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.
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.