How to Prepare Dum Aloo
Pre-cook the potatoes., Fry the potatoes., Cook your spices., Add the curd or yogurt., Add your remaining spices and potatoes., Cook the mixture., Garnish and serve.
Step-by-Step Guide
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Step 1: Pre-cook the potatoes.
Wash the baby potatoes well to remove all dirt, then wipe them dry.
If the potatoes are small, leave them whole.
If they're larger, cut them in halves or quarters.
Par-boil the potatoes so that they are somewhat cooked, but not completely cooked.
This should take 6 to 7 minutes.
Drain the potatoes and wipe them dry.
Prick them all over with a fork.Peel the potatoes when they're cool enough to handle. -
Step 2: Fry the potatoes.
Heat your oil in a deep fryer or shallow skillet over medium-high heat.
Add the potatoes and fry them until they're completely cooked.
Remove them and set aside.Test the potatoes for doneness by sticking a fork or knife through the center of a potato.
It should easily slide through, offering no resistance. , In a large skillet, heat 2 tablespoons of oil over medium-high heat and add the caraway seeds.
Cook until they start to sizzle in the oil.
Reduce the heat to medium and add the asafoetida, fennel powder, and chili powder, stirring well.
Add 2 tablespoons of water and let the spices cook for a minute., Stir or whisk the curd or yogurt into your mixture until no lumps remain.
Let the mixture start to boil., Add the whole cardamom, cinnamon stick, cloves, black peppercorns, ginger powder, fennel powder, fried potatoes, water, and salt.
Stir the mixture well., Cover the mixture with a lid and let it simmer, or gently bubble, for 10 to 15 minutes.
The mixture should start to thicken up into a gravy. , Sprinkle extra caraway seeds on top as a garnish and serve along with rice, rotis, or naan. -
Step 3: Cook your spices.
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Step 4: Add the curd or yogurt.
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Step 5: Add your remaining spices and potatoes.
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Step 6: Cook the mixture.
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Step 7: Garnish and serve.
Detailed Guide
Wash the baby potatoes well to remove all dirt, then wipe them dry.
If the potatoes are small, leave them whole.
If they're larger, cut them in halves or quarters.
Par-boil the potatoes so that they are somewhat cooked, but not completely cooked.
This should take 6 to 7 minutes.
Drain the potatoes and wipe them dry.
Prick them all over with a fork.Peel the potatoes when they're cool enough to handle.
Heat your oil in a deep fryer or shallow skillet over medium-high heat.
Add the potatoes and fry them until they're completely cooked.
Remove them and set aside.Test the potatoes for doneness by sticking a fork or knife through the center of a potato.
It should easily slide through, offering no resistance. , In a large skillet, heat 2 tablespoons of oil over medium-high heat and add the caraway seeds.
Cook until they start to sizzle in the oil.
Reduce the heat to medium and add the asafoetida, fennel powder, and chili powder, stirring well.
Add 2 tablespoons of water and let the spices cook for a minute., Stir or whisk the curd or yogurt into your mixture until no lumps remain.
Let the mixture start to boil., Add the whole cardamom, cinnamon stick, cloves, black peppercorns, ginger powder, fennel powder, fried potatoes, water, and salt.
Stir the mixture well., Cover the mixture with a lid and let it simmer, or gently bubble, for 10 to 15 minutes.
The mixture should start to thicken up into a gravy. , Sprinkle extra caraway seeds on top as a garnish and serve along with rice, rotis, or naan.
About the Author
Larry Price
Professional writer focused on creating easy-to-follow home improvement tutorials.
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