Dum Aloo or Aloor Dum is a potato-based curry dish. "Dum" means slow-cooked, and "aloo" is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir
Ingredients
15 baby potatoes boiled in cooker for two whistles (Cook only 80%)
1 chopped onion
3/4 cup thick curd
1 bay leaf/tej pattha
Pinch of hing/asafoetida powder
1 tsp ginger garlic paste
1 tsp red chilli powder
1/4 tsp turmeric/haldi powder
1 tsp coriander/dhania powder
1/2 tsp cumin/jeera powder
1 pod of green cardamom
Small piece of cinnamon/dalchini
1 tsp Kasuri methi
1 tsp roasted besan
1/4 cup milk
5 tsp oil+Oil for deep frying
Salt to taste
Pinch of sugar
Chopped coriander leaves
Procedure
Peel the boiled potatoes and prick them with a fork. Deep fry the boiled potatoes till they turn light brown. Drain and keep on absorbent paper. You can also shallow fry the potatoes.
Take the curd in a bowl and whisk it. Add Coriander, jeera, chilli and turmeric powders and mix well.
Heat 5 tsp oil in a pan, put cardamom, bay leaf and cinnamon. Saute for a second.
Add ginger-garlic paste, chopped onions and saute till the onions turn transparent. Put the curd and spice powder mixture and cook on a slow flame till the oil leaves the sides.
Add the fried potatoes, salt, sugar and give a good mix.
Add Kasuri methi, milk roasted besan and let it boil for 5-10 minutes.
Once it is boiled turn off the flame and garnish with chopped coriander leaves.
Serve hot with naan ,roti or phulkas.
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