Dum aloo with poori
Baby potatoes fried golden and slow-cooked on dum (covered, on the lowest heat) in a rich onion, tomato and curd gravy with Kashmiri chilli, fennel and sonth, with puffed, deep-fried pooris: a Sunday and festival meal. The Kashmiri Pandit version has no onion or garlic, only curd, fennel and dry ginger, and in Bengal aloor dom is eaten with luchi.
- 1 h 15Time
- 1 h 10Hands-on
- 4Portions
- 15 gprotein per portion
- 810kcal per portion
Ingredients for 4 portions
- 750 gPotato, baby
- 4 tbspRefined oil
- 1 tspCumin, seeds
- 1Bay leaf
- 2Onions, ground to a paste
- 1 tbspGinger-garlic paste
- 3Tomatoes, puréed
- 2 tspKashmiri chilli powder
- 3 mlTurmeric
- 2 tspCoriander powder
- 1 tspFennel seeds, ground
- 3 mlDry ginger powder (sonth)
- 150 gCurd, whisked
- ≈ 300 mlWater
- to tasteSalt
- 3 mlGaram masala
- 1 tspKasuri methi
- 2 tbspCoriander leaves, chopped
On the side
- 300 gAtta
- 1 tbspRefined oil, for the dough
- ≈ 160 mlWater, for the dough
- 6 tbspRefined oil, for deep-frying
Method
- Put the potatoes in the pressure cooker with water to just cover. Pressure-cook for 2 whistles and let the pressure drop by itself; the potatoes should be just tender.
- Meanwhile, knead the atta with a pinch of salt, the oil and the water into a stiff, smooth poori dough. Cover it.
- Grind the onions to a paste and purée the tomatoes.
- Peel the potatoes and prick them all over with a fork.
- Heat half the oil in a kadai and fry the potatoes on medium heat, turning them, until golden all over, about 8 minutes. Lift them out.
- Add the rest of the oil, then the cumin seeds and bay leaf and the onion paste. Fry on medium heat, stirring, until golden brown, 8–10 minutes.
- Fry the ginger-garlic paste for a minute, then add the tomato purée, Kashmiri chilli powder, turmeric, coriander powder, fennel powder and sonth. Cook until the oil separates, about 6 minutes.
- Lower the heat and stir in the whisked curd a spoonful at a time so it doesn't split. Add the water and salt and bring to a simmer.
- Add the potatoes, cover tightly and cook on the lowest heat (dum) for 15 minutes, until the gravy is thick and the potatoes have soaked it up.
- Meanwhile, heat oil for deep-frying in another kadai. Divide the poori dough into 16 balls and roll each into a 10 cm round.
- Slide the pooris into the hot oil one at a time and press gently with a slotted spoon until they puff up. Turn and fry until golden, then drain on kitchen paper.
- Stir the garam masala into the dum aloo, crush the kasuri methi over and sprinkle with coriander leaves. Serve with the hot pooris.
