Dum Aloo

Small unpeeled potatoes the size of a lemon are used in making DumAloo.A great number of Indian restaurants serve this dish as a speciality. Made with baby potatoes, Dum Aloo is cooked with the use of spicy gravy. It is ordinarily served hot not only with roti but may also be served with parathas, chapathi or naan. Also known as Dam Aloo or Alu Dum, Dum Aloo is traditionally cooked in such a way that the potatoes are first fried till they are golden brown and then cooked using a pressure cooker to be able to soak the potatoes in the gravy and for the spicy flavors to be absorbed by them. In this flavorful recipe, unpeeled baby potatoes are cooked in gravy that is made with garlic, salt, turmeric powder, red chili peper, garam masala, jeera powder, green chilies, onions, and grated tomatoes with a garnishing of fresh coriander leaves. 

To make this recipe, the potatoes should be cooked slowly resembling a stew, so the use of a thick or heavy bottomed pot is recommended in order for the heat to be distributed evenly. Thus, potatoes become tender and can easily soak up the gravy flavor. Dum Aloo actually is cooked in different versions depending on the preference of each region and each household. Some are drier while other versions contain more sauce. This spicy and rich dish is also served as a side dish especially to fish and meats, an entrée or appetizer as well.

Ingredients:

250gms very small size potatoes with skin

2 tablespoon oil

3 medium sized tomatoes chopped, grated

2-3 cloves of garlic, crushed

2 medium onion finely chopped, grated

2 green chillies finely chopped

1 teaspoon jeera powder

1 teaspoon garam masala

1 teaspoon red chilli powder

1 teaspoon haldi/turmeric powder

Salt to taste

1 tablespoon fresh coriander leaves, chopped

Preparation:

1.       Using a deep pan, heat oil before throwing in jeera.

2.       When the jeera is already brown, add the grated onions and the green chilies.

3.       As soon as the onions are golden brown, the remaining spices and the grated tomatoes must then be added.

4.       Stir continuously until everything is blended well. At this time add the potatoes.

5.       It must then be stirred well and covered.

6.       While cooking for 20 to 30 minutes, stir continuously in between.Water may also be added if necessary.

7.       Use the fresh chopped coriander leaves to garnish it.

8.       It is then ready to be served hot alongside rotis.