Ashk Dum Aloo 280g

Ashk Dum Aloo is a delectable Indian dish that features baby potatoes cooked in a rich, spicy gravy. The term „Ashk“ refers to the use of onions in the dish, which are often caramelized to create a deep, sweet flavor. „Dum“ signifies slow cooking, which helps meld the spices and flavors together beautifully. Here’s a recipe for making Ashk Dum Aloo:
Ingredients:
For the Potatoes:
500g baby potatoes (or small potatoes)
2 tbsp oil for frying (optional)
For the Gravy:
2 large onions, finely chopped
2 tomatoes, finely chopped or pureed
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
2-3 green chilies, slit (adjust to taste)
1/2 cup plain yogurt
2 tbsp oil or ghee
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp amchur (dry mango powder) or lemon juice (for tanginess)
Fresh coriander leaves for garnishing
Salt to taste
Instructions:
Prepare the Potatoes:
Wash and peel the baby potatoes. If they are large, cut them into halves or quarters.
Boil the potatoes in salted water until they are just tender (about 10-12 minutes). Drain and let them cool.
Fry the Potatoes (Optional):
Heat 2 tablespoons of oil in a pan. Lightly fry the boiled potatoes until they are golden and crispy. This step is optional but adds a nice texture to the dish.
Remove and set aside.
Prepare the Gravy:
Heat 2 tablespoons of oil or ghee in a large pan. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown. This caramelization is key for a rich, sweet flavor.
Add the ginger, garlic, and green chilies. Cook until the raw smell disappears.
Add Spices and Tomatoes:
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for a minute to release the spices’ flavors.
Add the chopped or pureed tomatoes and cook until the oil starts to separate from the mixture.
Incorporate Yogurt:
Lower the heat and stir in the yogurt. Cook gently for a few minutes, making sure the yogurt doesn’t curdle. The yogurt adds creaminess and a tangy flavor to the gravy.
Add Potatoes:
Gently add the fried or boiled potatoes to the gravy. Mix well to coat the potatoes with the spices and gravy.
Add salt and garam masala. Stir to combine.
Dum Cooking:
Cover the pan with a lid. Cook on low heat for about 15-20 minutes, allowing the flavors to meld and the potatoes to absorb the gravy.
Finish with Tanginess:
Add amchur (or lemon juice) for a tangy flavor. Stir gently.
Garnishing:
Garnish with freshly chopped coriander leaves.
Serving:
Serve Ashk Dum Aloo hot with naan, roti, or steamed rice. It’s a comforting and flavorful dish that pairs well with various Indian breads and side dishes.
Enjoy your delicious and aromatic Ashk Dum Aloo!