Recipe ~ Aloo Dum (Potato Curry)

Recipe by “A Taste of Aussie”

This is an exotic delicious main dish or it can be used as a side dish. Just the smell of Aloo Dum can make you hungry!  To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

  1. 4 medium size potatoes
  2. 2 tablespoons oil
  3. 1 teaspoon cumin seed
  4. ⅛ teaspoon asafoetida
  5. 1 tablespoon besan (chickpea flour)
  6. 6 whole red chillies
  7. ¼ cup yoghurt
  8. 1 tablespoon sesame seeds
  9. 1 tablespoon desiccated coconut
  10. ½ cm knob fresh ginger
  11. 1 green chilli, or adjust to taste
  12. 1 tablespoon ground coriander
  13. 1 tablespoon fennel seed
  14. ½ teaspoon turmeric
  15. ½ teaspoon red chilli powder, or to taste
  16. ½ teaspoon paprika
  17. 1 teaspoon salt, or to taste
  18. ½ teaspoon garam masala
  19. about 2 tablespoons chopped coriander
  20. oil to fry
  1. Peeled and cut the potatoes into 1 cm cubes.
  2. Heat the oil in a frying pan over medium high heat. Frying pan should have at least 2 cm of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
  3. Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
  4. Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change colour. Take them out and keep aside.
  5. Blend sesame seeds, coconut, ginger, green chilli, and mix it into a paste. Use water as needed to blend into paste.
  6. In a small bowl mix, sesame paste, yoghurt, ginger, green chilli, ground coriander, fennel seed, paprika, red chilli powder, and turmeric into a paste. Keep aside.
  7. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  8. Add the asafoetida and cumin seeds. After the cumin seeds crack, add whole red chilli and besan (gram flour). Stir-fry for about half a minute until the besan is golden-brown.
  9. Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.

Yield:  Serves 4