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The other day I was chatting up with an old work colleague and now good friend of mine. Sharing common interests we talked about food and I mentioned I had picked up baby potatoes the other day from the supermarket and was going to try and make ‘Dum Aloo’.
Aloo in Hindi (National language of India) is Potato and Dum means cooked under pressure. This dish is specifically attributed to the Kashmiri cuisine.
Kashmir is the crown on the Indian map and is the northernmost and most beautiful state of the country which unfortunately has had a troubled history. But the state is also famous for its breathtaking landscape, very good looking people, beautiful embroidery work , woollen shawls and delicious cuisine.
My friend shared a simple recipe of Dum Aloo with me and I gave it a try. It came out pretty well and the following week itself my husband requested I make it again!
This is a recipe that uses the simplest of spices and not the regular Indian spices of Turmeric, Coriander Powder or Garam Masala, in fact it uses spices that one can get commonly almost anywhere.
Warning: It is very tasty and loaded with calories, I am sure!
If you read on you’ll know why!
Ingredients for Dum Aloo
This serves 2 people -
Qty 2 large
Qty 1.5 medium
Ginger paste or fresh finely chopped
2-3 regular sized pods
2 inch stick
2 medium or lesser if preferred
1 small bowl
Salt to taste
Cooking in pictures..
Boil the potatoes in a bowl filled partially with water in the microwave. I usually do for 5 minutes. Let them cool and then peel.
In a pan, heat 2 Tbsp oil and add the chopped chillies, chopped garlic, cloves, broken cinnamon sticks, coriander leaves, onions, ginger and some salt and fry till the onions turn slightly pink/pale. Add chopped tomatoes thereafter and let it cook well together till the tomatoes are well done and a curry starts to form. Add the curd and some water as required, check for salt and cook this gravy well till you reach a consistency you prefer. You may leave it thick or add additional water for it to be more smooth flowing.
In a separate pan, heat enough oil to fry the boiled whole baby potatoes. Fry only slightly till they turn slight golden, then drain well on a paper towel.
Drop these fried potatoes into the curry and set it aside for sometime. You may also poke the potatoes with a fork, to allow the curry to seep in.
Garnish with coriander leaves and serve.
One can find more elaborate versions of Dum Aloo (like the potatoes having a rich stuffing) but I found this simple, tasty and not too heavy.
My family enjoys trying out many cuisines including Mexican, Indian, Lebanese & Mediterranean, Italian, Chinese, Thai, American etc. We are always game to eat something new!
Special thanks to my ol' friend for sharing the recipe!