Baby potatoes curry spiced with garlic, ginger, and whole spices, Dry Dum Aloo is a delicious way to enjoy potatoes in a new flavor!
This is a very easy-to-make, quick, and fuss-free recipe. This is great to serve as a party starter, evening snack, or to be relished with Phulka, Puri, Naan, etc.
Dum Aloo or Alu Dum is a potato-based recipe, it is the most indispensable part of traditional Kashmiri cuisine. Small potatoes are first deep-fried and then gradually simmered in luscious gravy. Dry dum aloo will not have the gravy but it tastes awesome.
Ingredients for Dry dum aloo
- 10 – Baby potatoes
- oil to fry the potatoes
- 3 tbsp Oil
- 1 tbsp Cumin seeds
- 2 bay leaves
- 1 black cardamom
- 2 green cardamom
- 3 cloves
- ¼ teaspoon Asafoetida
- 2 tbsp red chili powder
- ½ tsp turmeric powder
- 1.5 tablespoons plain yogurt (whipped)
- ½ tsp ginger-green chili paste
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- Salt to taste
Instruction of Dry dum aloo recipe
- Boil the Potatoes. Peel boiled potatoes Now take a toothpick and prick the peeled potato all over.
- Repeat with all the potatoes.
- Heat cooking oil in a pan.
- Once the oil is hot drop the potatoes in the oil carefully, one at a time.
- Fry the potatoes until they are golden brown in color from both sides.
- Take fried potatoes out in a bowl.
- Now in another kadai or pan, heat 3 tablespoons of oil on medium-high heat.
- Add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom, and cloves, and mix thoroughly.
- To this add red chilli powder and whipped yogurt and saute it for ½ to 1 minute.
- To the gravy add fried potatoes and mix thoroughly and add salt to taste.
- Now Add half a cup of water and mix well. Cover with lid and let it cook on low flame for 5 minutes.
- After 5 minutes, Open the lid and stir it once again.
- Take it out in a bowl and serve with puri, chapati or rice.
Serving suggestion
- To relish and enjoy the tanginess of this flavorful dish, you can have Phulka( chapati, Indian flatbread) with a dollop of ghee spread on it.
- Another combination is parathas(tawa roasted flatbread) and puri (deep-fried flatbread). Along with pickle and onion salad, it makes for a great meal spread.
- Storage Suggestions
- Dry Dum Aloo will last for 2-3 days when stored in an air-tight container in the refrigerator. Reheat in a pan or microwave, until nice and hot before serving.
- Add hot water while reheating to adjust the consistency of the curry.
Tips and variation
- This recipe of dry dum aloo has almost no curry (gravy). I added half a cup of water and simmered for 5 minutes. If you want some curry to it, add 2 cups water and simmer for around 10 minutes.
- You can easily double or triple the recipe for a bigger crowd.
-
You can garnish with some coriander leaves, however, that is entirely optional.
Nutrition
Calories | 464kcal |
Fat | 34g |
Sodium |
929mg
|
Potassium |
269mg
|
Carbohydrates | 39g |
Protein | 4g |
Vitamin A |
445IU
|
Vitamin C |
25mg
|
Calcium | 28mg |
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