Today we will discuss this awesome recipe taught me by my mom, this dry aloo dum is her own version of the usual Aloo dum gravy. It’s difficult to match the standards of what my mother cooks but I have tried to make sure that the recipe turn out to be as expected.
Recipe is as simple as it sounds. With out any delay let’s move on to the recipe.
- Potatoes 5-6 medium sized (parboiled, peeled, cut into cubes)
- Ginger-garlic paste -1.5 tbss (ginger-garlic ratio 1:2)
- Cumin seeds – 1/2 tbs
- Green chilies- 4-5
- Turmeric powder- 1/2 tbs
- Salt – to taste
- Garam masala powder -1/2 tbs
- Dry mango powder- 1/2 tbs
- Cumin powder (freshly grounded)-1/ 2tbs
- Fresh Corriander -1 cup (puried)
- Oil- 3 tbs
- First of all heat oil in a pan. Add cumin, chilies and ginger-garlic paste and sauté for about 5 mins till the paste is cooked well.
- Add garam masala powder, cumin powder, dry mango powder, turmeric powder, salt, pureed Coriander leaves, mix well and cook for another 5-8 mins with closed lid.
- For the final step check if the oil has started to leave the masala, add potatoes now and mix everything well and cook for 10 min on a low flame.
- Adjust the seasonings. Finally garnish with fresh coriander leaves and serve hot with chapaties, paratha’s or simple rice n daal.