Dum Aloo

Dum aloo is very popular potato dish made in India. It is also the part of the Kashmiri pandit's cuisine. It is made of with fried potatoes, usually smaller in size, which is being cooked in the curry on slow to medium heat. If you don't have small potatoes, you can cut the potatoes in dices and make the recipe.

You can serve it with naans, pooris or jeera rice, etc.

Here is the full recipe:-
Ingredients:-
Baby Potatoes - 250 gm (parboiled)
Peanut Paste - 2 tablespoons
Onion - 1 (grated)
Ginger Garlic paste- 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida - 1/2 teaspoon
Chopped Mint Leaves - 1 tablespoon
Tomato puree - 1 cup
Cream - 3 tablespoons
Chopped coriander leaves - 1 tablespoon
Chaat masala - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/4 teaspoon
Finely chopped green chillies - 3
Salt to taste
Oil - for frying

Method:-
1. Cut the potatoes into big dices. If you are using the baby potatoes then keep them whole and prick them with knife or fork so that it will cook from inside. Heat oil into the pan and deep fry all the potatoes until crisp and golden.

2. Take a pan and heat 2 tablespoons of oil into it. Then put mustard seeds and cumin seeds into it. Once it starts splutter then add asafoetida into it and also put grated onions into it and cook it for 1-2 minutes or until light brown.

3. Then add peanuts paste, ginger garlic paste, chopped green chillies and tomato puree into it and mix it well. Cook it for 2 minutes. Then season it with garam masala, red chilli powder, turmeric powder, chaat masala, salt to taste and chopped mint leaves. Mix it well.

4. Add 1 cup of water and 2 tablespoons of cream into it and put the fried potatoes into it and let it simmer into the curry for 7-8 minutes on medium heat.

5. Then add chopped coriander leaves and mix it. Your Dum aloo is ready to serve now.

6. Put it into the dish and garnish it with cream and coriander sprigs. You can serve it with Rice, chapatis or parathas.