Indian Aloo Dum Recipe Video
This is an exotic delicious main dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.
Ingredients
Russet potatoes - 4 numbers, medium size
Oil - 2 tablespoon
Cumin seed (jeera) - 1 teaspoon
Asafetida (hing) - 1/8 teaspoon
Gram flour (basen) - 1 tablespoon
Red chili - 6 numbers, whole
Yogurt - 1/4 cup
Sesame seeds - 1 tablespoon
Coconut powder - 1 tablespoon
Ginger - 1/4 inch
Green chili – 1 number or adjust to taste
Coriander powder (dhania) - 1 tablespoon
Funnel seed powder (saunf) - 1 tablespoon
Turmeric (haldi) - 1/2 teaspoon
Red chili powder - 1/2 teaspoon or adjust to taste
Paprika (dagi or kashmiri mirch) - 1/2 teaspoon
Salt - 1 teaspoon or adjust to taste
Garam masala - 1/2 teaspoon
Cilantro - 2 tablespoons, chopped
Oil – for frying
Directions
GETTING READY
1. Peeled and cut the potatoes into ½” cubes.
MAKING
2. Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
3. Fry the potatoes till they are cooked through; turn the potatoes few times while frying.
4. Take out potatoes with a slotted spoon as it removes the excess oil and drip back into the frying pan; place on a paper towel and keep aside.
5. Heat the pan on medium heat and stir-fry the sesame seeds for about 1 minute until seeds lightly change color; take them out and keep aside.
6. Blend sesame seeds, coconut, ginger, green chili, and make it into a paste; use water as needed to blend into paste.
7. In a small bowl mix together the sesame paste, yogurt, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste; keep aside.
8. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
9. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
10. Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
11. Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
12. Add the cilantro and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover; this helps bringing the color on the top of the dish.
SERVING
13. Serve with any Indian bread.
1. Peeled and cut the potatoes into ½” cubes.
MAKING
2. Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
3. Fry the potatoes till they are cooked through; turn the potatoes few times while frying.
4. Take out potatoes with a slotted spoon as it removes the excess oil and drip back into the frying pan; place on a paper towel and keep aside.
5. Heat the pan on medium heat and stir-fry the sesame seeds for about 1 minute until seeds lightly change color; take them out and keep aside.
6. Blend sesame seeds, coconut, ginger, green chili, and make it into a paste; use water as needed to blend into paste.
7. In a small bowl mix together the sesame paste, yogurt, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste; keep aside.
8. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
9. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
10. Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
11. Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
12. Add the cilantro and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover; this helps bringing the color on the top of the dish.
SERVING
13. Serve with any Indian bread.
Editors Review
Indian curries have won millions of hearts all over the world and people who have tasted it once go hunting for recipes. Indian Aloo Dum by Chef Manjula is an authentic Indian side dish and she has the most authentic way of preparing it. She explains the recipe meticulously for everyone to understand and prepare with ease. The dish is best enjoyed with parathas and puris.Chef
