Best 2 Dum Aloo Fried Potatoes In Spicy Sauce Recipes

"Dum aloo fried potatoes in spicy sauce" is a mouthwatering Punjabi dish consisting of fried potato cubes cooked in a rich, flavourful tomato-based sauce. This delightful dish combines the perfect blend of crispy potatoes, tangy tomatoes, and aromatic spices, making it a favourite among food enthusiasts. Get ready to embark on a culinary journey as we explore the best recipe to prepare this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

DUM ALOO (FRIED POTATOES IN SPICY SAUCE )

Dum Aloo (Fried Potatoes in Spicy Sauce ) image

This is a north Indian (Kashmiri) dish , traditionally the recipe is made with potatoes cooked in yogurt. This is not the authentic recipe. Its my take on the Dum Aloo. Tastes equally great. It can be served with rice/roti/paratha/naan.

Provided by Samiksha

Categories Curries

Time 50m

Yield 8 dum aloo, 4 serving(s)

Number Of Ingredients 18

Ingredients

8 baby potatoes (Boiled)
oil (for frying)
2 tablespoons oil
1 teaspoon cumin seed
1 cinnamon stick
2 -3 green cardamoms
1 medium onion (finely chopped)
1 teaspoon ginger-garlic paste
3 tomatoes (puried)
1/2 teaspoon turmeric powder
1 1/2 tablespoons chili powder (can be to taste)
1 teaspoon coriander powder
1 teaspoon fennel seed
2 teaspoons garam masala (can be to taste)
salt (to taste)
water
1/2 tablespoon sugar
cilantro

Steps:

Peel the potatoes and pierce them all over with a fork.
Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
Add onions and saute them till they become translucent.
Add the ginger garlic paste and saute them till they loose the raw smell.
Add the tomatoes and cook then covered for 5 minutes.
Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
Add the yogurt and keep stirring the yogurt until it comes to a boil.
Now add salt and stir.
Add about 2 cups of water and bring to a rolling boil.
Add the potatoes and cook for 15 minutes on medium heat, covered.
Add sugar and cook for 5 more minutes.
Garnish with chopped cilantro.

Nutrition Facts : Calories 342, Fat 8, SaturatedFat 1.1, Sodium 111.1, Carbohydrate 63.4, Fiber 11.1, Sugar 9.3, Protein 7.5

METHI DUM ALOO - FENUGREEK INDIAN SPICY POTATOES

Methi Dum Aloo - Fenugreek Indian Spicy Potatoes image

Make and share this Methi Dum Aloo - Fenugreek Indian Spicy Potatoes recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons ghee or 2 tablespoons oil
1 pinch asafoetida powder
1/2 teaspoon mustard seeds
1 teaspoon cumin seed
3 teaspoons kasuri methi (dried fenugreek leaves)
salt
1/4 teaspoon black pepper
1 kg baby potatoes, washed and dried
3 tomatoes, washed,peeled and chopped
3 onions, peeled,washed and chopped
2 cloves garlic, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and chopped
2 green chilies, washed,ends trimmed and chopped
3 teaspoons red kashmiri chilies
1 tablespoon coriander seed

Steps:

Grind together all the ingredients mentioned under'masala paste' and keep aside.
Prick potatoes all over using a fork.
Heat oil in a wok.
Once its hot, deep fry the potatoes in it until golden in colour.
Drain on clean paper towels and keep aside.
Heat oil or ghee in a skillet.
Add cumin and mustard seeds alongwith asafoetida powder.
Allow to splutter.
Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
Add kasoori methi, salt, pepper, potatoes and a little water.
Stir well.
Cover and cook on medium flame until the potatoes are tender and ready to eat.
Serve hot with naan or paratha or kulchas.
Enjoy!

Tips:

For best results, use small or baby potatoes. They cook more evenly and have a better texture in the dish.
Boil the potatoes until they are just tender but still hold their shape. Overcooking will make them mushy.
Use a heavy-bottomed pan or pot for frying the potatoes. This will help prevent them from sticking and burning.
Add the potatoes to the hot oil in batches, so that they don't overcrowd the pan. This will help them cook evenly.
Stir the potatoes frequently while they are frying, to prevent them from burning.
Add the spices and herbs to the potatoes towards the end of the cooking time, so that they don't burn.
Serve the dum aloo hot, garnished with cilantro or chopped green onions.

Conclusion:

Dum aloo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover potatoes, and it can be easily customized to your liking. Whether you like it mild or spicy, vegetarian or with meat, there is a dum aloo recipe out there for everyone. So next time you're looking for a quick and easy meal, give dum aloo a try!