DUM ALOO GRAVY
If you are a potato lover then Dum aloo is defenitely for you.. its been made in various styles in various parts of India like, kashmiri dum aloo, punjabi dum aloo, UP dum aloo, Gujarati dum aloo, Rajastani dum aloo etc.. Some are spicy , while some are non spicy.. the below recipe which I am going to share has the essence of all , I have modified incorporating different styles so that it suits our South Indian taste buds.. For your kind information the recipes which I share here are done and tested by me before posting... The images which i post here are from my own kitchen .. So what I meant to say is you can very well try it without any doubts , just follow the recipe with the pictures for your guidance, you will get the perfect result..
INGREDIENTS
Potato - 500 gm ( boil, peel and cut it into even cubes , shouldnt get too soft and mushy)
Big onions - 3 large (roughly chopped)
Tomato - 3 large ( roughly chopped) ( grind onions and tomatoes into smooth paste)
Ginger garlic paste - 2 tbsp
Fresh curd - 4 tbsp ( should not be sour)
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Kashmiri red chilly powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1tsp
Kasuri methi ( dry fenugreek leaves ) - 2 tsp ( crushed)
Salt - as required
Sugar - 1 to 2 tsp
Water - as required
FOR TEMPERING ( THALIKKA)
Oil - 4 tbsp
Bay leaves ( briyani leaves) - 2 nos
Shahi jeera - 2 tsp ( if you dont get it replace it with cumin seeds)
Stone flower ( kal pasi ) - few
Cinnamon sticks - 2 ( 1 inch sticks)
Cloves - 3
Green cardamom -3
Asafoetida - 1/2 tsp
METHOD
Heat a kadai or a pan on the stove, add oil , and add all the ingredients listed under for tempering.. saute it for 1 min.. Remember whenever you are adding spices the flame should not be in high , spices will get burnt easily and you wont get the right flavours..
Add ginger garlic paste and saute it for 2 mins till the raw smell goes.
Add the onion tomato paste, curd, turmeric powder, chilly powder, kashmiri chilly powder, coriander powder, salt and saute it for 5 to 10 mins till the raw smell goes and oil oozes out from the sides..
Add cubed potatoes, mix it well and cook for 5 mins in medium flame.. You can add water according to your choice, if you want the gravy to be thick add less water ..
Add cumin powder, garam masala powder,sugar,mix it well and simmer for 2 mins
Final step add Kasuri methi , mix it well for and simmer for another 2 mins ..
Thats it your dum aloo is ready to serve .. You can make this as a side dish for puri, chappathi, butter naan, roti ..Sorry for the poor lighting of the pictures.. Hope you all will try this wonderful gravy and get back to me through comments .. Until next post Veni signing off and Happy cooking !!!
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