Aloo Dum (without onion and garlic)

This is a quick version of aloo dum. Inspired from one of the cooking channel on youtube. Basically there were plenty of recipes available on youtube, I choose this particular recipe because you don’t have to fry the potatoes, hence saves time and it does not contain onion and garlic, but believe me it still came out creamy and full of flavour. Even while writing my mouth is watering.

Ingredients

25 Boiled Baby Potatoes

3 TBSP Oil

1 TSP Jeera/ Cummin seeds

2 PCS Tej Patta/ Bay Leaf

1-2 PCS Chillies chopped

1 ½ TSP Sauf/Fennel Powder (Don’t crush it completely)

3 TSP Kaju/Cashew Powder

2-3 PCS Laung/Cloves (Please make a powder)

1 TBSP Besan

½ TSP Turmeric Powder, 1 TSP Chilli Powder, 1 TSP Dhania / Coriander Powder , 1 TSP Jeera Powder, ½ TSP Amchur/ Dry Mango Powder

1 TSP Kasuri Methi,

¼ TSP Gram Masala,
1 Tomatoes Finely Chopped
Salt as per taste

½ Cup whisked curd add 2 TBSP of Milk

½ Cup Frozen Peas (Optional)

 

How to make the Aloo Dum?

1)      Peel the baby potatoes. With the help of fork, poke the potatoes. This helps the masala to seep in the potatoes.

2)      In a pan heat the oil, when Oil is hot add jeera and Tej Patta. Allow it to splutter, then add besan, kaju powder, sauf powder, laung powder and hari mirch. Stir for a minute. Now add all the masalas except garam masala. Stir for a minute and add about 2 TBSP of water and stir again. Now add tomatoes and salt. Cook till tomatoes are cooked properly again add 2 TBSP of water and cook for a minute. Add kasturi methi.

3)      Lower the flame and add the curd mixture and stir continuously for two minutes. Both these factors are important else the curd will curdle.  Add the peas and potatoes and cook for a minute or two. Now Garam masala and stir. Add about 1 ½ Cup of water or as desired, close the lid cook for 15 mins. Stir occasionally.

Serve this with parathas, puris, or rotis. I had served this with palak ke paratha and the combination was superb.