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  • Writer's pictureNupur Jain

Dum Aloo Or Aloo Dum

Today's dish needs no introduction. We've all had it numerous times when dining out with friends and family. Which has made it's place in every restaurant serving Indian Main Course. A dish which was a must on our Family Dinner Date Night's - Dum Aloo.

Okay, so while doing some research for the blog I came to know that Dum Aloo is a part of Kashmiri Pundit Cuisine. So, blogging about food is growing my knowledge about food and it's origin.Now, getting back to the task at hand, we're making it North Indian Restaurant Style.

Let's get Cooking...!!!

Dum Aloo is so versatile, it goes well with any Indian flatbread like puris, naan, tandoori roti, parathas or with steamed/jeera rice. Do you know it is a famous street food in Odisha - Dahi Bada Aloo Dum.

Ingredients -

  • 1 tsp Jeera

  • 1 tsp Haldi(Turmeric powder)

  • 2 tsp Chilli Powder

  • 1 1/2 tsp Coriander/Dhania Powder

  • 2 tsp Sabji Masala

  • 1/2 tsp Garam Masala

  • 1 1/2 Tbsp Oil

  • 1 Tbsp Curd

  • 1 Tbsp Milk + 1/2 tsp Cornflour

  • 3/4 Cup Water

  • Salt to taste

  • 1 tsp Cream/ Malai to garnish

Instructions -

  • Let's ready the potatoes for the gravy. Boil and peel the potatoes and let them cool. Chop the potatoes in half or quarters depending on their size. In a pan add around 1 tsp of oil and saute them till golden brow. Keep aside.

  • For the gravy - In a pan add 1 tbsp oil and add jeera and let sizzle, then add the pureed/chopped onions, ginger and garlic. Cook them till the colour changes to brown.

  • Now add in the pureed tomatoes and cook for around 10 minutes or till the tomatoes change their colour. Add the chopped green chilly and cook for another minute.

  • Once the mixture changes colour to a deep red add in the dry spices - turmeric,chilli, coriander powder. Cook for a minute and add the Garam Masala.

  • Let the mix come to room temperature and blend the mix with 1/2 cup water.

  • In a pan add 1 tbsp oil and the blended mix. Cook for about 5 minutes or till the mix begins to thicken. Now dilute the curd using the leftover water and pour in the pan.

  • Once the gravy starts bubbling add the milk and cornflour slurry, and sabji masala. Cook for another five minutes. Tada the gravy is Ready..!

Get Inspired

In a bowl make a bed of boiled-roasted potatoes and pour the gravy over them. Garnish with a dash of cream and coriander leaves. Serve it bread of your choice or rice.

Good luck!

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