Dum Aloo

Potatoes in Thick Gravy

Recipe by Charu Gupta of

This famous dish from punjab region ...Please Try...

Ingredients vegetarian 10 servings

    25 small(1 kgs.) Potatoes 2 Brown cardamoms (peeled) 4 Cloves 1 tsp. Cumin seeds 1 tsp. White Poppy seeds 1 Onion (medium) 15 gms. Ginger 15 cloves of Garlic 3 3/4 cups water 1 cups vegetable oil 2 dry red chillies 2 cm. stick Cinnamon 2 Bay leaves 2 onions (grated ) 2 Tomatoes (medium, pureed) 4 tsp. Salt 1 tsp. Red chilli powder 1 tsp. Turmeric powder 1 cup Curd (beaten) tsp. Garam masala powder


    1. In a pan, roast together brown cardamoms, cloves, cumin and poppy seeds.Grind roasted ingredients together with onion, ginger and garlic into a paste,Adding a little water (1/4 cup)from time to time.
    2. Put 1 cup water and potatoes in cooker.
    3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
    4. Remove cooker from heat. Press finger-tip control lightly to release pressure.
    5. Open cooker.Remove potatoes. Peel and prick each potatoes all over with a Fork. Wash and wipe dry cooker.
    6. Group potatoes into 3 batches. Heat oil in a deep-frying pan for about 5 min. Fry. each batch till golden brown and remove. Strain oil and put 7 table spoons into cooker.
    7. Place cooker on high heat. Add whole chillies, cinnamon and bay leaves.Stir for a few seconds, Add grated onions and fry till golden brown. Add ground Paste, tomato puree, salt, chilli and turmeric powder. Stir for a few seconds.
    8. Add 1 tablespoon curd. Stir fry until curd is well blended (1/2 minute). Add Remaining curd in the same way, a tablespoon at a time till all curd is used.Stir fry till oil shows separately (3 minutes). Add potatoes and stir gently to coat thePotatoes with masala. Add remaining water. Simmer on low heat for about 5 minutes, stirring occasionally.
    9. Add garam masala powder, stir. Serve hot.



    Just great, delicious, superb, offcourse Sanjeev's receips are all great.