Indian food is not only famous in its own boundary, but its aroma has spread across the other countries as well and that’s why thousands of tourists visit every year to enjoy the authentic taste of the country. Moreover, we are also trying to make you familiar with new dishes by posting delicious recipes on the daily basis. Today, we are introducing one more recipe, which has become favourite in almost every age group named as Dum Aloo. It’s one of the most coveted potato curry recipes of Indian cooking.

Sometimes it happens, when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, at that time Dum Aloo curry will act as a life saver. As this mouthwatering dish is easy to make and requires two main ingredients, potatoes and curd that are always available in most of the Indian kitchens. So from here, learn how to make classic Dum Aloo recipe at home in just a few easy steps.

Follow the recipe of authentic Dum Aloo to make your dinner time awesome:

Required Ingredients

• 15 small Potatoes (boiled in salted water)
• 1 large Onion (finely chopped)
• 3/4 cup thick Curd (yoghurt)
• 1 Bay Leaf
• 1 pinch of Asafoetida (Hing)
• 1 tsp of Red Chilli Powder
• 1/4 tsp of Turmeric Powder
• 1 tbsp of Ginger Garlic Paste
• 1 tbsp of Coriander Seeds
• 1/2 tsp of Cumin Seeds (Jeera)
• 1 pod of Green Cardamom
• 1 small piece of Cinnamon
• 4 Cloves
• 8-10 Cashew Nuts
• 1/2 tsp of Kasuri Methi (Dried Fenugreek Leaves)
• 1 tsp of Sugar (optional)
• 5 tbsp of Cooking Oil
• 2 tbsp of Coriander Leaves (finely chopped)
• Salt according to taste

Procedure

• First of all, peel the boiled potatoes and prick them with a fork.

• Heat 2 tbsp oil in a wok (kadhai) and add boiled potatoes. Deep fry them over medium flame until they turn light brown. Drain and transfer to a plate.

• Now, put coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts in the jar and grind them into a dry mixture powder. Keep the side for a while.

• Now, heat the remaining oil in the same wok over the medium flame.

• Add asafoetida, bay leaves and onion. Saute, till onion turns light brown. Add ginger garlic paste and saute for 30 seconds.

• After that, add dry mix powder and give a quick fry for a minute.

• Beat the curd properly and slowly add it to the wok (kadhai). Mix well.

• Now, add red chilli powder, turmeric powder and mix again. Stir continuously until oil starts to separate for around 2-3 minutes.

• Add deep fried potatoes, kasuri methi, sugar and salt, cook on low flame for 2 minutes.

• Add 3/4 cup of water and bring it to boil on the medium flame.

• When it starts to boil, reduced it on the low flame, until you get the desired consistency of gravy, it will take around 3-4 minutes. Switch off the flame and transfer it to a serving bowl.

• Dum Aloo is ready to serve, garnish it with coriander leaves.