Dum Aloo | Aloo Kasha

Do you start salivating thinking of "Dum Aloo"??

It's definitely the favorite of all potato lovers. The texture, Color, taste, smell increases the craving even more. This recipe needs no description 😉

Let's come straight to the recipe. Today's share is about Panda's version of "Dum Aloo" which is spicy and tangy in taste.. It makes a great pair with Luchi or Parathas or even Dahibara (Curd Vada)

Ingredients :

500 gm Baby Potatoes (if you are using Regular potato, cut each into half)
2 Onion - sliced
2 Tomatoes - Chopped
2 Green Chilly - slitted
1 tbsp Ginger Garlic Paste
1 Bayleaf
4-5 Cloves
1 inch Cinnamon Stick
1 tsp Cumin Seeds
2 Cardamom
Salt
2 tsp Red Chilly Powder (Dum aloo tastes best when a little spicy)
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala
1/2 tsp Pepper Powder
A pinch of Sugar (optional)
1 tbsp Tomato Ketchup ( this is my secret ingredient for dum aloo)
Around 4-5 tbsp Mustard Oil
1 cup Water

Recipe Details :

✓ In a Cooker, take the potatoes. Add 1 cup water and some salt. Mix and cook for 2 whistles in high flame. Peel the potatoes and prick them randomly using a fork.

✓ Heat half of the oil in a kadai. Shallow fry the Potatoes in medium to high flame till they become light brown in color. Keep stirring in between so that it doesn't burn. Transfer them to a plate and keep aside.

✓ In the same kadai, heat rest of the oil. Add Bayleaf, cloves, cardamom, cinnamon and cumin seeds. Fry for few seconds.

✓ Now add Onion, green chilly and Ginger Garlic Paste to the kadai. Fry them till Onion becomes golden brown in colour and the raw smell of Ginger Garlic Paste is gone.

✓ Add Tomatoes now. Mix it. Cover and cook for around 3-4 mins till tomatoes becomes soft and mushy.

✓ To the kadai, now add salt, sugar, red chilly powder, Turmeric Powder, garam masala and pepper powder. Mix and cook in low flame for around 5-7 mins.