Wednesday, August 11, 2010

Dum Alu

Potatoes are very much a staple diet across countries, and to be honest, i love potatoes. Potatoes have the innate ability to taste different based on the kind of preparation. The Europeans like it the in the way of mashed potatoes, which are a staple breakfast item for them, i love crispy finger chips...i always tend to love stuff with high calories, sigh :(

Dum Alu, i belive is a rather exotic presentatin of Alu...the dish has a rich texture, and i generally make it when i have surprise guests, and i am running out of stock for vegetables........
The recipe calls for baby potatoes, but i have always used normal potatoes, and they are fine...

1 potato, boiled, and cut into medium sized chunks
Garam masala
1 onion
1 tomato
dhaniya jeera powder
ginger garlic paste
kasuri methi
5-6 cashewnuts which are soaked in water
coriander leaves to garnish
2-3 teaspoons of milk, or curd

Step1: Deep fry the boiled potatoes, or you can saute them, i prefer the deep fried version, and keep it separately
Step 2: Take oil, add ginger garlic paste, onion, dhaniya jeera powder, garam masala powder
Step 3: Once onion is cooked, add tomato, add 5-6 saoked cashewnuts
Step 4: Grind the above mix
Step 5: Take oil, add bayleaf, put in the above paste, add little water, milk/curd, potatoes, crushed kasuri methi leaves. Let it cook for around 5 mins
Step 6: Garnish it with coriander leaves, the dish is ready

I make the dish sometimes with millk, or sometimes with curd, and just because of a single ingredient change, there is a large amount of difference......I however like both the versions......


  1. I too make it some what like this...and it tastes divine:)

  2. @anamika: same pinch sis dear

  3. Sounds easy! Will definitely try!


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