HOLI FESTIVAL: Dum Aloo
The festival of colours is once again here. Holi is the Hindu festival marking the onset of Spring - the season of new life. As with other festivals in India, food is an important part of this festival too. This recipe from hebbarskitchen.com is for the traditional Bengali Dum Aloo - tasty accompanied with rice, naan or roti!
Cooking Time: Preparation time 20 mins, cooking time 45 mins
Serves: 4, medium difficulty
For Aloo preparation
8 baby potatoes / aloo
2 cups of water, or as required
½ tsp of salt
4 tbsps of oil
1 tsp of kashmiri chilli powder
½ tsp of turmeric
For Masala paste/gravy
1 inch cinnamon stick, dalchini
2 cardamom, elachi
½ an onion, thinly sliced
¾ tsp of ginger-garlic paste
1 large tomato, finely chopped
For Dum Aloo recipe
1 tsp of oil
¾ tsp of jeera/cumin seeds
1 - 1½ tsp of chilli powder, adjust to your spice level
¼ tsp of turmeric powder
¾ tsp of coriander powder
Salt to taste
¼ tsp of cumin powder/jeera powder, optional
¼ cup of curd/yogurt
1 tsp of kasuri methi/dry fenugreek leaves
¾ - 1 cup of water, adjust to required consistency
A few coriander leaves, finely chopped
Equipment Needed: Karahi (a frying pan shaped like a bowl with two handles), spatula
in a Karahi, add a teaspoon of oil along with cumin seeds. Once they splutter, add some prepared masala paste and fry for 5-6 minutes.
Now add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste. Continue to fry till the oil separates.
Turn the flame to low and add curd. give a good mix. Add 1 cup of water or as required to adjust the consistency.
Finally, add fried aloos and cook for 20 min. Lastly add some crushed kasuri methi.
Garnish with coriander leaves and serve dum aloo hot with rice, chapathi or naan.