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Dum Aloo

Updated on March 27, 2012
Dum Aloo
Dum Aloo | Source

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 highlighted on the Indian map
Kashmir highlighted on the Indian map | Source

Origin

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.

This is a gravy based dish and will go extremely well with Roti or Poori. (Variations of Indian Bread)

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 -
 
Baby Potato
Qty 10-12
Onions
Qty 2 large
Tomatoes
Qty 1.5 medium
Curd
2-3 Tblspn
Ginger paste or fresh finely chopped
1 Tbsp
Garlic
2-3 regular sized pods
Cinnamon
2 inch stick
Cloves
3-4
Green Chillies
2 medium or lesser if preferred
Coriander leaves
1 small bowl
Oil
 
Salt to taste
 
Baby Potatoes
Baby Potatoes | Source
Coriander Leaves
Coriander Leaves | Source
Boiled potatoes cooling off
Boiled potatoes cooling off | Source

Cooking in pictures..

First shallow fry
First shallow fry | Source
Throw in the onions
Throw in the onions | Source
Peeled boiled potatoes ready to be fried
Peeled boiled potatoes ready to be fried | Source
Deep fry the boiled potatoes
Deep fry the boiled potatoes | Source
Drain the fried potatoes
Drain the fried potatoes | Source
Add tomatoes and curd and cook up a curry!
Add tomatoes and curd and cook up a curry! | Source
Add the fried potatoes to the curd curry and let it seep in well before serving.
Add the fried potatoes to the curd curry and let it seep in well before serving. | Source

Instructions

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!



Do you try out new cuisines?

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Comments

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    • uzma shaheen profile image

      Uzma Shaheen Bhatti 

      6 years ago from Lahore,Pakistan

      it seems to be delicious and yummy. I will give it try sometime.thanks for sharing it.

    • Riverfish24 profile imageAUTHOR

      Riverfish24 

      6 years ago from United States

      Very true!

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      Don't you just LOVE leftovers? Sometimes they are even better the next day!

    • Riverfish24 profile imageAUTHOR

      Riverfish24 

      6 years ago from United States

      Thanks Peggy W. It was yesterday and its being eaten at lunch again today! Thanks for your support!

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      I had no idea what Dum Aloo was so wanted to read your hub to find out all about it. It sounds like it would be good. When is supper? :) Voted up and useful. Thanks for your recipe and instructions with photos.

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