Dilli wale Dum Aloo | Tangy and Rich Potatoes | No onion no garlic
Dilli wale Dum Aloo | Tangy and Rich Potatoes | No onion no garlic
Hello everyone,
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Dum Aloo is a delicious recipe of baby potatoes cooked in a gravy or sauce. Talking of Dum Aloo…There are some hundreds of ways to prepare it. Kahmiri Dum Aloo is prepared with baby potatoes which are simmered (dum cooked) in a spicy curd (yogurt) based gravy or sauce. The Banarasi Dum Aloo is a dish of stuffed potatoes in a rich gravy of tomatoes, cashews and a melange of spices, that’s garnished with fresh cream and coriander. In West Bengal the Dum Aloo has a slight & subtle sweet taste and is served with Luchi / Radhaballavi.
Today’s recipe from New Delhi is a mish mash of all. It is moderately spicy due to the various masalas being used and also has a rich and sweet taste to it because of the cashews. So let's get into making this No onion and garlic Baby potatoes recipes.
Start off by making a puree which will be the base of this dish. In a blending jar, put 3 inches of peeled ginger , 2 large diced tomatoes and soaked green chillies and soaked cashews. These cashews and green chillies were soaked in warm water for ½ n hr before making the puree. Blend everything into a smooth paste.
In a bowl, prepare a spice mix using ½ tsp turmeric or haldi powder, 1 n ½ tsp kashmiri red chilli powder, 1 n ½ tsp coriander powder or dhania powder, ½ tsp amchur or dry mango powder, 1 tsp cumin powder or jeera powder, ½ tsp black salt and 2 tbsp of Tomato ketchup. This ketchup is without onions and garlic. Mix everyth ing into a lump free paste using 1/4th cup water.
In a non stick kadai heat up 1 tbsp of desi ghee. Now gently put 350 gms of boiled and peeled baby potatoes into it. You could also use regular potatoes. Just pressure cook them with enough water and salt for upto 5 whistles, peel them and cut them into medium sized cubes. Saute the potatoes on medium high flame and then add ¼ tsp salt and a pinch of turmeric. MIx gently and keep sauteing for 5-7 mins or until the potatoes turn slightly golden. Once done take out the potatoes.
In the same kadhai, heat 1tbsp of refined oil or desi ghee. Put 1 tsp of sugar and let it caramelize. Then add 1 dry red chilli, 1 sp whole cumin or jeera, 2 bay leaves and a small stick of cinnamon. Once the whole spices start to crackle, lower the heat and pour in all the tomato and cashew puree that we had prepared earlier. Saute for 2 mins. Then use a cup of water to clean any remaining puree in the blender and add it to the kadhai. Continue cooking on medium flame for upto 7 mins.
Then add the spice mix along with 1/4th cup water and mix well. Cook this gravy for 10 mins on medium flame. Keep stirring in small intervals. Once the raw smell of the masalas goes away and you can see oil floating on the sides or surface of the gravy, then add in the sauteed baby potatoes. Mix gently otherwise the potatoes might break. Add ½ cup of water and mix well. Now let the potatoes cook on a medium low flame for at least 15mins. By then the potatoes will absorb all the flavours of the gravy and our Dum aloo will be ready. Finally just before serving, mix in 1tbsp of kasoori methi or dry fenugreek leaves. The thickness of the gravy is completely up to your likeness. We kept it semi dry.
Our Dilli wale Dum Aloo is ready to be served alongside hot parathas or puris.
Enjoy
Buhbye.