Dum aaloo is generally made with baby potatoes and with a generous amount of spices. Today's recipe also involves a generous amount of spicing but the procedure is a little different from the regular dum aaloo and involves regular potatoes mashed to constitute the gravy. The recipe is extremely simple and gets ready in a jiffy once you have your potatoes boiled and roughly mashed. This dish is a part of Allahabadi cuisine and the recipe was shared by a foodie from Allahabad on my favorite food group in Facebook. I teamed it up with a Bengal Special Mishti Pulao instead of the usual puri/paratha and the combination was superb!
4-5 potatoes, boiled and roughly mashed
1 tsp cumin seeds
1 tsp asafoetida or heeng
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp dry mango powder or amchur
1/2 tsp black pepper powder
2 green chillies chopped (optional)
Salt as per taste
2-3 tbsp fresh coriander leaves
2 tbsp ghee (can be used in combination with oil)
In a pan, heat the ghee and add the heeng and cumin seeds. Add the boiled potatoes and fry till slightly golden. Add all the spices and continue frying till the masalas no longer smell raw and everything comes together. Now add a little water (I added about 1 1/2 cup of water as I wanted more gravy) and cover and cook for about 5-7 minutes. Remove cover and add fresh coriander and stir. Put the cover back and cook for few more minutes until desired consistency. Serve hot.