Easy Aloo Dum Recipes

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EASY ALOO DUM



Easy Aloo Dum image

A friend shared this recipe with me, and it's really great. Easy to do and the best part- no onions to chop or become teary-eyed over. Nice change from the norm. Serve as a main dish with rotis or rice for 2, or for 4 as a side to your Indian meal. Enjoy!

Provided by MrsMM

Categories     Curries

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 13

10 -12 small potatoes
2 tomatoes
2 garlic cloves
1/2 teaspoon ginger
2 dried red chilies
1 1/2 teaspoons cumin powder
1 tablespoon garam masala
2 cloves
2 cardamoms
1/2 teaspoon fennel seed
1/2 cup plain yogurt
2 tablespoons canola oil
salt

Steps:

  • Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
  • While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
  • Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
  • While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
  • In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
  • Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
  • Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
  • Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
  • Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
  • Garnish with cilantro if you like, and serve!

ALOO DUM



Aloo Dum image

Make and share this Aloo Dum recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 15 Mins

Time 4m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 kg potato (small and round)
oil (for frying)
salt
125 g onion paste
30 g ginger paste
50 g curds
1 1/2 teaspoons red chili powder
6 cloves
2 cinnamon sticks
5 cardamom
1 teaspoon cumin seed
1 1/2 teaspoons turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon sugar
1 lemon, juice of
5 green chilies
25 g fresh coriander leaves

Steps:

  • Peel the small and round potatoes and keep in salty water for 1/2 hour.
  • Fry in oil till golden brown and firm.
  • Keep aside.
  • Take oil in a handi and crackle the cloves, cinnamon and cardamom.
  • Add the onion paste.
  • Stir for about 5-6 minutes till oil comes to the sides.
  • Add the ginger paste and stir for another 2 minutes.
  • Add red chilli powder and turmeric powder.
  • Bhunno (simmer).
  • Broil cummin seeds in a dry pan and grind them to a powder.
  • Add sugar and broiled cummin powder and stir for 2 minutes.
  • Beat the curd and add to the handi.
  • Lower the temperature and immerse the fried potatoes for simmering.
  • Cook till potatoes are tender by covering the top of the handi.
  • Do not let the steam escape.
  • Add garam masala powder and close the lid.
  • Take off the fire.
  • Serve hot garnished with slit green chillies and chopped coriander leaves.

Nutrition Facts : Calories 101.3, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.2, Sodium 51.4, Carbohydrate 21.3, Fiber 3, Sugar 3.3, Protein 3.9

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