Best Dum Aloo Fried Potatoes In Spicy Sauce Recipes

Dum Aloo (Fried Potatoes in Spicy Sauce ) image

Provided by Samiksha

Categories Curries

Time 50m

Yield 8 dum aloo, 4 serving(s)

Number Of Ingredients 18

8 baby potatoes (Boiled)
oil (for frying)
2 tablespoons oil
1 teaspoon cumin seed
1 cinnamon stick
2 -3 green cardamoms
1 medium onion (finely chopped)
1 teaspoon ginger-garlic paste
3 tomatoes (puried)
1/2 teaspoon turmeric powder
1 1/2 tablespoons chili powder (can be to taste)
1 teaspoon coriander powder
1 teaspoon fennel seed
2 teaspoons garam masala (can be to taste)
salt (to taste)
water
1/2 tablespoon sugar
cilantro

Steps:

Peel the potatoes and pierce them all over with a fork.
Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
Add onions and saute them till they become translucent.
Add the ginger garlic paste and saute them till they loose the raw smell.
Add the tomatoes and cook then covered for 5 minutes.
Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
Add the yogurt and keep stirring the yogurt until it comes to a boil.
Now add salt and stir.
Add about 2 cups of water and bring to a rolling boil.
Add the potatoes and cook for 15 minutes on medium heat, covered.
Add sugar and cook for 5 more minutes.
Garnish with chopped cilantro.

Nutrition Facts : Calories 342, Fat 8, SaturatedFat 1.1, Sodium 111.1, Carbohydrate 63.4, Fiber 11.1, Sugar 9.3, Protein 7.5

Easy Aloo Dum image

Provided by MrsMM

Categories Curries

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 13

Steps:

Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
Garnish with cilantro if you like, and serve!