DUM ALOO / HOMESTYLE DUM ALOO SABZI
Dum aloo sabzi is a very rustic and homely dish, served in the main course Indian meals. Potato sabzi is the best option to make when you run short of other veggies in your kitchen. Actually, any potato preparation is the most favorite of kiddos and they would rather prefer to eat this king of all vegetables in any form
Dum aloo sabzi is the wholesome preparation with potatoes. I like to cook this dum aloo sabzi with baby potatoes. The sabzi has two parts to make. The potatoes are boiled as a first step. Those are pricked after peeling. Pricking them all around with a knife or a fork would help them to absorb all the flavours of the gravy. After pricking well, these potatoes are pan or deep-fried. A gravy of spices infused dahi, and onion tomatoes with some aromatics and regular spices are prepared as step-2. Finally, the fried potatoes are cooked with the gravy so that the potato absorbs all the flavours with an awesome outcome
On to the recipe
Prep Time – 10 minutes
Cook Time – 20.minutes
Course – Main
Cuisine – North India (Delhi, Punjab, UP, etc)
Author – Bharti Dhawan
■ INGREDIENTS REQUIRED
▪︎ Baby(small-sized) potatoes – 500 gms
▪︎ Grated onion/onion paste – 2-3 medium
▪︎ Grated tomatoes/tomato puree – 2-3 medium
▪︎ Fresh curd/dahi – 100 gms (1/2 cup)
▪︎ Ginger-chilly-garlic paste – 1 tsp
▪︎ Jeera/cumin – 1 tsp
▪︎ Hing/asafoetida powder – 1/2 tsp
▪︎ Salt – to taste
▪︎ Red chilly powder – 1 tsp
▪︎ Haldi/turmeric powder – 1 tsp
▪︎ Coriander/dhania powder – 1 tsp
▪︎ Garam masala powder – 1/2 tsp
▪︎ Amchur/dry mango powder – 1 tsp
▪︎ Oil – 1+1 tbsp
▪︎ Water for gravy – 1+1/2 cup
▪︎ Coriander leaves (finely chopped) – 2 tsp
■ HOW TO MAKE DUM ALOO
STEP – 1 PREPARING THE POTATOES
▪︎ Firstly boil potatoes to a firm consistency and neither too mushy nor soft
▪︎ When boiled, peel and prick with a fork all around
▪︎ Heat 1-2 tbsp oil in a pan and pan-fry to a golden brown. Keep aside and prepare for the gravy
■ STEP – 2 MAKING GRAVY
▪︎ Firstly, take the curd(dahi) in a bowl and add haldi, red chilly powder, and coriander powder to dahi, and whisk well. Keep aside
▪︎ Now, heat oil and add cumin. Allow this to crackle and add onion paste. Roast (bhunow) onion paste to golden
▪︎ Next, add tomato purée and roast until masala leaves oil
▪︎ Now add spice-infused dahi and stir speedily and continuously to avoid splitting
▪︎ Now add pan-fried potatoes and combine with masala to coat well
▪︎ Finally, add water for the gravy and allow to boil at medium flame by covering with a lid
▪︎ When most of the water is absorbed, switch off the flame and serve tasty DUM ALOO SABZI with roti, parathas, or jeera rice
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