Dum Aloo- How my Grandfather cooked it!

Dum Aloo- How my Grandfather cooked it!

This post is in memory of my Grandfather!

My grandfather (‘nana’ as I called him, my mothers’ father), was one of the happiest people I know of. I have so many wonderful childhood memories with him- spending almost every holiday in the village, visiting the farms early morning, him waking me up with a glass of milk that carried no less than a litre of milk at a time and watching him cook every evening…

He was by far the best cook I know. Vegetarian or non- vegetarian, his culinary talent was par excellence.

It’s unfortunate I lost him 12 years back, but my love for food and for cooking comes from him…

Here is one of his precious recipes.

‘Dum Aloo‘

Dum Aloo is a potato-based dish, which is popular all over India.

This recipe is how my grandfather made Dum Aloo and it’s certainly worth every bit of effort that goes into it.

Ingredients:

10-15 medium size potatoes, boiled & peeled

1 tsp Panch-Phoran (It’s an Indian 5 spice blend. The 5 spices are cumin seeds, brown mustard seeds, fennel seeds, nigella seeds, fenugreek seeds. Add them in equal proportions, put them in a bottle, give it a good shake and the Panch-Phoran is ready.)

1.5 tbs Coriander Seeds

1.5 tbs Turmeric powder

1.5 Cumin Seeds

2 tsp Kashmiri mirch powder (Red Chilli powder- Adjust according to taste)

15-20 Peppercorn

 2tsp Fennel seeds (saunf)

1/4 tsp hing

2-3 pieces of Black Cardamom

1 Cinnamon Stick _1.5 inch approx.

little bit of Mace (javitri)

4 pieces of Dry red chilli,

A cube of ginger- 2 inch

2 pcs bay leaves

1 tablespoon dried fenugreek leaves (kasoori methi)

1 cup beaten curd (take the curd and with a fork mix it well)

Jaggery – powdered 1tbs

Mustard oil- 1/4^th cup

Ghee-2 tbs

Salt to taste

1 and 1/2 cups of water

Coriander leaves- washed, chopped and dried-a handful (enough to sprinkle on top)

Cooking Instructions:

1. Get all ingredients ready and in front of you or where its reachable and you can see it.
2. Dry roast on an iron tawa- Coriander seeds, cumin seeds, peppercorn, Fennel seeds, black Cardamom, cinnamon, ginger, Mace and Fenugreek leaves. You know they are roasted well when you start to get the smell of the masalas. Always roast on low heat and keep stirring the masalas so it doesn’t burn.
3. Once they cool, add 2 to 3 tsps. Of water and grind to a paste.
4. Heat oil in a pan (preferably in a karahi) and once it’s hot, add the Panch-Phoran, bay leaves and dried red chillies.
5. Once the start crackling, add the masala paste that you made and hing and stir well. The flame must be low. Do this for 2 minutes.
6. Add turmeric powder, Kashmiri mirch and curd and sauté on medium flame till oil starts separating.
7. Add boiled potatoes and salt. Cover for 2 to 3 minutes and let I cook on low flame.
8. Add jaggery and mix properly.
9. Add 1.5 cups of water and let it boil. Then cook for 2 minutes again on low flame.
10. Finally add crushed kasoori methi desi ghee and mix well.
11. Crush 2 to 3 potatoes (from the cooked dish) and add to thicken the gravy, if required
12. Take it out in a serving dish and garnish with fresh coriander leaves..

This is Bihari style Dum Aloo which we eat with hot parathas or puris!

Nana always said, “whenever you cook, cook with your heart and serve with a smile.” I try and follow that always!

Do try it!

lots of love,

Divya.

P.S. All the food pictures are taken by me at home, of food cooked by me at home.