Blogging Marathon #123 Week 3, Day 3
Theme : One ingredient, three dishes
I was planning on making masala potatoes on stovetop but changed my mind to making dum aloo. I was browsing through Pavani’s cookbook and the recipe for dum aloo was very different from usual with coconut in it. I loved the idea and tried the recipe immediately. I substituted ground spices instead of the real ones for most part. I haven’t done grocery shopping and I was low on many of the spices :D.
Dum aloo usually has potatoes deep or shallow fried. I didn’t have time to do that so I skipped that part and used plain cooked potatoes. The curry was delicious despite that. I served this with basmati rice cooked with a little salt and a spoon of butter. The recipe served three of us for lunch.
Read on for the recipe.
- 10-12 baby potatoes
- 1/2 teaspoon chili powder or per taste
- 1 tablespoon coriander powder
- 1/2 teaspoon cumin seeds
- 2 teaspoons poppy seeds/almonds/walnuts
- 2 cloves
- 1” piece cinnamon
- 2 tablespoons dried coconut flakes
- 4 peppercorns
- 1 big onion, sliced
- 2 cloves of garlic
- 1” piece ginger
- 2 medium tomatoes, pureed
- 1-2 tablespoons butter/ghee/oil
- 1/2 cup water
- 1/4 cup milk
- Salt to taste
- Wash and cook the baby potatoes. I used Steam function in Instant Pot with the nozzle in Sealing position. Let the pressure release naturally. Once the potatoes are cool enough to touch, peel the skin, prick with a fork all over and set aside. You can shallow or deep fry it at this point, but I decided to skip this step.
- In a microwave safe bowl, add the onions with a tablespoon or so of water and let it cook for about 2 minutes or until the onions are cooked. I usually cover the bowl with a ceramic plate whenever I microwave onions. Once it’s cooled down, grind into a fine paste along with garlic and ginger. Transfer the paste back to the same bowl it was cooked and set aside.
- In the same blender jar, make a paste of chili powder, coriander powder, cumin seeds, poppy seeds(or nuts), cloves, cinnamon, peppercorns and coconut. Add a little water to make a dry smooth paste. Transfer this paste to a bowl and set aside.
- Puree the two tomatoes and set aside.
- Heat butter, ghee or oil in a pan and add the onion-ginger -garlic paste. Let it cook for a couple of minutes and then add the ground spices and coconut paste. Mix and let it cook for a couple more minutes. Now add the tomato purée and salt as needed. Let everything cook for 3-5 minutes. Add water in 1/4 cupfuls if the masalas stick to the bottom of the pan.
- Now add the peeled potatoes and add the milk. Add a little more water if needed to adjust the consistency to your preference. Taste test and adjust seasonings if needed. Serve with basmati rice or roti.
6 thoughts on “Dum Aloo”
I tried Pavani’s dum aloo from her cookbook. It came out really good. How long did you steam the potatoes in Instant Pot? I followed her instructions on stovetop, when I made it.
Dum aloo with coconut looks so different from the way I make it. I am going to try this way next time.
The curry base sounds like south Indian korma. I am sure this version dum aloo tastes good and pairs well with Indian breads.
This delicious curry is perfect for pulao or rotis. This is similar to kurma recipes and absolutely love this version of dum aloo.
Dum Aaloo has umpteen versions , and this with coconut and nuts sounds rather different. Will try this recipe the next time I make Dum Aaloo.