How to make Aloor Dum - SK Khazana -
A very popular Bengali snack – hot aloor dum served with crisp luchis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby potatoes (बेबी आलू), Onion (प्याज़ )
Cuisine : Bengali, Indian
Course : Snacks and Starters
For more recipes related to Aloor Dum - SK Khazana checkout Baby Potatoes in Tamarind Sauce, Aloo Gol Matol, Aloo Tuk, Sea Salt Roasted Baby Potatoes . You can also find more Snacks and Starters recipes like Upma-SK Khazana Katori Chaat Corn Dog Rawa Vegetable Pancakes
Aloor Dum - SK Khazana Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Aloor Dum - SK Khazana Recipe
Baby potatoes parboiled and peeled 8-10
Onion peeled 1 large
Mustard oil 4 tablespoons
Tomatoes 1 medium
Salt 2 to taste
Bay leaves 2
Cinnamon 2 inch stick
Green cardamom 3-4
Cloves 3-4
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Kashmiri red chilli powder 1/2 teaspoon
Cashewnut paste 2 tablespoons
Sour yogurt 2 teaspoons
Green chillies 2 + for garnish
Luchis to serve
Fresh coriander leaves chopped for garnish
Method
Step 1
Chop onion.Heat mustard oil in a deep non-stick pan.
Step 2
Meanwhile, chop the tomato.
Step 3
When the oil begins to smoke, add the potatoes and salt in pan, mix well and shallow fry the potatoes on high heat till they turn a light golden brown. Transfer into a bowl.
Step 4
Add bay leaves, cinnamon, green cardamoms and cloves, mix and sauté for 1 minute. Add onion and sauté till golden.
Step 5
Reduce heat, add ginger-garlic paste, turmeric powder, coriander powder, cumin powder, Kashmiri red chilli powder and salt, mix well and sauté for 1-2 minutes.
Step 6
Add tomato, mix and sauté on medium heat for 1-2 minutes or till they turn pulpy.
Step 7
Add cashewnut paste and sour yogurt, mix well. Break and add 2 green chillies, mix and sauté on medium heat for 1-2 minutes or till oil separates. Add the fried potatoes, mix well and cook for 2 minutes on low heat.
Step 8
Transfer into a serving bowl, garnish with coriander leaves and green chilli and serve hot with luchi.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
