aloo dum oriya style/ଓଡିଆ ଆଳୁ କଶା/aloo curry recipe/potato curry/आलू की सब्ज़ी/roshniscuisine
You can view the video recipe here
This aloo dum I prepare today is in Oriya style…it well goes with puri,chakuli(Odisha Dosa) and well accompanied with our famous dahibara.In our home we prefer little thick type gravy but if you want you can make it thin…So lets get started the recipe with a tip…always keep the tadka ingredients and whole garma masla spices in a container having small small compartments and keep in a place wher you can easily access it so that we can use it regularly.I have share the picture also in the video…
Preparation Time 15 min
Cooking Time 15 to 20 min
Serving Persons 4 to 6
3 medium size potatoes boiled in salted water
Peeled and mashed into big chunks
1 large onion finely chopped
2 large tomatoes finely chopped
1 tsp ginger-garlic paste
3 green chili chopped
1 tbsp chopped coriander leaves
3 cups hot water
2 bay leaves
2 inch cinnamon stick
1 big cardamom
½ tsp mustard seeds
1 tsp cumin seeds
1 whole red chili broken into halves
a pinch of asafoetida
¼ tsp turmeric powder
½ tsp red chili powder
½ tsp kashmiri red chili powder
½ tsp cumin seed powder
1 tsp garam masala
½ tbsp coriander powder
1 tbsp oil
Black Salt to taste
Heat oil and add all whole garam masala.
When it start crackling add mustard seeds,cumin seeds,asafoetida and whole red chili.
When the mustard seeds starts crackle,add chopped onion with a pinch of salt so that onion cooked faster.
Next add the ginger-garlic paste,chopped green chili and sauté this till the onion gets cooked.
Next add chopped tomatoes and let it cook till it gets mushy in texture and becomes a paste type consistency.
Now add all the masalas except garam masala and mix it well.
Meanwhile heat water.
Add the mashed potatoes to the onion,tomato mixture and mix it well.
Let it cook for some time in low flame.
Now it’s the time to add hot water to this.
Stir it properly nd let it cook in low to medium flame for some time so that all the maslas well absorbed into the potatoes.
Add garam masala and chopped coriander leaves fnally.
Serve hot …
Boil the potatoes and make it cool down so that it is easy to peel and have less moisture.
Always use hot water to make gravy to retain the flavour.
Cook the onion and tomatoes in low flame so that it is propery mixed with potatoes.
Before adding the potatoes add all spices so that it is easy to mix with potatoes.
Add the garma masala at last to retain its flavour.
By adding whole garam masla it enhance the flavour of curry.
I have used black salt here instead of sea salt as it is good for health.
We prefer little thick gravy type consistency,so I mash the potatoes with big chunks instead of cutiing into cubes.