Dum aloo- Baby potatoes cooked in a rich creamy tomato sauce, seasoned mildly with Indian spices.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course, Side Dish
Cuisine: Mughlai Cuisine, Punjabi Cuisine
Keyword: dum aloo, punjabi
Servings: 8people
Author: Anjana Chaturvedi
Ingredients
500gmBaby Potatoes / Chhote Alooapprox 20
3.5tspChana Masala
3.5tspKashmiri chili powder – 3.5 tsp
1tspTurmeric Powder / Haldi Powder
1/2tspBlack Salt / Kala Namak
ToTasteSalt / Namak
2Bay Leaves / Tej Patta
1/4tspAsafoetida / Hing powder
3tspCoriander powder – 3 tsp
1.5cupTomato puree
3/4cupYoghurt-3/4 cup
3tbspfresh cream
Instructions
Parboil the potatoes, peel and prick them.
Deep fry in hot oil OR shallow fry OR apply 1 t.s oil and bake in hot oven for 5-10 minutes. Then sprinkle pinch of black salt over them.
Mix Kashmiri Chili Powder, Turmeric and Coriander Powder in 1/2 cup water and keep aside. (Paste A)
Heat 3 tbsp ghee or oil in a pan, add bay leaves and asafoetida, then add tomato puree, stir fry for 1 minute then add chana masala, cream and curd.
Keep stirring so that the masala does not curdle.
Now add paste A and fried potatoes, and cook for 1 minute.
Add 1.5 cups of water, salt, black salt and cover and cook for 2 minutes so potatoes get cooked properly.keep stirring in between. (If you want a thin gravy then add little more water)
Add chopped fresh coriander and mix in.
Garnish with 1 ts of fresh cream and serve hot.
Serving Suggestions – Serve with Naan, Tandoori roti or Rice
Notes
note-
If you are not using Kashmiri chili powder then reduce the quantity of chilies to half.