Fried Baby Potatoes cooked in wonderful aromatic spiced creamy delicious gravy is one of the most popular item on the menu in North Indian restaurants. It’s a classic dish that is popular item in vegetarian gravies to order. This smooth, perfect rich gravy is served with puri, rice, pulao, naan, rotis.
Also called as aloo dum this dish is hard to resist. There cant be any/many people who does not love potatoes. The meaty, starchy root vegetable turns into the most delicious food however you cook it! Do you agree?
Fry it, boil and mash it, add it to gravy, throw it in biryani’s and pulaos oh so yummm, all of it! Potatoes are one of my weakness and I can’t stop eating this vegetable.
I even end up fighting for the last one most times. I love biryani’s and when it’s a vegetable biryani that’s on my plate, I look for potatoes. Mom’s uruzhai poriyal(potato side dish) that is best served with simple everyday sambar rice is to die for. I have my college friends who would visit home just to request my mom to make that and eat. Even today they say my mom’s sambar rice and potato poriyal is the best comfort food that they remember from our college days!
This humble root vegetable got into a smooth creamy gravy and was cooked with aromatic spices and turned into one of the best potato gravy – the world agrees to – DUM ALOO. Try this guys and you’ll agree too!
Baby Potatoes – 300gms
Tomatoes – 5-6 (medium sized)100 gms tomato(Blend without water into puree)
Onions – 2 medium sized
Green chillies – 2 to 3 numbers
Cashew – 10
Ginger Garlic paste – 1 tbspn
Bay leaf – 1
Coriander powder – 2.5 tsp
Turmeric powder – ¼ tsp
Kashmiri red chili powder – ½ tsp
Ghee/Oil – 3 tbsp
Salt to taste
Kasuri methi/Dried fenugreek leaves – 1 teaspoon, crushed
Thick curd – 1/4 cup
Fresh Cream – 3 tablespoon
few chopped coriander leaves for garnish
For Spice Powder :-
Cumin – 2 tsp(I used 1 tspn of shah jeera and 1 tspn of normal jeera. You can use just normal cumin(jeera) seeds)
Fennel seeds(saunf) – 1.5 tsp
Cloves – 4
Cinnamon – 1 inch stick
Poppy seeds – 1/2 tspn
Cardamoms – 2
Fenugreek seeds – 1/4 tspn
1. In a pan, dry roast all the ingredients mentioned under the list “For spice powder” in low flame until fragrant aroma is released. Remove from stove and allow it to cool. Using a mortar pestle or grinder , grind them into a coarse powder. Keep aside until use.
2. Wash potatoes. Boil potatoes until they are little more than half cooked. Peel the skin of the boiled potatoes(if you like the skin you can keep them on it. I do not like to eat skin, so I removed it). Heat about 1 tbpn of ghee or oil in a wide pan and fry the boiled potatoes gently until they change color and brown up a bit. Take care not to burn it. Remove from pan, keep aside.
3. To the same pan, add remaining ghee, add bay leaf and onion paste. Saute until onions+green chilies+cashew paste until raw smell disappears. Next add ginger-garlic paste and cook until raw smell disappears.
4. Add tomato puree and cook until oil seperates from the sides of the pan. This will take about 5-8 mins on medium flame. Now add all the dry spice powder(turmeric, corainder and red chilli powder) and salt and cook for 1-2 mins.
5. Now add about 1 to 2 tablespoon of powdered spices and cook for 2-3 mins.
6. Now add potatoes and mix until all potatoes are coated with the masala. Finally add water according to the consistency required and simmer the stove and allow it to boil for 5-8 mins. Check for salt and adjust accordingly.
7. Pour curd and cook for a minute, then pour the cream and stir well. Crush kasuri methi and sprinkle on top.
8. Remove from stove. Garnish with fresh coriander leaves. Restaurant stlye dum is ready. Serve it hot with hot poori’s or rotis.