Food blogger Manasi Sadarangani shares a popular Indian recipe she tried in the lockdown.
Dum Aloo is an easy, delicious and a flavourful Indian dish served at weddings, and special occasions.
The baby potatoes are cooked in a tangy curry of spices to be served with roti, rice or naan.
If you have loved having it at restaurant or a friend's place, here's the recipe you can try at home:
- 8-9 baby potatoes
- 3-4 tomatoes
- 1/4 tsp salt
- 1/2 tbsp garam masala powder
- 1/4 tsp turmeric powder
- 3 tsp Kashmiri red chilli powder
- 1/2 tbsp ginger garlic paste
- 1 tbsp fennel powder
- 1 tsp jeera
- 4 to 6 tbsp curd, whisked till smooth
- Salt as per taste
- Paste of 1 chopped onion
- Cashew Paste (optional )
- Prick each potato with a fork 3-4 times and allow it to boil till it is cooked well.
- Heat a pan with oil enough to fry potatoes. Add boiled potatoes and fry them on low to medium flame.
- With a slotted spoon, when one side is light golden, turn them over while frying.
- Remove the potatoes which are golden and crisp and drain the excess oil using a tissue paper.
To make dum aloo masala
- Lower the flame. Use the same kadai, but remove extra oil. Add only 2 tbsp oil.
- Add onion paste, ginger garlic paste, asafoetida powder.
- Add tomato paste and stir well.
- Add garam masala powder and Kashmiri red chilli powder.
- Add curd, water and continue to stir and mix well.
- Add fennel powder. Add fried potatoes.
- Add turmeric and salt as per taste. Mix well. Cover with a lid and cook for 8 to 10 minutes on low to medium flame.
- When the gravy is thick, it is ready to be served. You can always adjust water to get the desired consistency.
Note: If you don't like curd, you can replace with cream or cashew paste.
Would you like to share an interesting recipe or cooking video?