Ingredients for dhum aloo:



900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

How to make kashmiri dum aloo:

* Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
* Dry the potatoes on a cloth and heat the ghee or oil.
* Deep fry the potatoes until golden brown. Drain and set aside.
* Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
* Grind the paste ingredients to a fairly smooth paste and stir into the onions.
* Cook for 10 minutes. Stir in the tomato puree, curd and salt.
* Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
* Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Answered by Jitendra , an ibibo Master, at 3:42 AM on October 07, 2008

well;
Serves 4

Ingredients:
4 big Potatoes
2 tbsp Ghee
2 big Onions finely chopped
3 Tomatoes made into puree
1½ cup Sour curd
¼ cup Coriander leaves finely chopped
½ tsp Jeera
½ tsp turmeric powder
1 tsp coriander powder
½ tsp Chili powder

Method:

* Pressure cook potatoes for 4 min, peel and cut into two, piece with fork and deep fry.
* Heat ghee, fry onion red, add tomato puree, cook for two minutes
* Add turmeric, coriander and chili powders and fry nicely.
* Add the curds, let it boil, add the coriander leaves and fried potatoes.
* Stir for 5 min and then remove from fire.
* Heat 1 tbsp ghee, fry jeera and season it.

Answered by Kishore , an ibibo Master, at 8:13 AM on October 01, 2008

Ingredients:
4 big Potatoes
2 tbsp Ghee
2 big Onions finely chopped
3 Tomatoes made into puree
1½ cup Sour curd
¼ cup Coriander leaves finely chopped
½ tsp Jeera
½ tsp turmeric powder
1 tsp coriander powder
½ tsp Chili powder

Method:

* Pressure cook potatoes for 4 min, peel and cut into two, piece with fork and deep fry.
* Heat ghee, fry onion red, add tomato puree, cook for two minutes
* Add turmeric, coriander and chili powders and fry nicely.
* Add the curds, let it boil, add the coriander leaves and fried potatoes.
* Stir for 5 min and then remove from fire.
* Heat 1 tbsp ghee, fry jeera and season it.

Note: To make Shahi Dum Aloo, scoop out the center portion of the potato and stuff it with crumbled paneer

Answered by Nidhi Singh , an ibibo Master, at 9:23 AM on September 30, 2008

Ingredients for dhum aloo:



900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

How to make kashmiri dum aloo:

* Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
* Dry the potatoes on a cloth and heat the ghee or oil.
* Deep fry the potatoes until golden brown. Drain and set aside.
* Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
* Grind the paste ingredients to a fairly smooth paste and stir into the onions.
* Cook for 10 minutes. Stir in the tomato puree, curd and salt.
* Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
* Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Answered by Gyan Singh , an ibibo Master, at 11:16 AM on September 28, 2008

INGREDIENTS:
12 small round potatoes
2 medium Onions
4 cloves Garlic
1 t.sp Coriander Powder
1 t.sp Cumin Powder
1.5 t.sp Red Chili Powder
1/4 t.sp Turmeric Powder
1 t.sp Paprika(optional)
4 Tb.Sp Cooking Oil
1 Tb.Sp of butter/Ghee
1 Cup Water
1/2 t.sp Garam Masala Powder
4 Tb.Sp of Tomato Puree
2 Bay Leaves
1/2 inch Ginger
Salt as per taste

METHOD:

Mix a pinch of turmeric powder and salt to the pricked potatoes and keep it aside for about 20 mins. Then shallow fry in a pan until it turns golden brown or done and keep them aside.
Finely chop the 1/2 onion and keep it aside. Make a paste of the remaining onion,garlic, ginger and keep it aside.
Heat 1 Tb.Sp of ghee/butter and cooking oil in a frying pan. Add bay leaf and fry for some time.
Now add chopped onions and fry it till it turns brown. Add the ginger-garlic-onion paste and fry for another few mins until it changes its colour to golden brown.
Add rest of the spices and the tomato puree , garam masala powder and fry in low heat until oil separates .
Add the fried potatoes and stir for another min of so. Add water , salt, and remaining ghee and bring it to boil.
Cook in low heat till the potatoes are properly cooked and the gravy is thick.
Enjoy it with paratha's /chapathi's or naan's.

source recipejunction.blogspot.co

Answered by Deepthi , an ibibo Specialist, at 8:59 AM on September 28, 2008

well SARITA , I would like to mention it that this question would has been asked here so many time but still I would love to answer it in HINDI in my mother tongue , hope you will not mind it.

आवश्यक सामग्री

छोटे आलू ——- 400 ग्राम या 14
जीरा ——- एक चोथाई छोटी चम्मच
हल्दी पाउडर ——- एक चोथाई छोटी चम्मच
मिर्च पाउडर ——- एक चोथाई छोटी चम्मच
गरम मसाला——- एक चोथाई छोटी चम्मच
धनियाँ पाउडर —— एक छोटी चम्मच
अदरक ——- एक टुकड़ा
टमाटर ——- 150 ग्राम
ताजा दही ——– 100 ग्राम
काजू ——– 50 ग्राम
हरी मिर्च ——– 2
हरा धनियाँ ——— 100 ग्राम
नमक ——– स्वादानुसार
रिफाइन्ड तेल —— 2 टेबिल स्पून

बनाने की विधि:

आलुओं को उबालिये , ठंडा कीजिये और छील लीजिये. साबूत आलुओं में कांटे की सहायता से छेद कर लीजिये कढ़ाई में तेल डालिये और आलुओं को हल्का ब्राउन तल लीजिये. अब आलुओं को प्लेट में निकाल लीजिये. आप चाहें तो आलुओं को छीलकर गोद लें और तेल लगाकर माइक्रोवेब में भी भून सकती है.

मिक्सी में टमाटर, हरी मिर्च, अदरक और काजू बारीक पीस लीजिये. कढ़ाई में एक टेबुल चम्मच तेल डाल कर गरम कीजिये सबसे पहले जीरा डालिये इसके बाद हल्दी पाउडर, धनियाँ पाउडर ,मिर्च पाउडर और अब डालिये टमाटर काजू का पेस्ट मसाले को भुनिये. जब मसाले से तेल अलग होता हुआ दिखाई देने लगे तब इसमे मथा हुआ दही डाल दीजिये और चलाते रहिये. उबाल आने के बाद 100 ग्राम पानी डालिये तरी में आलू डाल दीजिये और स्वादानुसार नमक डाल दीजिये. 2-3 मिनिट उबलने दीजिये. अब गैस बन्द कर दीजिये और गरम मसाला डाल दीजिये. आधी मात्रा हरे धनिये की डाल दीजिये.

तैयार दम आलू (Dum Aloo) कटोरे मे निकाल लीजिये. बचे हुये हरे धनियाँ को ऊपर से डाल कर सजाइये और मेहमानों को परोसिये.

Answered by Satya ~ , an ibibo Master, at 1:19 AM on September 28, 2008

INGREDIENTS—
400 gms Potatoes , 100 gms onions,100 gms curd,1tsp chlipowder,1 tsp coriender powder,1 tsp turmeric powder,1 tsp garam masala powder,1 pinch cumin seeds,1 tsp garlic and ginger paste , salt (as per taste), water.
Mathod –
Put potatoes with 300 ml.water in the cooker close the lid and allow to maximum pressure.Release steam,open the lid and peel potatoes. Heat oil in cooker, fry cumin seeds lightly ,add masala paste and fry till oil sepreter.Now place boiled potatoes and stir gently tossing the potatoes till they are light brown .Garnish with coriender leaves and serve it with roti or parata.

Answered by Seema , an ibibo Master, at 10:55 PM on September 27, 2008

Alu (small egg sized ones): 12
Onions (medium sized ones): 3 chopped
Tomato (medium sized ones): 2 pureed (ground to paste)
Curds : 1 Table spoon
Masala
redChilli powder. : 1/4 th of a small spoon
Turmeric
Coriander (Dhaniya) powder: 1 small spoon
Cumin (Jeera) powder : 1 small spoon
Oil (for deep frying Alu)

Grind to a paste
Onions : 2 medium sized
Garlic : 5 big cloves
Ginger : 1/2 piece
Coriander leaves : 1/2 a small bunch
Green Chilly : 3 medium sized ones
Salt to taste

Lightly cook potatoes, peel and drill holes in them using a fork ; this is for the frying to reach the innards of the potato Put some salt and turmeric powder in a vessel, put all the potatoes into this vessel and shake vigorously so that the powder is well spread over them. Deep fry the potatoes until golden brown. Retain one table spoon of the fried oil in the kadhai and keep aside the rest for future use.
Add some cumin (jeera) into the oil until they crackle. Add the chopped onions and fry until dark brown..Add the ground paste and stir fry for two minutes. Add the tomato puree, and all masala powders. Stir fry until the oil stands out. Add the curds (beaten) in two batches so as to blend them into the gravy smoothly. Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered. Cook on high flame until the gravy thickens, add salt. Garnish with sliced onions and chopped coriander leaves.

Answered by EmM , an ibibo Advisor, at 10:44 PM on September 27, 2008