Lahori Dum Aloo/How to make Lahori Dum Aloo26 May, 2017
- Servings : 3
- Prep Time : 10 min
- Cook Time : 30 min
Lahori dum aloo: Dum means to cook on the slow flame and dum aloo means small baby potato cook on slow flame so that potato absorb all the tomato, onion and spice mixture.
In Indian cuisine, dum aloo can be prepared in different ways like Kashmiri Dum aloo, Punjabi dum aloo, Mughlai Dum Aloo and much more. All have their distinct flavor like some are spicy, some are sweet and some are tangy but ways of cooking is almost same.
Today I have prepared Lahori dum aloo, which is spicy in flavor with semi dry gravy. Traditionally in this recipe, aloo used to be fried but I have stir-fried the baby potatoes on slow flame till it becomes tender.
Lahori dum aloo is cooked in onion tomato yogurt based gravy and freshly ground whole spices.
Baby potatoes 10 pcs (250 gm.) Onion 1 medium Tomato 3 medium Curd 4 tbsp. Whole coriander seeds 2 tbsp. Cumin Seeds 1 tbsp. Full red chilly 4 Ginger 1’’ Garlic 4 cloves Black Pepper 1 tsp. Fennel seed (Sauf) ½ tsp. Asafetida a pinch Oil 2-tbsp+4 tbsp. Chopped Cilantro 1 tbsp.
In the mortar and pestle, make fresh ginger garlic paste. In the mixer add onion, tomatoes, and yogurt blend it well and make a puree. Heat the pan over medium heat, add all whole spices: coriander seeds, cumin seeds, Red chilies, black pepper and fennel seeds roast them until aromatic fragrance starts coming.
Switch off the flame and let it cool completely, then transfer to the grinder and grind it to make a fine powder.
Rinse, dry, peel and prick the baby potatoes. Heat 4 tbsp. oil in the wide pan and shallow fry the baby potatoes until it gets a nice color and becomes tender.
As soon as it becomes tender (done), drain on a tissue paper. Now heat 2 tbsp oil in the pan, add asafetida.
Add ginger garlic paste, sauté it till raw flavor of garlic goes away. Now add tomato onion and yogurt puree.
Sauté it till puree become thick. It takes 15 min over medium to high heat, stirs occasionally. Then add fried potatoes and coated it well.
Now add roasted and grounded fresh spices powder and mix it well. Add 1 cup of water and salt and mix it well
Cover it with lid and let it cook for 20 minutes with the lid on over low flame.
After 20 mins, open the lid and stir the potatoes at this stage, the potato should absorb almost all gravy. Now add garam masala and chopped cilantro and mix it well.
Lahori Aloo is ready to serve with naan.
1. Pricking the baby potatoes is very important so the potatoes will absorb all the masala and spices otherwise it becomes mild from inside.
2. Shallow fry should be done on low heat, first, start on high heat and then gradually reduce the flame on low.
3. I have used fresh ginger garlic paste, you can use readymade as well. If using readymade then add 2 tsp of ginger garlic paste.
4. You can use 1 tsp of sugar to cut the sourness of tomatoes.
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