Dum Aloo

Kashmiris are known to have spicy foods since they live in a cold region. One of their favourite dishes is Dum Aloo which can be easily had with wheat chapattis, parantha or naan.

Components required for making Dum Aloo:

  • Small or medium potatoes – 10 nos.

  • 3 tablespoon of mustard oil – it tastes great in mustard oil

  • Take 2 table spoon of tomato puree

  • Salt as per taste

  • Half a teaspoon full of sugar

  • Onion 1 – sliced

  • Garlic cloves – 2 nos.

  • Cashewnuts – 6 nos.

  • Turmeric powder – half teaspoon

  • Chilli powder – half teaspoon

  • Garam Masala – half teaspoon

 Method of preparation

  • Heat the oil in a pan with heavy pan

  • Once the oil is heated you need to fry the onions till they are golden brown. Fry them and keep them aside.

  • Next fry the small baby potatoes golden brown.

  • Next step is to grind the fried onions along with the garlic into a fine paste.

  • Now add this paste to the heated oil.

  • Add all the masala – chilli powder, turmeric powder, salt, pinch of sugar and garam masala to the oil.

  • Sauté the masalas for a minute on low flame until the oil leaves the gravy

  • Next is to add the tomato puree to the masala gravy.

  • Next comes the baby potatoes. Put them into this gravy and add enough water

  • Cover the potatoes so that it is cooked for sometime

  • Finally add the cashewnut paste to the mixture and simmer for some time.

  • Serve the Dum Aloo hot.