Dum Aloo

Dum Aloo

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Key Ingredients:

Small potatoes cooked in a highly flavourful gravy with turnips

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

Methods

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

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