Dum Aloo ( Fried Potatoes tossed in spicy tomato gravy)

Dum Aloo is a potato-based dish popular in Indian subcontinents. This recipe comes from the valley of Kashmir, of India region. This recipe comes from the Kashmir Pundit community. However, now it is prepared by everyone. Every state has its own version of making this recipe. So being a Bengali, my recipe is inspired by West Bengal, India. In West Bengal, it is called as Aloor Dom and it is generally eaten with luchi (deep-fried flatbread).

Traditionally, baby potatoes are deeply fried and then tossed in spicy tomato gravy. But today I have used regular big potatoes, diced them into big pieces, shallow fried it then tossed it in tomato gravy. There is a crunch in the recipe which you will get from crushed peanut. Spicy, little tangy and little sweet, this dish is a melange of several tastes. There are many ways of making it but this recipe is my take on it.

So here is the recipe.

Preparation Time:- 10 minutes Standing Time:- 5 minutes Cooking Time:- 35 minutes  Total time:- 50 minutes

Number Of Servings:- 2 -3 persons

1 cup = 250 ml
½ cup = 125 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

1) Potatoes:- 4 large (cut into big chunks, It tastes best when cooked with baby potatoes)
2) Ginger Paste:- 1 teaspoon
3) Roasted deskinned Peanuts:- 12 -15
4) Tomato Puree:- ¼ cup
5) Green Chili:- 2 -3 Nos.
6) Bay leaves:- 2 small or 1 big
7) Cloves:- 4 - 5 Nos.
8) Green Cardamom:- 4 - 5 Nos.
9) Cinnamon Stick:- 1-inch piece
10) Cumin Seeds:- ½ teaspoon
11) Tumeric Powder:- ¼ + ½ teaspoon 
12) Cumin Powder:- ½ teaspoon
13) Kashmiri Red Chili Powder:- 1 teaspoon (non-spicy)
14) Hot Chili:- ½ teaspoon
15) Garam Masala:- ½ + ¼ teaspoon
16) Asafoetida:- less than ¼ teaspoon
17) Salt:- ½ + ¼ teaspoon or to taste
18) Sugar:- ½ teaspoon
19) Oil:- 2 + 1 tablespoon
20) Ghee ( Clarified Butter):- 1 teaspoon
21) Water:- 1½ cups + for boiling

1.  Wash, peel and cut the potatoes into big cubes. Fill 5 - 6 cups of water into a pot. Add ¼ teaspoon of turmeric and ½ teaspoon of salt and diced potatoes to it. Boil the potatoes for around 18 - 20 minutes. The potatoes should be cooked fully but not mushy. Drain the water a keep it aside.

2. Heat 2 tablespoons of oil in a non-stick pan. Once hot add the boiled potatoes and fry till golden brown over medium flame. Take it out and keep aside.


3. In the same pan add 1 tablespoon of oil more and add cumin seeds, asafoetida, bay leaves, green cardamom, cinnamon stick, cloves, peanut (optional) and ginger paste to it. Saute for 1 minute.

4) Add tomato puree,  ½ teaspoon turmeric powder, cumin powder, Kashmiri chili powder, hot chili powder, a ¼ teaspoon or per taste salt and ½ cup of water to the pan. Cook for 3 - 4 minutes or till the oil starts separating from the tomato gravy.

5) Add the fried potatoes, sugar, a ½ teaspoon garam masala, green chilies and 1 cup of water to the pan. Toss well. Cover and cook for 6 - 7 minutes over medium flame.

6) Open the lid and check for seasoning. It should be a melange of sour, sweet and salty.  (Adjust the sugar and salt according to your taste). And the water should be dried out. Add ¼teaspoon garam masala again and 1 teaspoon of ghee to the pan. Mix well, cover and switch off the flame and let it rest for 5 minutes.

7) Take it out in a dish, garnish it with peanuts and serve hot. Your mouthwatering Dum Aloo (Fried Potatoes tossed in spicy tomato gravy) is ready.

* You can make it with baby potatoes also, it tastes better. Today I was running short of baby potatoes so gone with the regular ones.

* You can use chopped tomatoes instead of tomato puree. In that case, you have to use 2 medium sized tomatoes.

 People living outside India, and not aware of all the Indian spices, you will mostly get all the spices in the Indian stores near your place. 

Serving Tip:- Seve Dum Aaloo with roti, paratha or puri( deep-fried flatbread).

Do try my recipe and leave for comments below. Till then Happy Cook.!

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