Full written recipe for Dum Aloo
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people
Ingredients:
POTATO | आलू 500 GRAMS (SMALL & ROUND)
WATER | पानी AS REQUIRED
SALT | नमक A PINCH
MUSTARD OIL | सरसों का तेल AS REQUIRED
BLACK CARDAMOM | बड़ी इलायची 2 NOS.
GREEN CARDAMOM | हरी इलायची 4 NOS.
CINNAMON | दालचीनी 2 INCH.
CUMIN SEEDS | जीरा 1/2 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CLOVES | लौंग 4-5 NOS.
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP
HOT WATER | गरम पानी AS REQUIRED
ASAFOETIDA | हींग 1 TSP
FENNEL SEED POWDER | सौंफ का पाउडर 2 TBSP
GINGER POWDER | सौंठ का पाउडर 1 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Method:
Add the potatoes in a pressure cooker followed by plenty of water & a pinch of salt, pressure cook the potatoes over high flame for 1 whistle only then switch off the flame & let the cooker de-pressurize naturally.
Further take the potatoes out from the cooker & peel them once cooled, then poke holes into the potatoes using a fork or a toothpick, this will help them to fry properly.
To fry the potatoes set a kadhai over the flame & add ample amount of mustard oil in it, the oil should be enough to partially cover the potatoes when you add them.
Switch on the flame to high & heat the oil until it reaches its smoking point then lower the flame & allow the oil to cool down slightly.
Further add the potatoes & fry them without stirring initially so that they start turning slightly golden from the bottom, then stir & fry them over medium high flame until they turn golden & crispy from all sides.
Once fried, transfer the potatoes into a sieve & let them cool down, poke the potatoes again using a toothpick or a fork, this will help the spices & gravy to seep into the potatoes so that they become flavorful from the inside, your fried potatoes for dum aloo are ready.
In a mortar add the black cardamom, green cardamom & cinnamon stick & pound them very slightly so that the cardamom pods break open & the cinnamon stick breaks.
Further take some oil out from the kadhai to make the gravy & heat the oil in the kadhai.
Add the cumin seeds, bay leaf, cloves & the crushed spices, mix the kashmiri red chilli powder & hot water in a separate bowl & add the paste, stir well & cook the spices & the kashmiri red chilli powder for 1-2 minutes over low flame.
Further add asafoetida, fennel seed powder & ginger powder, stir well & cook for 3 minutes over medium flame.
Then add the fried potatoes along with salt to taste & stir well, make sure you turn the flame to medium high at this stage & cook the potatoes for 3-4 minutes.
Add hot water only till the surface of the potatoes & bring it to a boil.
Once the gravy comes to a boil, cover the kadhai with a lid & place some weight on the lid, you can also use foil paper to cover the kadhai for dum cooking.
Cook the dum aloo over low flame for 20-25 minutes.
Once cooked take off the lid, you’ll see that the gravy has reduced, authentic dum aloo’s gravy is thick but you can adjust the consistency as per your preference, taste & adjust seasoning accordingly.
Your authentic, delicious & easy dum aloo is ready, serve it hot with rice.
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Intro 0:00
Aloo process 0:54
Khade masale & cooking 5:03
Plating 9:21
Outro 9:54