Dum Aloo is probably the most loved and popular potato curry that is loved by all. The preparation varies from state to state and from occasion to occasion. If it is for any Puja offering (Bhog) it must be a no onion- garlic recipe. Likewise it can be slightly tangy flavoured (Chatpata Dum Aloo) or may be a simple Bengali Dum Aloo to be served with Luchi. If it is the season of winter it can be made with coriander-mint paste (Harabhara Dum Aloo) or it can be tomato-yougurt based Punjabi Dum Aloo.
Yesterday I made a fiery and slightly tangy version of it Tikha-Chatpata Dum Aloo. I served it with ‘Dalpuri’ (Indian flat bread with Bengal gram stuffing) and needless to say it was loved by all. I have mentioned in my previous posts that in our house we all love slightly hot and spicy preparation. Though now a days we make these types of foods only on week ends. Yesterday I made this with Dalpuri in dinner. Sharing the recipe of this fiery yet mouthwatering recipe of Tikha-Chatpata Dum Aloo!
- 700 grams Potatoes
- 3 Tbsps Onion Paste
- 4 Tbsps Tomato Puree
- 1 ½ tsps Ginger Paste
- ½ tsp Turmeric Powder
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 – 2 pinchs Asafetida or Hing – (You can substitute with Garlic Paste)
- ½ tsp Garam Masala Powder
- 1 tsp Dry Mango or Amchur Powder
- 1 tsp Sugar
- Salt – As required
- 5 – 6 Dry Whole Red Chilli
- ½ tsp Cumin Seed
- 2 Bay Leaf
- 4 Tbsps Mustard Oil
- Rinse the potatoes. Halve or quarter them if big in size.
- Parboil the potatoes in a steamer or pressure cooker and peel the potatoes first till they are almost cooked.
- Dry roast 1 tsp cumin seed, 1 tsp of coriander seed and 3 dry red chillie and crush them with the help of a mortar-pestle.
- Heat oil add asafetida, cumin seed, 2-3 dry red chilli and bay leaf and fry till the oil becomes fragrant and then add the onion and ginger paste.
- On a low flame fry the paste till it becomes golden brown and the oil separates. This takes about 4-5 minutes.
- Add the tomato puree to the browned paste and stir.
- Add boiled potatoes and mix well.
- After 3-4 minutes, add the turmeric powder and dry roasted masala powder.
- Again fry the masala till the oil separates adding 2-3 tsp of water. This helps in preventing the dry masalas from burning. This takes about 5-6minutes.
- Now add approx 1 to 1.5 cups of water. Bring the gravy to a boil.
- Lastly add garam masala powder and amchur powder.
- Serve Tikha-Chatpata Dum Aloo with ‘Dalpuri’, ‘Luchi’ or ‘Paratha’.