If you are searching for a pure veg aloo dum, then it's only for you. This dum aloo recipe is made without onion & garlic. This is perfect to serve with puri or radhaballavi in our Indian religious puja day. Check out the recipe here.
At first, peeled the potatoes and cut them into a cube shape.
Put them into a pressure cooker along with a sufficient amount of water and 1 tsp of salt.
Cover the lid and pressure cook them until one whistle.
Heat a frying pan with 2 tbsp of oil.
Add five-spice mix (panch phoron) along with 2 bat leaf, cinnamon, clove, and cardamom.
Temper for 10 seconds, then add 1/2 tsp of turmeric powder and stir a little.
Then add 1 tsp of coriander powder and 1 tsp of cumin powder. Stir well.
Thereafter add 1 tbsp of ginger paste and saute. Also, add 1 chopped tomato and saute in medium flame until the mixture starts to release oil.
Add 2 tbsp of cashew paste and continue stir. At this time, add salt. This will help to speed up the saute process.
Add 1/2 tbsp of crushed kasoori methi. Then add 2 slits green chili.
After all the saute is done, add the boiled potatoes and start mixing.
Then add a sufficient amount of water for gravy and stir a little. (do not over stir, otherwise the potato become mushy.)
Add chopped coriander and give a little mix.
Now add 1/2 tbsp of hot spice powder, give a little mix and your shahi aloo dum is ready to serve.
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Notes
∗ While it's shahi aloo dum, you can also add poppy seeds, melon seeds along with cashew paste. These all taste great together is any recipe.∗ At the start, I use Bengali special panch phoron for temper but that is totally optional. You can also use only cumin seeds instead. I just use it because it brings a nice aroma in the aloo dum because this total recipe is without onion and garlic.∗ If you need a little strong and authentic flavor in this recipe, so replace the refined oil with mustard oil.