Dum Aloo, a delicious & creamy curd/yogurt based curry made with baby potatoes. Though i have heard about the curry, this was the first time that i had tried and tasted too. It was so delicious and paired well with chapathi. Since i like any curd based curies, there was no surprise that i liked it, but ST also liked it and asked me to make it again. I could never imagined that the curry would be so flavorful and tasty even without any onions and ginger garlic paste.
Usually i never click the photos when i'm making the dish for the first time. Also when i went through the recipes from sandhya's blog, i was bit skeptical how it would taste without onions and ginger garlic paste since till then i had never prepared any curries other than dal for chapathi/roti without those two ingredients. But fortunately i clicked the picture because it was sunny on that day and also i was in mood of taking pictures. Yay, glad that it was turned out so delicious on my first attempt itself.
Here in the recipe, i have used roma tomatoes, in India, i think bangalore tomatoes works well for this curry. If in case you're using country tomatoes, reduce the amount of tomatoes otherwise it would be very sour. Once i had the experience of making paneer butter masala with country tomatoes and it turned out like a paneer pickle with very sharp tart taste :-). Ok,Without further delay let's check out the recipe, but if you want to know what i have prepared for past 5 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi
Day 5 - Mysore Rasam
Procedure
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Usually i never click the photos when i'm making the dish for the first time. Also when i went through the recipes from sandhya's blog, i was bit skeptical how it would taste without onions and ginger garlic paste since till then i had never prepared any curries other than dal for chapathi/roti without those two ingredients. But fortunately i clicked the picture because it was sunny on that day and also i was in mood of taking pictures. Yay, glad that it was turned out so delicious on my first attempt itself.
Here in the recipe, i have used roma tomatoes, in India, i think bangalore tomatoes works well for this curry. If in case you're using country tomatoes, reduce the amount of tomatoes otherwise it would be very sour. Once i had the experience of making paneer butter masala with country tomatoes and it turned out like a paneer pickle with very sharp tart taste :-). Ok,Without further delay let's check out the recipe, but if you want to know what i have prepared for past 5 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi
Day 5 - Mysore Rasam
Dum Aloo
Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Baby Potatoes - 1 cup
Tomatoes - 2
Curd - 1/2 cup
Oil - 1 tbsp
Cumin seed - 1/2 tsp
Fennel seed - 1/2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1
Bay leaf - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Sugar - 1 tsp
Salt - to taste
Baby Potatoes - 1 cup
Tomatoes - 2
Curd - 1/2 cup
Oil - 1 tbsp
Cumin seed - 1/2 tsp
Fennel seed - 1/2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1
Bay leaf - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Sugar - 1 tsp
Salt - to taste
First take the potatoes and prick each potatoes with the fork on all sides.
Heat the water in a sauce pan,add the potatoes and 1/2 tsp of salt.
Let it comes to boil and then keep simmer until the potatoes became fork tender. Drain the potatoes and let it cool a bit.
Peel the skin of the potatoes and keep it ready. Heat the pan with oil, add the potatoes and roast till it slightly changes its color.
Remove it on the plate and in the same pan(if needed add extra a tsp of oil) add cinnamon, cloves, cardamon & bay leaf and let it fry in the oil until it became aromatic.Then add the fennel and cumin seed, fry it in the oil for 10 secs.
Then add the finely chopped tomatoes and the spices(turmeric, red chili & coriander powder) & salt.
Let it cook until it's mushy & then add the sugar and cook till the oil leaves the sides.
Take the curd in a bowl and whisk it until it's creamy.
Pour the curd into the tomato masala and mix it well. Add the fried potatoes too.
Finally add garam masala and cook till oil floats on the top. Switch off the flame and add the coriander leaves on the top.
Tasty Dum Aloo is ready. Serve it with roti or chapathi.
Notes:
Heat the water in a sauce pan,add the potatoes and 1/2 tsp of salt.Let it comes to boil and then keep simmer until the potatoes became fork tender. Drain the potatoes and let it cool a bit.Peel the skin of the potatoes and keep it ready. Heat the pan with oil, add the potatoes and roast till it slightly changes its color.Remove it on the plate and in the same pan(if needed add extra a tsp of oil) add cinnamon, cloves, cardamon & bay leaf and let it fry in the oil until it became aromatic.Then add the fennel and cumin seed, fry it in the oil for 10 secs.Then add the finely chopped tomatoes and the spices(turmeric, red chili & coriander powder) & salt.Let it cook until it's mushy & then add the sugar and cook till the oil leaves the sides.Take the curd in a bowl and whisk it until it's creamy.Pour the curd into the tomato masala and mix it well. Add the fried potatoes too.Finally add garam masala and cook till oil floats on the top. Switch off the flame and add the coriander leaves on the top.Tasty Dum Aloo is ready. Serve it with roti or chapathi.Notes:
- Instead of shallow fry the potatoes, you can deep fry them also.
- I have used fresh curd here.
- Don't over cook the potatoes.Otherwise it will be mushy in the curry.
- Prick the potatoes with the fork helps to absorb the salt by the potatoes.
