Cooking time: 20 – 25 minutes
Serves: 4 people
What do you need?
2 tbs ghee/oil
Pinch of Cumin seeds
2 leaves tej patta
Some cardamom and cinnamon
½ tsp amchoor
Very little Asafetida (hing) based on your taste
1/4 tbs chili powder,
1/2 tbs coriander / dhania powder,
1/4 tbs garam masala,
6 large tomatoes
3 – 4 green chilies
Salt and turmeric to preference
Half an onion – finely chopped (optional)
Few cloves of garlic (optional)
Few pieces of ginger (optional)
4 spoons of curd or milk cream
How to make the dum aaloo?
You can pressure cook the potatoes for a simpler version in which case skip the next line and use a pressure cooker instead of pan for the steps in the next paragraph.
Shallow fry the potatoes cut into largish pieces till they are semi-fried. Set them aside to cool down. It may be a good idea to boil the potatoes before the frying especially if you want bigger pieces or baby potatoes (which is a great favorite) as else they will stay hard despite frying.
Put ghee / oil in a pan and add cumin seeds, tej patta, cardamom and cinnamon to it. Once they fry a bit, add hing and onions. Sauté the onions till golden and add ginger and garlic – fry till the oil separates. Add all the other spices and quickly add the tomatoes and optional green chilies. Let the paste slow cook for 2-3 minutes till it soaks all flavors – may be a good idea to cover it though I decided what to do based on the consistency normally.
Now add curd / cream, fried cooled potatoes and freshly cut coriander leaves and mix well. Let it stay on the flame only for around a minute and take off. Your spicy and delicious Dum aaloo is ready – for best taste serve with piping hot fulkas! I am adding a photo of the version that my daughter tried with poori because I do not have one for my dish – well, let’s just say she has to still learn a lot.