Category: Main Course, Vegetarian Recipes
Cuisine: Indian, North Indian, Punjabi
Yields:
4 Servings
Prep Time: 20 Mins
“Dum Aloo” is a popular potato dish from Kashmir. . It is made using a slow-cook method called “dum” or “dumpukht” which is similar to the modern day crock pot or slow cooker recipes. The Mughals brought this technique to India around the sixteenth century. Dum biryani is another dish made using this method. The food is first half cooked, then placed in a “handi” (a round spherical clay pot) along with all the spices and the handi is then sealed with a paste made out of flour and water so that no steam escapes out of the pot and the dish is cooked in its own juices. Amazing!
Ingredients
Instructions
- Parboil the potatoes in water for a few minutes. Cool and peel the potatoes. Using a small knife or fork make pricks on all the potatoes.
- Slice onions.
- In a large frying pan heat oil and then add sliced onions. When the onions turn evenly brown, take them out into a blender. Add all the spices, chopped tomatoes and yogurt into the blender and puree the spice mix.
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In the same pan, heat some ghee and fry the potatoes.
- When the potatoes are browned, take them out with a slotted spoon and keep aside.
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Pour the yogurt spice gravy into the same pan (along with raisins if using) and let it simmer on medium flame for about 10 minutes.
- Then add in the fried potatoes, a little sprinkle of kasuri methi (dried fenugreek leaves) and cover the pan. Cook till the potatoes are fully cooked about 20 minutes or so. Garnish with fresh cream and cilantro leaves. Best served with naan bread.
Notes
This dish can also be made in the crock pot or slow cooker.