Dum Aloo 

My foodie husband’s love for North Indian recipes is one of the primary reasons why I started exploring the variety of north Indian side dishes for Chapathi. He greatly enjoys a full fledged North Indian meal with rotis and rich sabjis.

Being born in a household where rice has always been a staple meal, I was in for a surprise when I got to know that my husband preferred having chapathis everyday. It was completely the opposite of what I was used to.  I never really cooked full course meals before marriage. Making rotis/chapathis was far from my comfort zone.

But today, when I look I can proudly say that my decade of experience in the kitchen has made me a considerably good cook 😉

Today’s recipe is one among those recipes that goes very well with roti. Here is the recipe for the very popular Dum Aloo 🙂

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INGREDIENTS:

Baby potatoes – 10 to 12

Tomatoes – 2 nos – chopped finely

Onions – 1 big – chopped finely

Ginger – 1/2 inch – chopped finely

Garlic – 1 clove – chopped finely

Cumin seeds – 1 tsp

Peppercorns – 1 tsp

Red chili powder – 1 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1 tsp

Cumin powder – 1/2 tsp

Milk – 1/2 to 3/4 cup

Kasuri methi – 1/2 tsp

Oil – 3 tbsp

Salt to taste

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METHOD:

In a wide pan, on medium flame heat oil.  Add cumin seeds and sauté till done.

Add the baby potatoes and fry well till the skin turns wrinkly.

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Take out the potatoes and keep them aside.

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In the same pan, saute some peppercorns along with the cumin seeds, add the onions, ginger and garlic. Sauté till the onions are translucent.

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Now add the chopped tomatoes, sauté for 4-5 mins.

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Then add all the spice powders and salt. Mix well.

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Sauté till the tomatoes turn mushy and oil starts to leave the sides.

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Turn off heat and allow it to cool.

Once cool, blend the onion – tomato mixture along with milk into a fine paste.

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In a pan/ pressure cooker, add the blended paste and the fried baby potatoes. Boil for sometime till the potatoes are done or pressure cook for 1 whistle if you are in a hurry.

P.S: I used my electric pressure cooker – instapot to do the above mentioned cooking. The setting used was manual 5 Mins NR.

Once done, crush the kasoori methi in your palm and add to the dum aloo just before serving.

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Serve hot with hot Rotis or chapathis.

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