Saucy, spicy Dum aloo recipes from my kitchen. This amazing recipe is made with potatoes and loaded with veggie gravy. It's so easy to make this delicious recipe at home. You don't need to make something like restaurant-style you can make it in your style also and still you enjoy it and would like to make it again and again.
In my home always my husband makes this Dum Aloo. And I rarely get a chance to make Dum aloo. But when I make they found something special in this recipe so I thought let's share it with you all.
Most people think some recipe without onion garlic is not so good to have but trust me here for a minute this is so amazing without onion garlic also. But that doesn't mean that you can't add onion and garlic to this recipe off course you can go ahead and try to make this recipe your way also.
In my home, my son doesn't like dry potato curry but he always enjoys all potato curry in gravy form so I Always try to find a way to feed him potatoes somehow.
This recipe is a little spicy in comparison to other curries. Generally in this recipe, they prefer to make fresh ground masala but nowadays we can easily find ground masala in the market. So I used here ready-made masala in this recipe.
Dum aloo means potatoes cooked in a Dum / Closed or sealed pot. But nowadays we all work so when we get time we always can cook that way but I did not use that method in my recipe.
I used the normal method here. Normally we fry potatoes before we put them in gravy but I just did 2 whistles before frying them so that's how it won't take long to cook also. And I always used curd in this recipe to get a very rich taste and flavor.
To make the Dum aloo recipe I used whole baby potatoes. If you want to do half that is also fine. So today finally happy to share with you all my unique Dum aloo recipe.
So let's start
How to make Dum aloo.
The ingredient you will need:
Baby potatoes
Zucchini
Tomatoes
Bell peppers
Bay leaf
Whole Jira
Dried whole red chili
Ginger paste
Salt
Red chili powder
Kashmiri red chili powder
Turmeric
Dhana jeera powder
Pav bhaji masala
Garam Masala
Kasturi methi
Curd
Oil
Method.
Take a baby potato. And boiled it or whistle it before you fry them. Just make sure it's not getting overcooked. Or if you are not sure how to do this step just skip it. And directly fry them.
After the potatoes are boiled remove the skin from them and fry them until it's crispy and brown from the outside.
Now heat oil in a pot. Once it's hot add whole Jira, bay leaf, and whole dry red chilies. saute them for a few seconds. Add ginger paste also and saute again for seconds.
Now add finely chopped zucchini ( this is my secret in the Dum aloo recipe). And saute again for 2 minutes.
Now add finely chopped bell peppers if you don't have so you can only use green paper also. And saute again until it's soft.
Now at this stage add finely chopped tomatoes. Remember we not making tomato gravy here we adding here chopped tomatoes.
And saute again until tomatoes are softened.
When the tomatoes are softened add all masala. Add red chili powder. turmeric, Dhana Jira powder, Pav bhaji masala, Garam masala, salt and I add here some Kashmir red chili powder also just for some color preference. Roasted all masala with veggies And let it saute for 2 minutes more. Stir continuously otherwise, it will burn it. And cook till the fat is released.
Now add water here. And bring it to a boil and at this stage adds potatoes also. Before you cover it with a lid taste salt and add if you like to add.
Now cover it with a lid and And let it cook all veggies, and masala with potatoes so all flavors come together. Cook it on slow heat.
Let it cook for 5 to 6 minutes more. Until the gravy thickens.
And lastly, add curd to it and mix everything nicely, and let it cook for another 2 minutes.
Add Kasturi methi last and mixed again nicely. cover it for 1 minute more.
Taste it before you serve.
Garnish with freshly chopped coriander and some chopped green chili ( optional).
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