Dum Aloo – Creamy and Flavorful baby potato dish
Dum Aloo – creamy and flavorful baby potato dish made with onion, tomato and yogurt gravy. This creamy dish hails from Punjab and is perfect for meals when you want something special. Make it on weekends or for parties!
Because my blog is all about family heritage and what I want to leave behind for the next generation, I’m going to be answering this question in different periods of my life.
What is it that I really want to leave behind?
I would like to be remembered as a compassionate and hard-working person who stood true to her real self and lived life to the fullest. It might sound very abstract, but I keep thinking of ways to realize this.
Here I am drawing inspiration from my taāta (grandfather), who years after his death continues to be an inspiration for many. He was extremely disciplined and was a stickler for punctuality and perfection all his life. His was a quintessential rag to riches story – my ma and taata would wake up at 3:30-4 am in the morning and work through the day for years to build a business that still feeds hundreds of families. Our home was open to hundreds of people, who would come for help or to just pay a visit out of affection. Not only did he build a comfortable life for his family, he also trained many of his employees and gave them seed amount (a small punji) for them to start their own business. Many of those who had come with nothing, but a pair of clothes are now well-established and have successful businesses.
I’m told he once asked a beggar if he wanted a different life (tote bhikh maagiba bhala laguchi? Kama karunu kahinki?) and he replied saying he didn’t have money to start anything. So taata took him along and bought a cart full of potatoes and asked him to sell that. That man sold potatoes for years and then started a vegetable shop later.
There are several stories like these, that he has left behind for his family to learn from. And I want to create such stories before I die!
Here is a dum aloo recipe that I learnt from mummy..
- This is not a recipe where you can be stingy about the oil you use. It makes a lot of difference to the taste.
- Make sure you do not over-boil the potatoes.
- Fry the potatoes till light brown. Taste changes with this too.
- Make this only with small potatoes (aloo) that is specifically meant for dum aloo.
- This dish tastes better when left for 1-2 hours before serving. Make it a little in advance so that the flavours seep in.
Moving on to the recipe:
Course: Main Course
Cuisine: Indian (Punjabi/ North Indian)
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
- 13-14 small potatoes (hard boiled and peeled)
For the masala/ paste
- 1.5 onions, roughly chopped (medium size)
- 1.5 tomatoes, roughly chopped
- 1 green chilli
- 1 tsp khus khus
- 3-4 peanuts
- 1 tsp til
- 1” adrak (ginger)
For frying the paste
- 3-4 tbsp oil
- 1 tej patta (bay leaf)
- 2 laung (clove)
- 1 small piece of dalchini (cinnamon)
- 1 tsp cumin seeds
- 1 tsp red chilli powder (reduce if you don’t want the gravy very hot)
- ¼ tsp black pepper powder
- 2 cups malai (fresh cream)
- ½ cup curd
- Salt to taste
- 1 tsp sugar
- 1 cup water
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Pinch of garam masala
- coriander leaves for garnishing
- Boil the potatoes for two whistles in a pressure and remove it when the pressure cools. Peel the potatoes and keep aside.
2. Fry the potatoes in oil till they turn light brown. Remove the potatoes and make insertions with a fork. Don’t mash it. Do this very lightly.
3. Grind the ingredients mentioned under the masala section.
4. Heat oil in a kadhai or pan. Add tej patta, laung, dalchini, red chilli powder, black pepper powder and cumin seeds to it.
5. When the red chilli powder starts emanating a smell and the cumin seeds start spluttering, add the masala to it. Make sure you don’t burn the red chilli powder in the oil.
6.Fry the masala till it leaves oil.
7. Whisk and add curd and cream to this gradually while stirring. At this point, you may switch off the flame or reduce it to minimum to ensure that the curd doesn’t curdle.
8.Fry this for 3-4 minutes and add water and sugar.
9. Add the potatoes and give everything a good mix. Cook for another 3-4 more minutes.
10. Add a pinch of garam masala and kasuri methi.
11. Add chopped coriander leaves before serving.