Dum Aloo Recipe: there, today we are sharing our dum aloo in Kolkatta style recipe. There are many ways to create dum aloo but my favorite is this one. This is spicy dum aloo which is made with freshly ground spices. Here we will not make typical style dum aloo, where we make old-style tomato gravy. in this recipe, we are making dry onion masala which we add to the tomato puree. we have to roast onion masala thoroughly, best part of this masala is that you can use this onion masala for 10-15 days.
Make sure that you should all masala fresh only then you can get perfect dum aloo. Many people use fried potatoes for this recipe but we prefer boiled potatoes. Boiled potatoes soaked these all spices perfectly.
Ingredients for Dum Aloo Recipe
- 2 pieces of green cardamom
- 1 piece black cardamom
- 1 small cinnamon stick
- 2 bay leaves
- 3-4 cloves
- Masala need for garnishing
- 1 tsp cumin seeds
- 2-3 dry red chili
- Ingredients for gravy
- 5 potatoes cut into big pieces, boiled
- 2 to matoes medium size
- 2 onions big
- 1- inch garlic
- 2-3 green chili
- ¼ tsp turmeric powder
- 11/2 tsp coriander powder
- ½ tsp red chili powder
- ¼ cup yogurt
- 11/2 tbsp mustard oil
- Water depends on the consistency o gravy
Instructions
- First of all grate onions and squeeze water from onions, store this water in a small bowl. Roast all the spices which are indicated in the dry masala section. Grind all the roasted ingredients finely.
- Now take the pan, put it on medium flame, add ½ tbsp oil to the pan. Once the oil gets little hot put grated onions in oil. Sauté it on low flame, once onions start little brown add garlic, green chili paste to it, again sauté it. Add turmeric powder, coriander powder, and red chili powder. Add the squeezed onion water which we kept separately in a bowl and cook it for another 1 minute.
- Now add the dry masala which we grind in the sauté onions and again sauté it for another 2-3 minutes. Turn of the stove. Take out this mixture in a bowl.
- Again put the pan (you can use the same pan which we used for the sauté onion mixture) on the stove on medium flame, add oil in it, pour tomato paste into it. Mix it well with a spoon, once the tomato paste starts releasing oil add onion mixture to it again mix well. Now add yogurt to this mixture and cook it for another 5 minutes. In the end, we will add boiled potatoes and again cook them for 5 minutes.
- Add water accordingly, like how thick gravy you need. But we prefer gravy should not be very thick or very liquid. Let it cook for another 10-15 minutes.
- Masala which we indicated in the garnishing section has to be ground coarsely. Sprinkle this masala before serving.
Dum Aloo With A Twist
Hey there, today we are sharing our dum aloo in Kolkatta style recipe. There are many ways to create dum aloo but my favorite is this one. This is spicy dum aloo which is made with freshly ground spices. Here we will not make typical style dum aloo, where we make old-style tomato gravy. in this recipe, we are making dry onion masala which we add to the tomato puree. we have to roast onion masala thoroughly, best part of this masala is that you can use this onion masala for 10-15 days.
Make sure that you should all masala fresh only then you can get perfect dum aloo. Many people use fried potatoes for this recipe but we prefer boiled potatoes. Boiled potatoes soaked these all spices perfectly.
Ingredients
- 2 pieces of green cardamom
- 1 piece black cardamom
- 1 small cinnamon stick
- 2 bay leaves
- 3-4 cloves
- Masala need for garnishing
- 1 tsp cumin seeds
- 2-3 dry red chili
- Ingredients for gravy
- 5 potatoes cut into big pieces, boiled
- 2 to matoes medium size
- 2 onions big
- 1- inch garlic
- 2-3 green chili
- ¼ tsp turmeric powder
- 11/2 tsp coriander powder
- ½ tsp red chili powder
- ¼ cup yogurt
- 11/2 tbsp mustard oil
- Water depends on the consistency o gravy
Instructions
- First of all grate onions and squeeze water from onions, store this water in a small bowl. Roast all the spices which are indicated in the dry masala section. Grind all the roasted ingredients finely.
- Now take the pan, put it on medium flame, add ½ tbsp oil to the pan. Once the oil gets little hot put grated onions in oil. Sauté it on low flame, once onions start little brown add garlic, green chili paste to it, again sauté it. Add turmeric powder, coriander powder, and red chili powder. Add the squeezed onion water which we kept separately in a bowl and cook it for another 1 minute.
- Now add the dry masala which we grind in the sauté onions and again sauté it for another 2-3 minutes. Turn of the stove. Take out this mixture in a bowl.
- Again put the pan (you can use the same pan which we used for the sauté onion mixture) on the stove on medium flame, add oil in it, pour tomato paste into it. Mix it well with a spoon, once the tomato paste starts releasing oil add onion mixture to it again mix well. Now add yogurt to this mixture and cook it for another 5 minutes. In the end, we will add boiled potatoes and again cook them for 5 minutes.
- Add water accordingly, like how thick gravy you need. But we prefer gravy should not be very thick or very liquid. Let it cook for another 10-15 minutes.
- Masala which we indicated in the garnishing section has to be ground coarsely. Sprinkle this masala before serving.
