For potatoes
For masala ( to grind)
Preparation of potatoes / aloo
  1. Wash and pressure cook baby potato in a cooker for 2 whistles adding around 2 cups of water.Take care not to over cook potatoes . When the pressure releases ,drain the excess water and de skin the potatoes .
  2. Prick the boiled potatoes with a fork . This will help in the spices and flavors to get into the potatoes .
  3. Add little red chilli powder, turmeric powder and salt into boiled potatoes.Mix it properly
  4. Now , heat a pan . Add around 2 tbsp cooking oil and shallow fry it on medium heat for 2-3 minutes till it turns golden in color and looks roasted.
  5. Remove in a plate .
Preparation of the Masala
  1. To the same pan add another 2 tbsp oil . Add saunf and whole garam masala( ie cardamom , cinnamon , cloves and mace ) .Fry it for few seconds, add cashew nut and saute for few more seconds.
  2. Add chopped ginger , garlic and onion to the pan and saute till onions are soft and translucent . Add tomatoes ,salt and saute till tomatoes are mushy . Turn off the flame, let the fried ingredients cool down.
  3. Transfer into a blending jar and blend it into smooth paste (do not add water).Keep the ground masala aside .
Time to mix masala n prepared aloo together
  1. Heat the same pan, add oil .Once oil is hot add bay leaf and cumin seeds to it. Let it splutter .
  2. Add red chilli powder and turmeric powder into the hot oil .This helps in giving nice and rich colour to the gravy.Add the ground masala paste and fry it for 1-2 minute on medium flame.
  3. Add coriander powder, cumin powder ,black pepper powder and kasoori methi into the masala .Mix it and fry the masala nicely till the oil separates.
  4. At this point add curd . Simmer the flame , whisk the curd and slowly add it into the pan. Stir continuously.Fry the masala on low flame for 1-2 minute, til raw smell of curd goes . Later add 1 cup of water salt to taste and mix .
  5. Add the fried potatoes and garam masala into the gravy mix .Cover the pan and let the gravy come to boil. Let it simmer for 5-8 mins. If required add some more water ( the gravy will thicken more as it cools ) . Finally add coriander leaves and and turn off the flame.
  6. Delicious creamy dum aloo is ready to serve with roti,naan, jeera rice ,rice etc

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