Dum Aloo- Quick Guide

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 Yesterday, I made Dum Aloo and it reminded me of my BITSIAN batchmate, Aparna Sharma.

She was very fond of this recipe and often kept saying that its a food that she missed most.

It has been more than 2 decades and we are living in different continents.

Yet, a food reminded of friendship and her mum's love.

We are living in a world, that is better connected. My mother had a Punjabi friend too.

After her wedding, my mum lost touch with most of her friends as there was hardly any phone those days.

My mum had moved to Mannargudi and her friend went to Mumbai. Yet, my mum will keep talking about her Punjabi friend Sushma.

Today, my mother is no more. I keep thinking how souls will be together in Heaven. Will God surround us with people who we miss, if it is heaven?

Let me stop my musings and move to recipe.

I made a pulao for this dum aloo and everyone at home, including my son Siddharth and husband Arune and my helper Selvi liked it.

Now, lets move to the making part of it.



What do we need?

a. Small size potatoes- boiled and peeled (without breaking)

b. Onions- 2 big (finely chopped)

c. Tomatoes -2 cut fine

d. Cashews- 1 handful

e. Spices- Turmeric powder,Coriander powder, Chilli powder, Salt, Kasoori Methi, Garam Masala, 

Dry spices-Bay leaves, Cloves and Cardamom

f. Yoghurt- 1/2 cup

g. Groundnut oil- to fry

1.Grind tomatoes and Cashews and keep aside. Poke the potatoes with a needle.

2. In a pan, add oil and add dry spices and add onions and keep frying.

3. Add turmeric powder, coriander powder, chilli powder and salt.

4. Add 1/2 cup water and let the spices blend well.


In another pan, add 4 tbsp of oil and fry the peeled potatoes.

5. Add yoghurt to the mixture that has spices and let it boil.

6. Now, add the fried potatoes.

7. Cover and let it boil for a while- atleast 10 mins so that the potatoes can absorb the masala.

8.Add kasoori methi and garam masala (1/2 tbsp) in the end, before serving.





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