Dum Aloo
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




900 grams Aloo (Potatoes)
3/4 cup water
salt, to taste
ghee or oil for deep-frying
1 cup ghee
1 large onion (finely chopped)
4 tablespoons tomato puree
140 mls curd
4 tablespoons hot water
1 green pepper (seeds removed and sliced)
1 teaspoon garam masala powder
Spices
4 cloves (long)
6 black peppercorns (kali mirch)
4 green cardamoms (hari ilayachi)
1 brown cardamom (doda/moti ilaychi)
1 piece cinnamon stick (daalchini)
Paste:
1 large onion, chopped
12 flakes garlic
2 tablespoons ginger
6 black peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 dry red chilies
1 teaspoon turmeric powder
A pinch of ground mace
A pinch of ground nutmeg (jayfal)

Preparation

1 Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours. 2 Dry the potatoes on a cloth and heat the ghee or oil. 3 Deep fry the potatoes until golden brown. Drain and set aside. 4 Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. 5 Grind the paste ingredients to a fairly smooth paste and stir into the onions. 6 Cook for 10 minutes. Stir in the tomato puree, curd and salt. 7 Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. 8 Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

About


Dum aloo is a popular North Indian curry; serve with hot chapati or paratha.