Boiled potatoes cooked in a flavourful, well spiced gravy. Well what’s not to love there right?
Aloodum/ Dum-aloo is made all over India. The variety that I am showcasing today is the kind that is used in one of the most famous Odia street food Dahibara Aloodum. It’s spicy and has a lot of gravy. A perfect combination to a samosa, Vara, aloo chop or any Indian street snack. So folks, let’s get started.
Prep time | 30-40 mins
Cooking time | 30 mins
Difficulty level | Beginner
Ingredients
Boiled potatoes 2 cups, large cubes
Hot water, 2-3 cups
Salt to taste
Garam masala ½ tsp
Coriander leaves ¼ cup to garnish
Curry paste ingredients
Poppyseeds 1 tbsp
Onion medium 1, large cubes
Garlic medium, 18-20 cloves
Ginger 3 inch, chopped
Cinnamon medium size sticks, 2
Cardamom small, 1 unit
Water 2-3 tbsp
Tempering Ingredients
Mustard oil 3 tbsp
Dried bay leaf, 1 unit
Peppercorns, ½ tsp
Turmeric powder 1 tsp
Kashmiri red chillies 1tbsp
Onions, ½ cup, julienned
Let us start by making the curry paste. Grind all the curry paste ingredients together into a fine paste and keep it aside.
Place a Kadhai or a deep pan on the stove with medium-high flame. Once the pan is hot, add the mustard oil. Add the dried bay leaf and peppercorns. Fry it for few seconds. Bring the flame to low and add turmeric powder and Kashmiri red chilli powder.
Dry spices have a possibility to burn on high flame.
Adding these dry spices to the oil helps in bringing vibrant colour & flavour to the curry.
Fry the spices for few seconds and add the cut onions. The flame can be put back on medium. Let the onions fry for 2-3 mins. Add the curry paste and fry until it separates from the oil. You can add a little water to avoid the masala from burning or sticking to the bottom of the pan.
Once the oil separates, add the boiled potatoes and mix it well. Cook the potatoes for 5 to10 mins. Add 2/3 cups of water based on your personal preference. If you want a dry Aloodum, you can skip this step answer go ahead with the rest of the steps. Cook until the gravy consistency reaches your preference.
Adjust the salt if needed. Add garam masala and chopped coriander leaves. Aloodum is ready. Serve with paratha or rice or samosa or puri etc.
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