Dum Aloo
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 211.7
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 374.2 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 4.7 g
- Protein: 5.2 g
View full nutritional breakdown of Dum Aloo calories by ingredient
Introduction
There are many ways of making Dum Aloo literally translated into pressure (Dum) and potataoes (Aloo). Tthe most popular basic way to make this Kashmiri favorite is to get small bite sized new baby potatoes. Prick them with fork, add spice (usually turmeric), deep fry and mix with curry sauce. Also spelled Dam Alu.There are many ways of making Dum Aloo literally translated into pressure (Dum) and potataoes (Aloo). Tthe most popular basic way to make this Kashmiri favorite is to get small bite sized new baby potatoes. Prick them with fork, add spice (usually turmeric), deep fry and mix with curry sauce. Also spelled Dam Alu.
Number of Servings: 40
Ingredients
-
10 lb bite sized baby potatoes (aloo)
2 Tablespoons turmeric powder (for sprinkling before frying)
10 cups onion (chopped)
10 tablespoons garlic paste
5 tablespoons ginger paste
5 cups tomatoes (chopped)
3 Tablespoons dried red chili powder (depending on strength and taste)
3 1/2 Tablespoons garam masala powder
oil for cooking and deep frying
2 Tablespoons or salt to taste
Optional
3 Tablespoons coriander powder
5 teaspoons turmeric powder
2 Tablespoons methi
2 1/2 cup Vegan Yogurt
1 1/4 Cups cashewnut paste
Directions
Peel and prick potatoes with a fork. Sprinkle with turmeric.
Deep fry in oil over medium heat until potatoes are golden brown in color. Keep aside.
Heat oil in a pan. Add onion and cook until light brown.
Add ginger paste and garlic paste. Cook few more seconds.
Add all spce and tomatoes. Cook for few more minutes.
Add cream and ˝ cup of water (if needed). Simmer the sauce
Add fried potatoes and simmer few more minutes.
Serve hot with Basmati rice or any Indian flatbreads.
Serving Size: Makes 40 Servings
Number of Servings: 40
Recipe submitted by SparkPeople user JGRUSSO.
Deep fry in oil over medium heat until potatoes are golden brown in color. Keep aside.
Heat oil in a pan. Add onion and cook until light brown.
Add ginger paste and garlic paste. Cook few more seconds.
Add all spce and tomatoes. Cook for few more minutes.
Add cream and ˝ cup of water (if needed). Simmer the sauce
Add fried potatoes and simmer few more minutes.
Serve hot with Basmati rice or any Indian flatbreads.
Serving Size: Makes 40 Servings
Number of Servings: 40
Recipe submitted by SparkPeople user JGRUSSO.