Dum alu is a rich gravy of onions, tomatoes and spices with fried Baby Potaoes. This is a favourite dish of my folks and is made quite often. There are many methods of preparing this dish and i myself have attempted quite a few methods with varying tastes. Today's way of putting the dish is my hubby's favourite. I got inspired by a recipe in Tarla Dalal's website and adapted it to my eating sensibilities.
Large potatoes can also be boiled and halved, but the appeal and the looks of the dish with baby potatoes certainly makes the whole process interesting.
So here goes---
- Baby Potatoes ( boiled and peeled)
- Tomatoes (Grind and keep aside)
- Finely Chopped coriander leaves
- Salt as per taste
For the Gravy :- (The following ingredients need to be grounded in to a fine paste)
- onions (a big cup)
- Green chillis ( 1-2)
- Red Chillis (3-4)
- A piece of Ginger
- Garlic Pods (6-7)
- Cloves (1-2)
- Cashewnuts ( a few soaked in warm water)
- Black pepper (a few)
- Cumin seeds ( 1 tsp)
- Fennel ( 1 tsp)
- Turmeric Powder (a big pinch)
First of all deep fry the baby potatoes till golden brown .Now with a toothpick prick a few holes in each one of them and set aside. This is to ensure that the spices in the gravy are fully absorbeds by the potatoes.
In a wok add some butter and as it melts down, add the ground paste and keep on stirring it till the rawness of the mix disappears. Now add the ground tomatoes ,some water and bring it to a boil. Add Salt as per taste and let it simmer till the gravy thickens. Adding a teaspoon or two of fresh cream is optional. Now put the fried potoes and mix them well. Add coriander leaves and let it cook for a few seconds. Before switching the gas off add a dollop of butter on top and close the lid.
Dum Alu is ready to be served with Naan , Rotis, Puris (any Indian Flat bread ), or Rice !!!