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Dum Aloo Masala Recipe
Dum aloo- Baby potatoes cooked in
rich creamy tomato sauce, seasoned mildly with Indian spices.
Main Course, Side Dish
Mughlai Cuisine, Punjabi Cuisine
dum aloo, punjabi
Baby Potatoes / Chhote Aloo
Kashmiri chili powder – 3.5 tsp
Turmeric Powder / Haldi Powder
Black Salt / Kala Namak
Salt / Namak
Bay Leaves / Tej Patta
Asafoetida / Hing powder
Coriander powder – 3 tsp
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 Ric
If you are not using Kashmiri chili powder then reduce the quantity of chilies to half.