Dum Aloo emanated from the mountains of Jammu n Kashmir. This dish is one of the myriad of concoction prepared by Kashmiri pandits to welcome their guests. Indian cuisine is so regionally diverse that this humble preparation started travelling down to other parts of the country, evolving into many variations as we know.
Today let’s make Dum Aloo Punjabi ishtyle … There is onion and tomato in the recipe which is otherwise not part of the Kashmiri recipe but it still rocks non the same and is easy to prepare.
Originally , Dum Aloo was a dish prepared for the nawabs who invaded Northern part of India long long ago … Clay pot vessels were used to give the dish earthy flavours and dum method was used like how Biryanis are made. It took a ton of time to make.Now that the nawabs are gone .. well not literally…. and since time is exceedingly becoming scarce , people have excluded the “Dum” part of Dum Aloo . As “dum” as this sounds… Recipe is still called Dum Aloo….. What’s in the name … Dum Aloo is still Dum Aloo ….
There are no major tips in making this recipe as it’s fairly simple however , it’s best made with mustard oil as it gives smoky flavour to the dish… …
You will get to look like a star in front of your guests … Prepare this dish and serve with fluffy parathas and listen to the praises flow… Pretend to the world, oh how you toiled and toiled to make it wonderful for them…. Pin me here how it went for you… I would love to see and read…
15 baby potatoes scrubed and washed thoroughly. Prick with a fork and pressure cooked for 1 whistle only. No need to peel the skin off… Unless ofcourse you don’t like it.
Grind to a smooth paste :
1 tbsp Mustard Oil
1 TSP Fennel Seeds / Sauf
1/2 inch stick Cinnamon / Dalchini
2 Green Cardamoms/ Elachi
2 Cloves / Laung
1 large onion roughly chopped.
1/2″ ginger roughly chopped
2 large Tomatoes roughly chopped
For the gravy
Soak 10 cashews and grind into a smooth paste and keep it aside.
1.5 tsp chilli powder
1.5 tsp coriander jeera powder
1/2 tsp haldi / turmeric powder
Half cup of room temperature curd. Take care that it’s not sour.
Pinch of kasuri methi / dried fenugreek leaves.
Salt to taste
1. Take 2 tbsp of mustard oil in a pan , heat it and add semi boiled potatoes in it. Saute till they take a lovely brown colour. Keep it aside.
2. In the same pan , add 1 tbsp Mustard oil and add the pureed mix and cook until oil floates in top and mix leaves the side of the pan and balls up on stirring. This should take 15 mins in medium to low flame.
3. Add potatoes and mix thoroughly. Add powdered spices and curd and give it a good stir ensuring potatoes don’t break. Add about half a cup of water and let it simmer for few minutes and then add the cashew nut paste. Consistency should be semi thick. Not watery.
4. Few seconds before shutting the gas , squash some dry fenugreek leaves / kasuri methi between your palms and add to the the dish.