil it in water for around 10 mins. They need to be semi boiled.

Once the potatoes are boiled, prick them with a fork on all sides and keep aside.

Grind the soaked ingredients along with tomato, onion and red chillies to a smooth paste.

Heat oil in a pan enough to fry the potatoes. Once the oil is hot deep fry the potatoes until the skin becomes crunchy. Remove from flame and keep aside.

Heat two tsp oil in a handi and add ginger and garlic paste. Add the cinnamon, cardamom and clove to it. Once they release aromas, add the ground paste to it. Add the curd on low heat and mix well. Also, add salt and sugar. Add half a cup of water. Cook on low heat for around 2 mins. 

Now drop in the potatoes. Close the lid and cook on low heat for another 5 mins. Once the potatoes soak the flavours, add cream and garnish with coriander.

Serve hot with Phulkas. 

Enjoy Cooking.. :)

Note:

You can use the potatoes without deep frying. Also, you can peel the skin of potatoes and add it to gravy.