Aaloo Dum – Literally, potatoe masala cooked in sealed pan
Whole potatoes marinated with Masala Yogurt & cooked on Dum. The technique of dum is to seal a the pot with the help of dough, main reason to seal all steam and flavors in the pot. Hence producing an intense flavor cloud. It is a slow cooking method and keeps the flavors intact even when dish has been cooked for hours.
This particular recipe is also an inspiration from an old cookbook and I had to make lot of changes to adjust to modern kitchens.
6 small Potatoes (cleaned & peeled)
Natural Yogurt 1 cup
1/4 tsp ground turmeric
1/2 tsp ground chilli powder
1 tsp ground Coriander
1 black cardamom
1 tsp cumin seeds
½ tsp of black pepper
½ inch stick of cinnamon
Salt to taste
1 tsp sugar
All the spices above needs to be ground fine in a spice mix
1 tbsp ghee
1 big bay leaf
- Peel the potatoes, if they are big in size than halve them and poke with a fork
- Prepare the marinade by mixing all spices in the yogurt
- Coat the potatoes in the marination and leave in the fridge for at least 30 minutes
- Heat ghee in a pan
- Add bay leaves
- Pick up the potatoes and add in the pan.
- Saute on a low heat till you start seeing them golden. Be very careful the pan can get very sticky and burn. Keep the heat low
- Now add all the marinade
- Now transfer the potatoes into a deep dish pan that has a sealable lid.
- The potatoes will be cooked on dum now for next 10 minutes.
Note: Dum to a pot is given on a bed of hot coal and in a regular kitchen that is not possible. So for creating a similar effect, put a thick iron griddle under the cooking pot and leave it on Dum. Usually a Handi is best for such dishes. Specially, biryani and meat dishes but even vegetarian dishes can get super flavor with this kind of cooking method. Always rest the Handi after the cooking time so as to let the inner temperature get normal.
Enjoy your cooking and share your experience with us.