Dry Aloo Dum Recipe / Sukha Aloo Dum Recipe

Dry aloo dum

Dry aloo dum recipe/Sukha aloo dum recipe is one of the most popular side dish made with potatoes in India. A simple and flavorful recipe enjoyed by both vegetarian and non-vegetarian. Wherein big potato cubes or whole baby potatoes are cooked with the flavorful masala gravy until dry. Can be served with some luchi, paratha, naan or steamed rice. These melt-in-mouth masala coated potatoes are so delicious you can eat these as it is.

INGREDIENTS:

For preparing aloo

  • 7 potatoes, medium size
  • Water as required
  • 1 teaspoon salt
  • 1 tablespoon cooking oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon kashmiri red chili powder

For preparing the masala

  • 1 tablespoon cooking oil
  • 3 green cardamoms
  • 2 cloves
  • 1 cinnamon stick approx. 3 inch
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 medium-sized onion, finely chopped
  • 7 garlic cloves, finely chopped
  • 1-inch ginger, finely chopped
  • 1 medium-sized tomato, finely chopped
  • 7 cashew nuts
  • Salt to taste

For preparing aloo dum

  • 2 tablespoons cooking oil
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon kashmiri red chili powder
  • 1/2 teaspoon kasuri methi
  • 2 slit green chilies
  • Salt to taste
  • 1/2 cup water
  • 2 tablespoons finely chopped coriander leaves
  • 1 teaspoon lime juice

For garnishing

  • 1 tablespoon finely chopped coriander leaves

INSTRUCTIONS:

Dry aloo dum recipe
  • Rinse the potatoes well. Then boil them by adding salt and water. Cook until 85% done. Allow them to cool.
  • In the meantime heat 1 tablespoon oil in a pan. Once the oil turns slightly hot, add green cardamoms, cloves, cinnamon stick, coriander seeds, cumin seeds, and saute till they turn fragrant. 
  • Next, add chopped onions and stir till they turn translucent. 
  • Add chopped ginger and garlic. Stir till the raw smell goes.
  • Next, add chopped tomatoes and cashew nuts. Stir till the tomatoes turn soft. 
  • Then transfer to a plate to stop the cooking process and let it cool down. 
  • With a blender grind the masala into a smooth paste without adding water.
  • Peel the boiled potatoes and diced them in halves. Prick all over them with a fork. Add turmeric powder, kashmiri red chili powder and rub nicely.
  • Heat oil in the same pan and shallow fry the potatoes over medium flame until they turn slightly golden brown. Transfer them to a plate and set aside.
  • Heat oil in the same pan. Once the oil turns slightly hot, add turmeric powder, kashmiri red chili powder, bay leaf and immediately add the spice paste. Stir for 1 minute. 
  • Add slit green chilies, kasuri methi and add salt to taste. Stir well. Now cover and cook for 2 minutes more over a low flame. Stir in between.
  • Add the fried potatoes. Stir for a minute. 
  • Add 1/2 cup of water. Bring the water to boil. Cover and cook for 5 minutes more over medium to low flame.
  • Add lime juice and finely chopped coriander leaves. Mix well and switch off the flame.
  • Dry aloo dum is ready to serve. Serve hot by garnishing with some chopped coriander leaves.
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Dry aloo dum recipe



Happy Cooking!

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