Wednesday, July 20, 2011

Dum Aloo Masala

I still remember the first time I made this curry. That was before marriage and in college days. My mom and dad had gone to my native for a function and I was left alone in home. Poor me, no proper and good food for 3 days. Those days were good ol’ days when I peeked into the kitchen only to ask if there was anything to eat.

My parents were to return by Saturday noon and mom had called me up and asked me to get some store bought curd to have curd rice for lunch. But daring me, stepped into the kitchen for the first ever time to make a complete dish from scratch. Browsed for some recipes and thought of making dum aloo as the side dish. Back then, I was frightened to use the mixie and frying things in oil was always a strict NO for me. So skipped anything grinding :) and frying :) :)… Just imagine how the dum aloo would have tasted with all the essential steps ripped off. But then my dad who always pampered me for whatever I did, praised that the taste of the dish was too yum… After 1 ½ years of successful operations in the kitchen, I re-tried the dish with all the steps intact and to be frank, the dish came out too good.

Recipe borrowed from 4th sense cooking

~*What U Need*~
Baby potatoes – ¼ kg
Almonds – 3

Whole Cashews – 3

Onion(Medium) – 2

Tomato(Medium) – 1

Thick Curd – 1 cup

Ginger garlic paste – 1 tsp
Dried red chillies – 2

Cloves – 2

Cardamom – 1

Cinnamon – 1" stick
Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Garam masala – 1 tsp

Dried Kasoori methi leaves – 1 tsp

Sugar – 1 tsp

Chopped Coriander leaves – 1 tbsp

Salt – for taste

Oil – for frying

How I Made it
Pressure cook the potatoes for 2 whistles. Peel the skin of the potatoes. Beat the curd till turns into a smooth texture Heat oil in a pan and shallow fry the potatoes until they turn crispy and golden brown on all sides. Set aside. Blanch the almonds in hot water for ten mins and peel off the skin. Grind the almonds along with the cashews, ginger-garlic paste, red chillies and tomatoes into smooth paste.

Chop the onions finely. Heat 2 tsp of oil in a pan and add cumin. Once the cumin has spluttered, add cardamom, cinnamon and cloves. Fry till you get the aroma (say 1min) and then add the onions. Fry till golden brown Add the ground paste and fry till the raw smell goes off. Add the turmeric powder, garam masala powder, kasoori methi, sugar and salt. Combine well and drop the shallow fried potatoes into the gravy. Turn the heat to low flame and slowly add in the beaten curd stirring continuously. Keep the flame in medium and cook closed for five mins. You will see the oil floating on top of the gravy. Garnish with cut coriander leaves. Serve with butter naan or chapathi or any Indian bread.

Loved the richness of the almonds and cashews, the slight sourness of curd combined with the spicy masalas. Would have been great if naans had been the main dish.




Pssst... Like my post... Don't miss any recipes from us
Get the latest updates straight to your email! Subscribe NOW for free!

28 comments:

  1. a wonderful recipe, never tried it, looking at ur recipe n clicks makes me feel i shud give it a try :)

    ReplyDelete
  2. 1st class recipe,my all time fav..

    ReplyDelete
  3. Very nice recipe vimitha. looks very creamy. Might be because of the almonds and cashews...

    ReplyDelete
  4. This sounds like a really good masala!

    ReplyDelete
  5. Yummy puri aloo..makes me hungry.

    ReplyDelete
  6. Dum aloo masala looks to be wonderfully prepared and inviting. Great recipe.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  7. Oh, aloo dum..One of the best dishes ever and yours look perfect and so delicious..YUM!!

    ReplyDelete
  8. That sounds really delicious.

    ReplyDelete
  9. Me too was very scared to do frying with oil, cooking rice in the pressure cooker(thinking that pressure cooker might burst..Only after getting married i tried using pressure cookers)...Seams to be funny now...But that's what happened long time back...

    Thanks....

    ReplyDelete
  10. potatoes with flavours I haven't added almonds and cashews
    lovely combination with puri

    ReplyDelete
  11. Nice recipe for dum aloo masala! Looks so delicious!

    ReplyDelete
  12. nice side dish for roti's!Looks good!

    PS:கீதா,இம்பூட்டு பயந்தாங்கொள்ளியாவா இருந்தீங்க நீங்க? நம்ப முடிலயே! ;)

    ReplyDelete
  13. love dum aloo..looks very creamy n gr8 combo wid pooris

    ReplyDelete
  14. Looks absolutely perfect and tempting.. Love the presentation too.. Yummy :)

    ReplyDelete
  15. rich and delicious gravy,with pooris makes me hungry

    ReplyDelete
  16. Dum aloo looks so yummmmm....feel like having it now

    ReplyDelete
  17. oh...u made me craving..Am with my rotis here..:PP
    Tasty Appetite

    ReplyDelete
  18. very nice and perfect combo

    ReplyDelete
  19. Wow!! the combo looks too good...alu dum with puris!!!

    ReplyDelete
  20. love dum aloo.this looks delicious..

    ReplyDelete
  21. Nice recipe.. Must have been great combo with Pooris.. Must give a try soon..

    ReplyDelete
  22. A wonderful, flavorful curry filled with wonderful memories ;):)
    Prathima Rao
    Prats Corner

    ReplyDelete

Thanks for dropping by and leaving your precious comments... Your comments are my best critics... Do visit often...

Blogging tips
.