Dum Aloo I

Dum Aloo I Recipe - Sri Lankan Vegetarian Dish

Region / culture: Sri Lanka | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 4 |

Vegetarian diet

Introduction

Dum Aloo is a popular Indian dish that consists of small boiled potatoes cooked in a rich and flavorful gravy. This dish is a favorite among many due to its delicious taste and creamy texture.

History

Dum Aloo has its origins in the Indian subcontinent, particularly in the regions of Kashmir and Punjab. The dish has been enjoyed for centuries and has evolved over time to include various spices and ingredients to enhance its flavor.

Ingredients

12 small boiling potatoes, evenly sized
7 tsp light vegetable oil
1.5 cup finely chopped onions
1 tsp finely chopped ginger root
2 tsp ground cumin
4 tsp ground coriander
1 tsp turmeric
0.75 tsp red pepper
1 tsp mughal garam masala
2 cup chopped or pureed fresh tomatoes, or 1 cup canned tomato
0.67 cup plain yoghurt
4 tsp kosher salt
0.67 cup heavy cream (optional)

How to prepare

Peel the potatoes and prick them in 4 or 5 places.
Place the potatoes in a bowl of cold water until you are ready to cook them.
Heat 5 tbsp of vegetable oil in a large non-stick pan that can hold all the potatoes in one layer (such as a 5 qt (4.73 liter) casserole; cast iron Dutch oven is great) over medium-high heat.
When the oil is very hot, drain the potatoes, pat them dry on paper towels, and add them to the pan with the oil.
Fry the potatoes until they acquire several tiny browned spots and a crust (about 8–10 minutes), turning and tossing them to ensure even browning.
(This is an essential step, as the browning prevents the potatoes from falling apart during prolonged cooking.)
Using a slotted spoon, transfer the potatoes to a bowl.
Add the rest of the oil to the pan along with the onions.
Fry the onions until they turn caramel brown (the onions will become kind of sticky and the oil will separate from them - about 15 minutes), stirring constantly so that they do not burn.
Add ginger and fry for an additional 30 seconds.
Add cumin, coriander, turmeric, red pepper, and mughal garam masala all at once, and stir rapidly for 15 seconds.
Add tomatoes, yogurt, salt, and the fried potatoes (in one layer), and bring to a boil.
Reduce the heat and simmer very gently, covered (we also crimp some aluminum foil around the lid edges to ensure a good seal), for 35 minutes or until the potatoes are fully cooked.
Check during cooking to make sure the gravy is not sticking and burning.
The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase the heat and boil rapidly, uncovered, until it reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.
Add cream, stir, and simmer until heated through.
If you want the dish to taste milder and subtler, stir in a little more oil (about 2 tbsp).
Check for salt and serve.

Variations

You can add vegetables like peas or carrots to the gravy for added flavor and nutrition.
For a vegan version, you can substitute the yogurt and cream with coconut milk.

Notes

This dish improves with keeping. For best results make it at least a few hours before you are going to serve it. It can be refrigerated for up to 4 days without loss of flavor

Cooking Tips & Tricks

Make sure to prick the potatoes before cooking to ensure they cook evenly and absorb the flavors of the gravy.

- Browning the potatoes before adding them to the gravy is essential to prevent them from falling apart during cooking.

- Adjust the spices according to your taste preferences to make the dish more or less spicy.

Serving Suggestions

Dum Aloo can be served with rice, naan, or roti. It pairs well with a side of raita or salad.

Cooking Techniques

The key cooking techniques for Dum Aloo include frying the potatoes before adding them to the gravy and simmering the dish on low heat to allow the flavors to meld together.

Ingredient Substitutions

You can use baby potatoes or regular potatoes instead of small boiling potatoes. You can also use Greek yogurt as a substitute for plain yogurt.

Make Ahead Tips

Dum Aloo can be prepared in advance and reheated before serving. The flavors tend to develop even more when the dish is allowed to sit for a few hours or overnight.

Presentation Ideas

Garnish Dum Aloo with fresh cilantro leaves or a dollop of yogurt before serving to add a pop of color and freshness to the dish.

Pairing Recommendations

Dum Aloo pairs well with a side of cucumber raita, mango chutney, or pickles. It also goes well with a refreshing glass of lassi or chai.

Storage and Reheating Instructions

Store any leftover Dum Aloo in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

Dum Aloo is a good source of Vitamin C, Vitamin B6, and Potassium.

Alergens

This recipe contains dairy (yogurt and cream) and may not be suitable for those with dairy allergies.

Summary

Dum Aloo is a flavorful and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Dum Aloo is a delicious and comforting dish that is perfect for a cozy meal at home. With its rich and creamy gravy and tender potatoes, it is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a chilly winter evening and I was at a friend's house for dinner. As soon as the delicious aroma of spices wafted through the air, I knew I had to learn how to make this dish. My friend's mother, Mrs. Sharma, was kind enough to share her recipe for Dum Aloo with me.

Mrs. Sharma explained that Dum Aloo is a popular Indian potato dish that is cooked slowly over low heat, allowing the flavors to meld together and create a rich, hearty meal. She showed me how to prepare the potatoes, first boiling them until they were tender but still firm. Then, she demonstrated how to sauté them in a blend of aromatic spices, including cumin, coriander, turmeric, and garam masala.

As Mrs. Sharma cooked, she shared stories of her own grandmother, who had taught her how to make Dum Aloo when she was a young girl. She explained that each family has its own version of the recipe, with variations in the spices and cooking techniques. Mrs. Sharma's version was passed down through generations, with each woman adding her own twist to the dish.

I was captivated by the history and tradition behind the recipe, and I knew I had to make it my own. Over the years, I have experimented with different spices and methods, adapting the recipe to suit my own tastes and preferences. I have added my own touch with a hint of ginger and a splash of coconut milk, creating a creamy, flavorful dish that never fails to impress.

I have shared my version of Dum Aloo with friends and family, who have all raved about its delicious taste and comforting aroma. The dish has become a staple in my household, especially during the cold winter months when hearty, warming meals are a must.

One of my favorite memories of making Dum Aloo was when my grandchildren came to visit. They were fascinated by the process of cooking and eagerly helped me peel the potatoes and measure out the spices. We laughed and chatted as we cooked, creating memories that will last a lifetime.

As I stirred the fragrant curry on the stove, I couldn't help but feel grateful for the recipe that had brought me so much joy and connection with loved ones. The simple act of cooking and sharing a meal together has the power to create bonds that transcend generations and cultures.

Now, as I sit down to enjoy a steaming bowl of Dum Aloo, I am reminded of all the people who have helped me along the way in my culinary journey. From Mrs. Sharma to my own grandmother, each person has left a mark on my heart and my taste buds, shaping the way I cook and the way I live.

I am grateful for the gift of cooking, for the ability to create something delicious and nourishing out of simple ingredients. And I am grateful for the recipe for Dum Aloo, a dish that has brought me closer to my family and friends, and has filled my home with warmth and love.