Dum Aloo

About Dum Aloo

Ingredients

• Small potatoes, boiled and peeled 12 to 14
• Oil 1 tbsp
• Cloves 2 to 3
• Green cardamoms 2
• Black cardamom 1
• Cinnamon 1 inch
• Asafoetida ½ tsp
• Dried fenugreek leaves (kasoori methi) 1 tsp
• Cumin seeds 1 tsp
• Medium onion, grated 1
• Yogurt 1 cup
• Ginger, chopped 1 tsp
• Fennel (saunf) powder 1 tsp
• Tomato puree 1 cup
• Paprika powder 1 tsp
• Salt to taste
• Coriander powder 1 tsp
• Turmeric powder 1 tsp
• Turnips (shalgam), diced 1 cup
• Black pepper powder to sprinkle
• Garam masala powder tp sprinkle
• Fresh coriander leaves to garnish

How to Make Dum Aloo (Stepwise Photos)

Method

1. Prick the potatoes with a fork and keep on a plate.
2. Heat oil in a non-stick wok, add cloves, cardamom, black cardamom, cinnamon, asafoetida, dried fenugreek leaves and cumin seeds, cook till fragrant.
3. Add onion and saute for a while.
4. In a bowl mix yogurt, ginger and fennel powder, and make a smooth paste.
5. Add ½ cup water to the wok, followed by tomato puree, mix and cook for 3-4 minutes.
6. Add paprika powder, salt, coriander powder, turmeric powder and yogurt mixture, and mix well.
7. Add turnips, potatoes and ½ cup water, mix, cover and cook for 10-15 minutes.
8. Switch off the heat but let the wok remain covered with the lid.
9. Transfer into a serving bowl, sprinkle black pepper powder and garam masalav powder, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps