Dry dum aloo recipe

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

Instructions for Dry dum aloo

1. Boil the Potatoes. Peel boiled potatoes Now take a toothpick and prick the peeled potato all over.
2. Repeat with all the potatoes.
3. Heat cooking oil in a pan.
4. Once the oil is hot drop the potatoes in the oil carefully, one at a time.
5. Fry the potatoes until they are golden brown in color from both sides.
6. Take fried potatoes out in a bowl.
7. Now in another kadai or pan, heat 3 tablespoons of oil on medium-high heat.
8. Add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom, and cloves, and mix thoroughly.
9. To this add red chilli powder and whipped yogurt and saute it for ½ to 1 minute.
10. To the gravy add fried potatoes and mix thoroughly and add salt to taste.
11. Now Add half a cup of water and mix well. Cover with lid and let it cook on low flame for 5 minutes.
12. After 5 minutes, Open the lid and stir it once again.
13. Take it out in a bowl and serve with puri, chapati or rice.

Serving Suggestions

To relish and enjoy the tanginess of this flavorful dish, you can have Phulka( chapati, Indian flatbread) with a dollop if 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 Variations

• This recipe of dry dum aloo has almost no curry (gravy). I added a 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

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