Easy Dum Aloo

Saturday evening…and no vegetables (except potatoes and a few tomatoes) at home to cook. Guess what? No time to visit the supermarket too. What would you do? Well yeah, takeout option is the best for weekends 😉 however, for a change, cooked this delicious Easy Dum Aloo and enjoyed with rice.

DUM ALOO! The first thing that comes to my mind whenever I think about Dum Aloo is “a plate of piping hot puris with dum aloo and of course, save some for later to be eaten with rice”. 😀

This easy Dum Aloo recipe is my one of the favorite potato curry from my mom’s recipes that we grew up eating.

Previously I have shared Bihari Style Dum Aloo recipe which is again my favorite. My today’s recipe is different from what I have shared earlier. Unlike Bihari Style Dum Aloo, this recipe doesn’t require frying of baby potatoes separately or soaking and grinding of whole spices. This is actually a quick version of Dum Aloo that tastes heavenly with rice.

Don’t get scared after seeing the ingredients list. The list might look long to you but the recipe is quite simple and easy.

Do try this recipe and tag me on facebook @jyokitchen or on Instagram @foodfrenzyjyokitchen. I would love to hear back from you. 

Serves 4

Ingredients:

• 14-16 Baby potatoes, boiled and peeled (cut them into halves)
• 1 Large onion, finely chopped
• 1 Bay leaf
• 2 Dry red chillies
• 6-8 Black peppercorns
• 2 Cloves
• 2 Green cardamoms
• 1 Tsp cumin seeds
• 1 Tbsp coriander powder
• 1 Tsp garam masala
• 1 Tsp red chilli powder
• ½  Tsp kashmiri red chilli powder
• ½  Tsp turmeric powder
• Salt as required
• 2 Tbsp mustard oil
• Chopped coriander leaves, for garnishing

For Grinding

• 2 Tomatoes, roughly chopped
• 6-8 Garlic cloves
• 1 inch ginger
• 3 Green chillies

Learn Step By Step Recipe With Pictures For Easy Dum Aloo Recipe

Recipe:

Step 1- Grind tomatoes, ginger, garlic, and green chillies to a smooth paste and keep aside. In a small bowl, soak all the dry spice powders

Step 3- Heat oil in a deep pot, splutter cumin seeds, black peppercorns, cloves, green cardamoms, bay leaf, and dry red chillies. Add the onions and saute till soft and mushy

Step 3- Add the paste to the pot and cook until the oil starts leaving from the sides. Pour the soaked spices and required salt, cover and cook for 5mins on low flame

Step 4- Add the potatoes and 1 cup of water to the pot. Adjust salt if required and let the curry simmer for 8-10mins and then turn off the flame. Garnish with coriander leaves and serve

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