Dum Aloo (Dhaba style dum aloo)

Dum Aloo (Dhaba style dum aloo)

Dum aloo is a rich and creamy potato based curry from the popular Punjabi cuisine.The recipe is prepared with Onion and tomato based sauce with deep fried baby potatoes.Dum aloo is a yummy curry with thick gravy and is an excellent accomplishment with any Indian  breads such as poori, chapati, phulka,dosa.It can also be served as a side dish with rice and dal.

Kids love eating potatoes and consume it anyway it is prepared.

It is the cooking style of deep frying that makes it unhealthy and the potato is surely not be blamed.The Dum method of cooking is a slow cooking method which basically involves covering the cooking vessel with the dough so that the food can get slowly cooked in its own steam and the aroma and the flavors of the herbs and the spices do not escape.

COOKING DURATION

If u have already chopped the vegetables it hardly takes 30 minutes and including the chopping time , it can be cooked between 30 to 40 minutes.

REGION FAMOUS

Dum aloo is famous in southern and northern states.But cooking style is different.there are so much lovers of dum aloo in india also

SERVED WITH

Usually it can be served with indian breads such as roti,chanti,poori, phulka, dosa. It can als be served as a side dish with rice and dal.

ALTERNATIVE NAMES

Dum aloo,Aloo dum  and it can be cooked in different region styles like Kashmiri dum aloo, Punjabi dum aloo, Bengali dum aloo, Nepali dum aloo,and so on.Not only these there are many styles are present.

OCCASION

Breakfast , lunch and dinner in small events and usually one of the many items.

WHEN TO EAT

Usually immediate serving will be tasty and most preferred to have with in 20 to 30 minutes of preparation.

RECIPE OF LIFE

3-5 hours

If the recipe is not in a cold storage may get spoil immediately based on the climate and preparation.

AGE GROUPS TO HAVE

All age groups like this and it is everyone's favourite dish, even the kids of age more than 3 years can have it.

CALORIES

For 1 serving 164 calories are there.For carbohydrates-34g,for protein-5g,and remaining calories comes from fat -4g.

Sodium-374 mg, potassium- 755 mg.

INGREDIENTS NEEDED FOR DUM ALOO

(COOKING FOR 2 PEOPLE)

1. 10 baby potatoes
2. 1 large onion
3. 1 large tomato
4. 2 to 3 garlic
5. ½ inch ginger
6. 2 spoons cashews soaked in water for 30 minutes
7. 1 inch cinnamon stick
8. 1 black cardamom
9. 1 teaspoon coriander powder
10. ½ teaspoon turmeric
11. ½ teaspoon red chilli powder
12. 1 teaspoon fennel powder
13. ½ teaspoon garam masala powder
14. Yoghurt as required
15. 1 to 1.5 cups water
16. 1 or 2 tablespoon coriander leaves
17. Oil as required
18. 1 tsp kasuri methi
19. 3 cloves

PREPARATION METHOD FOR DUM ALOO :-

1.firstly pressure cook the potatoes with water and salt.pressure cook for 1 to 2 whistles

2.once pressure releases, allow the potatoes to cool then peel off the skin from the potatoes.

3.In a large kadai, add oil.

4.once the oil turns hot add the boiled potatoes.

5.saute till they turn golden brown.

6.Grind the soaked cashews to a smooth paste.

7.Next take one kadai add some oil add spices like cinnamon,cloves and cardamom and saute till they turn fragrant.

8.cut the onion into small slices put them into kadai and saute till they turn brown color

9.now add the ginger and garlic and fry them until the raw smell disappears

10.chop the tomatoes into small slices and add them into kadai and saute till they turn soft

11. Add cashews paste and now turn of the flame

12.once the mixture is cooled , blend to smooth paste without adding water.

13.now take a kada add oil ,once the oil was heated add spices

14.once they splitting add masala paste and fry for 5 to 6 minutes

15.now add turmeric, coriander, fennel powder,red chilli powder and salt to taste

16.continue to fry till oil separates

17.turn the flame low and add yoghurt and give a good mix

18.add water as required to adjust the consistency

19.give a good stir and boil for 2 minutes on medium flame

20.finally add fried potatoes to the gravy

21.close the lid and allow aloo to cook on low flame for 10 to 15 minutes.

22.keep stirring in between if required

23.this helps aloo to cook completely absorbing the flavours of gravy

24.lastly add some crushed kasuri methi and garam masala

25.finally garnish with coriander leaves and serve dum also hot.

This is the Punjabi style Dum Aloo.I hope u like it.

BENEFITS:-

• Lowers  blood pressure. Baked potatoes are rich in potassium and magnesium, which are important for healthy heart
• Rich in Vitamin C and B - Complex
• Good source of antioxidants
• Improves digestion
• Reduces inflammation
• Helps in cellular repair