Dum Aloo – Marathi Recipe

Instructions

• Take potatoes and wash these well.
• In a cooker add about 1” water at the base and drop potatoes in it.
• Cook potatoes on medium heat until 2 whistles. Do not overcook these.
• In a bowl take curd and whip it really good. No lumps of curd should be left in it.
• When the curd becomes fluffy and creamy, add 2 tsp red chili powder, 1 tsp garam masala, 1 tsp Coriander powder and 1/2 tsp ginger powder.
• Mix well and keep the gravy mixture aside.
• Take hing in a bowl and add water. Mix well and keep aside.
• Peel the potatoes and prick these with a fork or toothpick.
• In a pan, heat up mustard oil and drop potatoes in it.
• You can use any other oil instead of mustard oil.
• You can deep fry the potatoes if you want.
• After cooking for about 8-10 minutes flip these over and fry from other side as well for about 8-10 minutes.
• When potatoes get nice color from all sides take these out into dish.
• In the same oil add the curd mixture and mix well.
• Though you may feel the curd is spoilt immediately after adding in tadka, it will thicken up as you cook it.
• Cook the gravy for about 5-7 minutes.
• When oil begins to float on the gravy add ginger juliennes, asafoetida water, 1 tsp garam masala, 1 tsp coriander powder, 2 tsp red chili powder, 1/2 tsp ginger powder and salt.
• Mix well and cook for about 7-8 minutes more.
• When spices begin to release oil, add water and mix well.
• Cook for about 2-3 minutes more.
• Add potatoes and mix well.
• Cover and cook on medium heat for about 6-7 minutes.
• Remove the lid and mix once more.
• Once more cover and cook on lowest possible temperature for about 8-10 minutes.
• Turn off the gas and dum aloo is already.
• You can serve dum aloo with naan, roti or paratha.