Aloor Dum Recipe

Aloor Dum

A couple of days prior, I was longing for some "Aloor Dum", the caring we used to get in the colder time of year outing transports. I can, in any case, recall those white paper boxes we would get on the way towards the cookout spot, each crate would comprise of Luchi-"Aloor dum" and an irregular sweet from the nearby sweet shop. To my memory, that paper box was very unique, a little piece of my life as a youngster, a recognition of a euphoric day loaded with fun that we get to enjoy consistently with loved ones.

Returning to the food, the right sort of "Aloor Dum" would have a dryish, zesty sauce blended with the potatoes. The sauce-to-potato proportion wouldn't be a lot, but the sauce would preferably be to a great extent, while the impeccably enlivened potatoes taste extraordinary even with a not-really warm lunch ( it didn't make any difference regardless of whether the luchi gets cold some of the time inside the cases). The fervor of a colder time of year outing overwhelms all that you see. Nonetheless, I love the strong flavors that this dish offers of real value, and that too absent a lot of problems. You can make the "Dum Aloor" Masala in advance, calling it by that name since this zest mix similarly works in various "Dum Aloor" recipes. Trade your customary stew cumin-coriander powder with this masala while involving it in any recipe. 

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The "Dum Aloor" Masala remains well at room temperature as it's a broiled flavored mix, however for a more drawn-out period of usability, you can store it in the fridge. I ordinarily make it in a piece between 150-200g without fail and utilize it as required.
Prep Time: 16-20 minutes
Cook time: 21-25 minutes
Serve: 4
Level Of Cooking: Easy
Taste: Mild
Ingredients for Aloor Dum Recipe:

1. Baby potatoes boiled and peeled 12-16
2. Oil 2 tablespoons
3. Bay leaves 2
4. Onion paste ¾ cup
5. Ginger-garlic paste 1 tablespoon
6. Fresh tomato puree 1 cup
7. Salt to taste
8. Turmeric powder ¼ teaspoon
9. Red chilli powder 1 teaspoon
10. Cumin powder 1 teaspoon
11. Castor sugar (caster sugar) a pinch
12. Green peas 2 tablespoons

Method: 

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Step 1
Heat oil in a non-stick pan. Add torn bay leaves and sauté. Add onion paste and sauté till golden.

Step 2
Add ginger-garlic glue and sauté on medium intensity for 30 seconds. Add tomato puree and blend.

Step 3
Add salt, turmeric powder, stew powder, cumin powder, and castor sugar, blend, and cook for 7-8 minutes or till oil isolates.

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Step 4
Add some water and blend. Add potatoes and blend well. Lessen intensity and cook for 4-5 minutes.

Step 5
Add green peas and mix.

Step 6
Serve hot with Luchi.

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