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 🙂
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
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.
Take out the potatoes and keep them aside.
In the same pan, saute some peppercorns along with the cumin seeds, add the onions, ginger and garlic. Sauté till the onions are translucent.
Now add the chopped tomatoes, sauté for 4-5 mins.
Then add all the spice powders and salt. Mix well.
Sauté till the tomatoes turn mushy and oil starts to leave the sides.
Turn off heat and allow it to cool.
Once cool, blend the onion – tomato mixture along with milk into a fine paste.
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.
Serve hot with hot Rotis or chapathis.