Dum Aloo made UP style was a favourite at my home. There was a special Dum aloo spice mix that dad used to bring from Allahabad which was really delicious. But in its absence mum made do with garam masala. This recipe is simple comfort, home food and a bit different from the famous Kashmiri Dum Aloo.
- ½ Kg. Baby Potatoes
- 1 cup thick curd or yoghurt
- 1 large tomato finely chopped or grated
- 1-inch piece ginger grated
- 2-3 green chillies slit in half
- 1 tsp. chilly powder (You can use 1 tsp. Degi or Kashmiri Mirch powder for its beautiful red colour and 1 tsp. regular chilly powder for taste)
- 1 tsp. garam masala powder
- ½ tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. roasted and powdered saunf (fennel) powder
- 1-2 cups water
- 3 tbsp. ghee/oil
- salt to taste
- Coriander leaves for garnish
- Whole garam masala
- 1 bay leaf
- 4 cloves
- 1 small piece cinnamon
- 3-4 green cardamom
- ½ tsp. cumin seeds
- Parboil the baby potatoes either in a pan or a pressure cooker. Make sure it is slightly underdone. Now let them cool and peel them. This is the most time-consuming process and takes about 15-20 minutes. Pierce them with fork and keep aside.
- Now heat ghee/oil in the pan. Lightly saute the potatoes till they are golden brown and keep aside. Some people deep fry the potatoes but I avoid doing that.
- Now use the ghee/oil left in the pan. Add in all the whole garam masala (cumin seeds, bay leaf, cinnamon, cardamom and cloves). Fry for a minute. Now add in the grated tomato and ginger. Cook it for 5 minutes till the tomato looks cooked. Now add the slit green chillies and baby potatoes. Fry for about 2 minutes.
- Take the curd and beat it well. Add it gently to the mix in the pan after lowering the heat. Add in the turmeric powder, chilly powder, garam masala powder, saunf powder and coriander powder and mix well. Add salt to taste.
- Simmer it for 8-10 minutes keeping a lid on. If the curd curdles, do not worry. Just mix everything well. Add more water if you want a thinner gravy. If not you will get a thicker gravy.
2. Using 1 tsp. Kashmiri red chilly powder gives the dish a beautiful red colour without the heat.
3. Deep frying the potatoes makes the dish tastier albeit adding the calories.
Serve it hot after garnishing with coriander leaves with rotis or boiled rice.
Do see this video of the dum aloo recipe to understand better:
It is simple and delicious home-cooked food. Let me know if you try the recipe.