Dhum Aloo Recipe
An Outlook On Dhum Aloo Recipe
Savor the Sensation of exotic Dhum Aloo from the North Indian Cuisine which is made with tantalizing crispy baby potatoes doused in spicy aromatic Indian masala.
Dhum Aloo is an authentic dish from the North India and it is a delicious curry made with baby potatoes. This scrumptious fried baby potatoes are spruced up with an assortment of Indian spices which make it amazing and aromatic. It is one of the best dishes that North Indian Cuisine has to offer.
Basically Dhum Aloo is a dish from the Kashmiri cuisine and from there it slowly spread to other parts of the country and now it has crossed the national borders. Potato is always cherished worldwide for its versatility and has been considered as a comfort food globally. Each and every Cuisine has its own collection of exotic dishes made of potatoes and baby potatoes as well. If we take a sneak peak into the long culinary journey of India, Potato has come a long way in the Indian cuisine. It has traversed three centuries of culinary consumption and now it has become the pantry staple in every Indian household. And India is one of the top five producers of potato around the world.
Of all the potato based dishes, this mini wonder Dhum Aloo is always an attraction by itself. It is usually paired with any type of rotis like fulka, naan, paratha, kulcha and makki roti. Each state has its own version of Dhum Aloo and each one just surprises you with its flavor and content. In some regions the baby potatoes are deep fried and in some other places shallow fry is opted. Yet other cuisines just deep fry it with its skin on, that gives a crispy layer which makes it all the more delicious and quite interestingly unpeeled baby potatoes are considered to be healthier.
Par boiling gives the best result regarding baby potatoes and that is what is done in this recipe. It helps in retaining the flavors and moisture and tastes extraordinary when it is deep fired and finally blended with the aromatic Indian masala.
Here is the method of preparing authentic Dhum Aloo in its native style.
ingredients Requied To Make Dhum Aloo Recipe
How To Make Dhum Aloo Recipe
To make dhum aloo recipe, wash and peel off the skin from the baby potatoes and parboil them with a little amount of salt in it.
When it cools down, pierce each potato gently with a fork on all sides and keep aside.
Soak five to six Kashmiri red chilies in hot water for ten minutes.
When it cools down, strain the water and transfer the soaked chilies to a mixer jar and make a fine paste out of it and keep it aside.
Heat a pan and tip in half a teaspoon of jeera seeds and peppercorns each and stir in.
Add in a teaspoon of coriander seeds, two cloves, an inch of cinnamon and a bay leaf to it.
When it turns aromatic turn off the stove and when it cools down transfer it to a blender and make a coarse dry powder out of it.
Heat a pan and tip in a little oil and thrown in three chopped onions into it.
When it becomes translucent, add three chopped tomatoes with a nice stir.
When it softens, tip in ten cashew nuts to it and stir in.
After a while, turn off the stove and when it cools down make a smooth paste out of it using a blender.
Heat a pan and pour some cooking oil and when it is heated, just drop the parboiled potatoes one by one and deep fry them.
When they turn golden brown, take them out and place them over a plate covered with a paper towel.
Heat the saucepan again, and add three tablespoons of cooking oil and one tablespoon of ghee to it.
When it is heated, tip in a cardamom and add in the onion tomato paste to it and let it cook for a minute or two.
After a while, tip in the dry masala powder prepared earlier and stir in.
When the turn aromatic, blend in the red chili paste to it with a good stir.
Finally, tip in the fried baby tomatoes one by one into the pan and sprinkle the required salt.
Add half a teaspoon of Haldi/Turmeric to it and splash in a little water while stirring well.
Pop the lid on and let it cook for about ten minutes approximately.
After ten to twelve minutes, you will smell the aromas wafting out from the pan.
Now open the lid and you will see the oil oozing out at the sides and the gravy getting thickened.
At last, add two tablespoons of curd and mix well and let it cook for two more minutes.
Garnish with some fresh coriander leaves and turn off the stove and now the lip-smacking Dhum Aloo is ready.
Serve it hot with any type of roti like fulkha, naan, chapathi,tandoori roti or rice.
Useful Clarifications To Make Dhum Aloo Recipe :
- Use only a little water to boil the potatoes so as to retain its taste and flavour to the fullest.
- Similarly, do not over boil the potatoes because you are going to deep fry them.
- Use Kashmiri red chilies to make the paste to add deep red color to the gravy.
- After adding the fried potatoes, cook the gravy in low flame with the lid on to enable the gravy to seep inside the potatoes and this stage is called as dum cooking which is the crucial step in the making of Dhum Aloo.
- You can use groundnut oil, sesame oil or mustard oil to make dhum Aloo.
Ingredients
Directions
To make dhum aloo recipe, wash and peel off the skin from the baby potatoes and parboil them with a little amount of salt in it.
When it cools down, pierce each potato gently with a fork on all sides and keep aside.
Soak five to six Kashmiri red chilies in hot water for ten minutes.
When it cools down, strain the water and transfer the soaked chilies to a mixer jar and make a fine paste out of it and keep it aside.
Heat a pan and tip in half a teaspoon of jeera seeds and peppercorns each and stir in.
Add in a teaspoon of coriander seeds, two cloves, an inch of cinnamon and a bay leaf to it.
When it turns aromatic turn off the stove and when it cools down transfer it to a blender and make a coarse dry powder out of it.
Heat a pan and tip in a little oil and thrown in three chopped onions into it.
When it becomes translucent, add three chopped tomatoes with a nice stir.
When it softens, tip in ten cashew nuts to it and stir in.
After a while, turn off the stove and when it cools down make a smooth paste out of it using a blender.
Heat a pan and pour some cooking oil and when it is heated, just drop the parboiled potatoes one by one and deep fry them.
When they turn golden brown, take them out and place them over a plate covered with a paper towel.
Heat the saucepan again, and add three tablespoons of cooking oil and one tablespoon of ghee to it.
When it is heated, tip in a cardamom and add in the onion tomato paste to it and let it cook for a minute or two.
After a while, tip in the dry masala powder prepared earlier and stir in.
When the turn aromatic, blend in the red chili paste to it with a good stir.
Finally, tip in the fried baby tomatoes one by one into the pan and sprinkle the required salt.
Add half a teaspoon of Haldi/Turmeric to it and splash in a little water while stirring well.
Pop the lid on and let it cook for about ten minutes approximately.
After ten to twelve minutes, you will smell the aromas wafting out from the pan.
Now open the lid and you will see the oil oozing out at the sides and the gravy getting thickened.
At last, add two tablespoons of curd and mix well and let it cook for two more minutes.
Garnish with some fresh coriander leaves and turn off the stove and now the lip-smacking Dhum Aloo is ready.
Serve it hot with any type of roti like fulkha, naan, chapathi,tandoori roti or rice.
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