Aloo dum is a popular North Indian dish. It's essentially potatoes in a rich and flavorful tomato sauce. The dish is an ideal accompaniment to Indian breads such as naan or paratha, or can be served with rice.
Recipe for aloo duma leads portal Potatoes News
Ingredients:
For potato filling:
- 4-5 medium-sized potatoes, peeled and boiled,
- 2 tablespoons of vegetable oil,
- 1 teaspoon cumin seeds,
- 1/2 teaspoon asafoetida (hing),
- 1 teaspoon turmeric
- 1 teaspoon red chili pepper (adjust to taste)
- 1 teaspoon coriander powder,
- 1 teaspoon cumin powder,
- 1/2 teaspoon garam masala,
- salt to taste,
- 2 tablespoons chopped fresh coriander leaves.
For the tomato sauce:
- 2 tablespoons of vegetable oil,
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- a small piece of ginger (2-2,5 cm), chopped,
- 2 large tomatoes, pureed
- 1/2 cup yogurt, beaten
- 1 teaspoon turmeric
- 1 teaspoon red chili pepper (adjust to taste)
- 1 teaspoon cumin powder,
- 1 teaspoon coriander powder,
- 1/2 teaspoon garam masala,
- salt to taste,
- 1 glass of water,
- fresh cilantro leaves for garnish.
Instructions for use
Let's start by preparing the potato filling. Cut the boiled and peeled potatoes into small cubes. In a large saucepan, heat 2 tablespoons oil over medium heat. Add cumin seeds and asafoetida (hing) and let them sizzle for a few seconds. Add the potato cubes and stir-fry for about 5 minutes until they are golden brown. Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala and salt. Mix well and cook for another 2-3 minutes. Sprinkle chopped fresh coriander leaves over the potatoes, stir and set aside.
Now let's prepare the tomato sauce. In a separate pan, heat 2 tablespoons oil over medium heat. Add finely chopped onion and fry until it becomes translucent. Add minced garlic and ginger and sauté for another 2 minutes until the raw aroma subsides. Pour in the tomato puree and cook for 5-7 minutes until the oil begins to separate from the tomatoes. Add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala and salt. Mix well and cook for a few more minutes. Reduce heat to low and add whipped yogurt to tomato mixture. Stir constantly to prevent curdling. Gradually add water, stirring to achieve desired sauce consistency. Once the gravy thickens, add the prepared potato filling to the tomato gravy. Stir gently to coat the potatoes with the sauce.
Cover the pan and let the alu dum simmer on low heat for 10-15 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking. Garnish with fresh coriander leaves and serve hot with naan, paratha or rice.
Enjoy homemade aloo dum, a flavorful and comforting Indian dish!