Dum aloo is a Kashmiri dish which is mostly cooked in every household and it pairs best with some roti or naan. Sometimes I get confused what to cook curry for rotis because gravy based curries taste awesome with naan and rotis and this Kashmiri style aloo dum comes to rescue. This can be made in two versions like frying potatoes or be boiling method. Mostly for this curry baby potato will be used to make and rich onion tomato paste will give a rich flavour and taste.
Baby potatoes: 500 gms
large onions : 3
finely chopped ginger : 1 tbsp
finely chopped garlic : 1 tbsp
tomatoes : 3 large finely pureed
coriander powder : 1 tbsp
red chilli powder : 1 tbsp
butter: 2 tbsp
kasuri methi: few
salt as per needed
- Boil baby potatoes for just two minutes and make sure they should be half boiled , take out the potato peel and prick holes using fork.
- Take a wok and add butter when it gets melted add blended onion paste and chopped ginger and garlic and saute well .
- Add tomato puree and stir well untill raw smell disappear from the tomatoes add kasuri methi and salt and mix well.
- Add red chilli powder and coriander powder and curd and mix well.
5.Add potatoes and cook for few minutes with continuous stirring add water and mix well and let it cook for five minutes untill the curry comes to close and makes a thick gravy. Serve this curry hot with naan or rotis.
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