Aloo Dum is a preparation of baby sized potatoes in a rich spicy gravy which is popular all over the world as an integral part of Indian cuisine. The making of aloo dum is in fact a culinary art. Its not the recipe, but the execution of the recipe that makes a difference. There are some hundreds of ways to make aloo dum. In Bengal it is a must served dish for a traditional Bengali breakfast on Sundays and on special occasions like festivals, birthdays and weddings with Luchi or Radhaballavi (lentil stuffed puri), which bears a slight & subtle sweet taste. During winter, when there would be small new baby potatoes aloo dum with the bite size potatoes would be prepared.
Here is a recipe of the Kashmiri Dum Aloo:
Ingredients:
# 15 small russet potatoes
# 1 tbsp gram flour (besan)
# 100 gms ricotta/cottage cheese (khoya)
# 3 tbsp fresh cream
# 4 cups water
# 2 tbsp ghee or oil for deep-frying
# 2 large onions (finely chopped)
# 4 tbsp tomato puree
# 1/4 cup yogurt
# 1/2 tsp of sugar
# 4 tbsp hot water
# 1 green pepper (seeds removed and sliced)
# 1 tsp garam masala powder
# 4 cloves
# 4 bay leaves
# 6 black peppercorns
# 4 green cardamoms
# 1 brown cardamom
# 2 piece cinnamon stick
# 12 flakes garlic
# 2 tbsp ginger
# 6 black peppercorns
# 1 tsp poppy seeds
# 1 tbsp coriander seeds (dhania)
# 1 tsp cumin seeds (jeera)
# 1 tbsp sesame seeds
# 2 tsp red chillies powder
# 1 tsp funnel seed powder (saunf)
# 1/8 teaspoon asafoetida (hing)
# 1 tsp turmeric powder (haldi)
# 1/2 teaspoon paprika (dagi or kashmiri mirch)
# 4 chopped cashewnuts
# 6 chopped raisins
# A pinch of ground mace/nutmeg
# 2 tbsp chopped cilantro/coriander for garnishing
# Salt to Taste
Method:
1. Peel and cut the potatoes into big cubes. Scrape them, prick all over with a fork and soak in the water with little salt for 2 hours. Dry the potatoes on a cloth.
2. Heat the ghee or oil in a frying pan over medium high heat. Deep fry the potatoes until golden brown. Turn the potatoes few times while frying. Drain with a slotted spoon and place on a paper towel. Keep aside.
3. In a small bowl blend yogurt, coconut, ginger, green chilli, coriander powder, funnels seed powder, paprika, mace, red chili powder, and turmeric to a fairly smooth paste. Use water as needed to blend into paste. Keep aside.
4. Heat the measured ghee in a flameproof pan on medium heat and stir-fry the sesame seeds, cumin seeds, cloves, cinnamon, poppy seeds, cardamoms and asafoetida for about a minute until seeds lightly change colour. After the cumin seeds crack, add gram flour. Stir-fry for about half a minute until the gram flour is golden-brown.
5. Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil. Stir in the tomato puree, cream, cheese, cashew, raisins, sugar and salt.
6. Add the potatoes, mix it well and add about 1 cup hot water and stir over a low heat. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
7. Garnish using cilantro, pepper and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover.
Serve with any bread/puri.
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