Dum Aloo Recipe || Aloor Dum Recipe || Iskcon Prasad || Krishna's Cuisine #dumaloo

baby potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add a nutritious twist while regular potatoes are more economical.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: buttermilk

Coconut yogurt is dairy-free while buttermilk is often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can reduce costs.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide similar heat while red pepper flakes are often more accessible.

Take 500 grams of baby potatoes. If you do not have baby potatoes, cut regular potatoes in half.

Wash and transfer the potatoes into a cooker. Add 1/2 teaspoon of salt and 2 cups of water.

Cover the lid and cook for two whistles on medium flame.

After half an hour, check the potatoes; they should be boiled well. Cool them and peel all the potatoes.

Pick the potatoes from all sides using a fork or knife to ensure the flavors of the gravy reach inside.

Heat oil in a pan and add the peeled potatoes. Fry the potatoes on high flame until they turn golden color, about 6-7 minutes.

Take a mixie jar and add 3 chopped tomatoes, 1 green chili, and 1/2 inch of ginger. Grind into a smooth paste and set aside.

In a bowl, take 1 cup of curd and add 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, 1 teaspoon of roasted cumin powder, and 1/2 teaspoon of turmeric powder. Combine well to achieve a thick and creamy consistency.

Heat 3 tablespoons of oil in a kadai. Add 1 teaspoon of cumin seeds, 2 bay leaves, and 1/4 teaspoon of asafoetida. Let it flutter, then add the tomato paste and salt to taste. Cook for 2 minutes on low flame.

Add the curd mixture to the kadai, keeping the flame low and stirring constantly to prevent curdling. Cook for another 2 minutes on low flame until the oil releases.

Add the fried potatoes to the mixture and combine well on low flame. Then add 1 cup of water and mix.

Add 1 teaspoon of fennel seed powder for unique flavor. Cover the lid and cook for 5-6 minutes on low flame.

After 5-6 minutes, stir once. Then add 1 teaspoon of sugar, 1 teaspoon of garam masala, and 1 tablespoon of kasuri methi. Combine well and cook for 2 minutes on low flame.

Check the consistency; adjust with more water if desired. Garnish with chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens