Shahi Dum Aloo

“From Our Pot to Your Plate: Experience the Rich, Creamy Bliss of Dum Aloo!”

Shahi Dum Aloo Recipe

Introduction

Dum Aloo is a classic Indian dish that brings together tender, baby potatoes and a rich, creamy gravy infused with aromatic spices. Originating from the royal kitchens of North India, this dish has become a favorite across the country, loved for its flavorful, melt-in-the-mouth experience. The term “Dum” refers to the slow-cooking method, which allows the spices to deeply permeate the potatoes, creating a dish that's both indulgent and satisfying. Serve it with naan, roti, or steamed rice for a delightful meal that’s sure to impress.

Ingredients:

For the Potatoes:

- 500 grams baby potatoes

- 2 tablespoons oil

- 1/2 teaspoon turmeric powder

- Salt to taste

For the Gravy:

- 3 large tomatoes, pureed

- 2 large onions, finely chopped

- 2-3 cloves of garlic

- 1-inch piece of ginger, minced

- 2 green chilies, slit

- 1/2 cup yogurt, whisked

- 1/4 cup fresh cream

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 2 tablespoons cashew paste (soak 10-12 cashews in warm water and blend to a paste)

- 3 tablespoons oil or ghee

- Fresh coriander leaves for garnishing

- Salt to taste

Instructions:

1. Preparing the Potatoes:

- Wash and boil the baby potatoes until they are tender but firm. Once cooled, peel and prick them with a fork.

- Heat oil in a pan and fry the potatoes until golden brown. Set aside.

2. Cooking the Gravy:

- Heat oil or ghee in a pan. Add cumin seeds and mustard seeds, and let them splutter.

- Add finely chopped onions and sauté until golden brown.

- Add minced garlic and ginger. Cook until the raw smell disappears.

- Add the tomato puree and cook until the oil separates from the tomato mixture.

- Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes.

- Stir in the cashew paste and cook for another 2-3 minutes.

- Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling.

- Add the fresh cream and mix well. Simmer the gravy for a few minutes until it thickens.

- Add garam masala and green chilies. Mix well.

3. Adding Potatoes:

- Gently add the fried baby potatoes to the gravy. Mix well to coat the potatoes with the gravy.

- Cover the pan and let it cook on low heat (dum cooking method) for about 10-15 minutes, allowing the potatoes to absorb the flavors.

4. Serving:

- Once done, remove from heat. Garnish with fresh coriander leaves.

- Serve Dum Aloo hot with naan, roti, or steamed rice.

Tips:

- Use baby potatoes for an authentic texture and taste.

- Adjust the level of spices according to your preference.

- Slow-cook the dish to allow the flavors to meld beautifully.

Enjoy the rich and creamy delight of Dum Aloo, and let it bring a touch of royal flavor to your dining table! 😊

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