Sam style Aloo dum
My mom hardly used to make aloo dum, it was aloo bhaja for school tifin or some special lunch. I first tasted the spicy aloo dum in kolkata when i used to visit there for summer vacation. In Bengal they make two types of dum aloo with onion, garlic and one without it.
I have tried both the version. Today i am going to blog about the onion garlic version.
Ingredients Required:
Procedure:
Step 1:
Clean the potatoes and then pressure cook for 3 whistles so that they come out soft in the center, let it cool. in a medium to low heat put a pan and add oil required to shallow fry the boiled potatoes with little salt sprinkled. Keep it aside
Step 2:
In a pan add 1 and 1/2 tbs of oil, let it heat at medium to low and then add the onion paste and little salt as it fastens the browning process and add ginger and garlic paste, mix it till the smell of garlic and ginger is gone, add the dry masalas (Coriander, Jeera, Kashmiri Chilli and Haldi powder). Add the tomato puree and stir it till it releases oil at the sides of the pan and add beaten curd and then garam masala. Then add the shallow fried potatoes. Take it out of heat for 1 min and mix as curd has a tendency to separate. Then put it in heat for low to medium for 2 to 3 mins and serve with poori or Luchi.
I have tried both the version. Today i am going to blog about the onion garlic version.
Ingredients Required:
- Small potatoes 250 gms
- Onion Paste - 2tbs
- Ginger & Garlic paste- 1 tsp each
- Tomato puree (2 medium dark red tomatoes)
- Coriander powder-1 and 1/2 tsp
- Jeera powder- 1 tsp
- Kashmiri Chilli powder- 1tsp
- Haldi -1/2 tsp (Optional)
- Garam masala -1/2 tsp
- Beaten Curd- 1/2 cup
- Salt as required
- Ghee to drizzle
- Vegetable oil for Stir fry potatoes and gravy
Procedure:
Step 1:
Clean the potatoes and then pressure cook for 3 whistles so that they come out soft in the center, let it cool. in a medium to low heat put a pan and add oil required to shallow fry the boiled potatoes with little salt sprinkled. Keep it aside
Step 2:
In a pan add 1 and 1/2 tbs of oil, let it heat at medium to low and then add the onion paste and little salt as it fastens the browning process and add ginger and garlic paste, mix it till the smell of garlic and ginger is gone, add the dry masalas (Coriander, Jeera, Kashmiri Chilli and Haldi powder). Add the tomato puree and stir it till it releases oil at the sides of the pan and add beaten curd and then garam masala. Then add the shallow fried potatoes. Take it out of heat for 1 min and mix as curd has a tendency to separate. Then put it in heat for low to medium for 2 to 3 mins and serve with poori or Luchi.
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