Aloo dum or dum aloo is a North Indian recipe, and there are a lot of variations to the aloo dum with the region. Punjabi aloo dum is a slight sweet version of the dum aloo curry, Kashmiri is a more spicy version of the aloo dum. Today’s recipe is UP(Uttar Pradesh) or Banarasi style aloo dum recipe. This dish is mainly tomato based curry and is not very rich in flavor.
I have tasted dum aloo only in restaurant and that too only twice till now. It goes perfect with poori’s, they are also served with kulcha’s and rotis.
Let’s see how to make dum aloo with step by step pictures
Baby Potatoes – 300gms
Tomatoes – 5-6 (medium sized)100 gms tomato(Blend without water into puree)
Onions – 2 medium sized(grind in blender without water and make into paste)
Ginger Garlic paste – 1 tbspn
Green chillies – 2 to 3 no, slit
Bay leaf – 1
Coriander powder – 2.5 tsp
Turmeric powder – ¼ tsp
Kashmiri red chili powder – ½ tsp
Ghee – 3 tbsp
Salt to taste
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
Recipe adapted from here
Method of preparation:-
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 cooked(potatoes should be firm but cooked, do not over cook potatoes and make it mushy). 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 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 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 the powdered spices and cook for 2-3 mins.
5. Now add all the dry spice powder(turmeric, corainder and red chilli powder) and salt and cook for 1-2 mins.
6. Now add potatoes and green chillies 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. Remove from stove. Banarasi stlye dum is ready. Serve it hot with hot poori’s or rotis.
1. I have not used curd and cream. You can add curd in step 6 when you add water, add about 3 tbspn of curd mix well and then add water. Cream can be added as garnish just before serving.