Dum Aloo is a delicious recipe made from baby potatoes. Dum refers to dum cooking in Indian cuisine where dishes are cooked on low heat by sealing the pot.
- 10 to 12 Boiled Potatoes – small size
- 6 to 7 Tomatoes – medium size finely chopped
- 5 to 6 Green Chillies – slit length wise
- 1 tbsp Ginger Paste
- 1 inch Cinnamon Stick
- 4 nos. Bay Leaves
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder (optional)
- ½ tsp Kashmiri Red Chili Powder
- Bengali Garam Masala
- 2 tbsp Oil
- 1 tbsp Ghee or Vegan Butter (optional-but nice to have)
- 1 tsp Salt
- 1 tsp Sugar (optional)
- ½ cup Fresh Coriander Leaves – finely chopped
- 1 cup Water
- Peel the boiled potatoes and cut them into halves. Heat oil in a deep pan or kadai. Add the cinnamon stick, bay leaves, ginger paste, slit green chillies and cook on low for a minute. Add the chopped tomatoes, salt, turmeric powder, red chili powder and Kashmiri chili powder. Mix them all together and cook for 4-5 minutes.
- Add ½ cup water so that the masala does not get burnt. Let the tomatoes become pulpy. Cook 6-7 minutes more till the masala separates from the oil. Now add the potatoes. Give it a good mix so that the masala coats the potatoes. Add sugar, if using and ghee or vegan butter at this stage. If the masala becomes too dry add ½ cup water and mix well. Add the Bengali garam masala. Mix well.
- Cover and cook on low for 4-5 minutes more. Serve it garnished with some fresh coriander leaves.
- Enjoy aloo dum with Indian flat breads i.e. roti, parantha or poori/luchi. You can also have it with rice and dal.
Bengali Garam Masala – 5 to 6 cardamom pods, 2 to 3 cloves and 1-inch cinnamon grind them all together in a coffee grinder to a fine powder
Keywords: dum aloo