Dum Aloo / Aloo Dum Recipe (no onion no garlic)

Dum Aloo / Aloo Dum Recipe (no onion no garlic)

Potatoes are considered to be a huge favourite vegetable for people of all age groups. Today here I am going to share a very unique and simple recipe with potatoes which is known as dum aloo or aloo dum recipe in vegetarian style. This recipe is mainly with no added garlic and onion recipe. This recipe can mostly be served with roti, naan, or rice, and last week I prepared this dish and everyone in my home praised it greatly.

Dum Aloo / Aloo Dum Recipe

Ingredients

* 14 to 15 potatoes

* 3 tablespoon of mustard oil

* Turmeric ( ½ tablespoon)

* Salt as required

* 1 tablespoon cumin seeds

* Red chill

* 10to 12 cardamon

* Few black pepper

* 1 tablespoon of coriander seeds

* 1 cup of cashew nut

* 1 cup of yogurt

* white oil

* Saffron strands

* grated ginger

* Bay leaves

* Dry red chilli

* Sugar

* Salt as required

* Kashmiri red chilli powder

* 1 cup of milk

* Fresh cream

* chopped green chilli

* Kasoori mathi

* 1 tablespoon of butter

* Capsicum

* Tomatoes

How to make Dum Aloo Recipe?

Step 1) Take 14 to 15 whole potatoes and wash them off completely. Then remove the outer layer and keep it in a bowl.

Step 2) Place the frying pan on the gas oven and add 3 tablespoons of mustard oil or as required

Step 3) As the oil gets heated, place the potatoes one by one and add turmeric and salt over it.

Step 4) Then fry the potatoes until they become golden brown.

Step 5) To make the roasted masala add 1 tablespoon of cumin seeds, 1 red chilli, 10 to 12 cardomon, a few black peppers, and 1 tablespoon of coriander seeds.

Step 6) Roast the masala completely in a tawa and grind it in a mixer grinder.

Step 7) After the potatoes are fried and golden brown place it in a bowl.

Step 8) Take 1 cup of cashew nuts and keep it aside in a bowl.

Step 9) Take 1 cup of yogurt and hang it on a net for 2 hours before so that the curd gets thickened and water releases and settles down at the bottom.

Step 10) Add the hung yogurt and cashew nuts to the mixer grinder and grind it to form a smooth paste.

Step 11) In the kadai add two tablespoons of mustard oil or white oil and add the grated ginger which is finely chopped and fry it properly.

Step 12) You can also add bay leaves and dry red chilli for tempering added with cumin seeds.

Step 13) After the ginger gets fried, add the smooth paste of cashew and yogurt to the oil.

Step 14) Stir it properly and mix it.

Step 15) Then it will become creamy in texture.

Step 16) Stir it continuously and after it is done it will start releasing oil from within, add salt and a little sugar as required.

Step 17) To get a reddish look add ½ tablespoon of Kashmiri red chilli powder.

Step 18) Add the roasted masala which was previously grinded and stir it continuously.

Step 19) Soon you will get a fresh aroma and oil will start releasing from the mixture.

Step 20) Then add the fried aloo to this mixture and stir it continuously.

Step 21) Then add 1 cup of milk and stir it completely.

Step 22) You can also add fresh cream which is totally optional.

Step 23) Add chopped green chillies and mix them properly with the aloo dum.

Step 24) Stir the mixture continuously so that it does not get over-fried from the bottom.

Step 25) You can also add kasuri methi by crashing it with your hand and spreading it over the aloo dum.

Step 26) When the creamy texture is formed place the entire aloo dum in a separate bowl.

Step 27) In a separate kadai or frying pan add 1 tablespoon of butter.

Step 28) When the butter gets heated and melted spread the butter with a spatula.

Step 29) Add a few chopped green capsicum fry it and stir it properly.You can also add red bell peppers and yellow bell peppers which is optional.

Step 30) Add some chopped tomatoes and fry them until they become soft.

Step 31) Spread this over the ready aloo dum and add black pepper powder.

Step 32) Your dum aloo with no onion and no garlic recipe is ready to serve. The texture must be semi-thick.

Step 33) Now decorate it with cashew and a few saffron strands and serve it with rice, roti, etc.

Expert Tips and Advice

1) Selection of potatoes:- Proper potatoes must be selected of similar shape and see that you do not overcook them so that it does not get over-boiled.

2) Use of fresh cream:- With the cashew paste and curd you can also use fresh cream to make it more smooth. You can also add cheese to bring it into a creamy texture.

3) Proper frying:- Do not over-fry the potatoes rather fry them until they become golden brown in color. Do not make it hard but make it semi-fried when cooked.

4) Proper cooking:- Cook the potatoes properly and simmer the gravy on low flame so it does not get burnt from the bottom. Keeping the gas in medium flame will make the gravy proper along with potatoes.

5) Roast the spices:- Directly you can grind the spices but if you roast them before grinding it will give a special aroma taste and flavour.

6) Balancing flavour properly:- Properly adjust the spices, salt, and ingredients so that a balanced taste is created.

7) Garnishing properly:- You can garnish the aloo dum recipe with saffron strands and serve it with roti or nan as you wish, depending on your preference.

8) Use of cashews:- Here in my recipe I have used the cashew paste along with which you can add whole cashews while serving. This adds a special taste and flavour.