A truly finger-licking dish of Uttar Pradesh is the iconic Prayagraj dum aloo that is served at breakfast with crispy samosas, paratha, khasta or rice. Dum aloo is a flavoursome curry made with whole baby potatoes (aloo means potato in Hindi).
There are typically two ways to make this quick dish. First, the baby potatoes are cooked, peeled carefully and roasted in a little oil in a large kadai till they turn golden brown. The potatoes are removed and allowed to cool. Some people avoid roasting the potatoes preferring the well-cooked soft texture.
Onions, tomatoes, ginger and green chillies are ground till it becomes a fine paste. A little oil is added to the kadai to which tejpatta (bay leaves), a cinnamon stick, cumin seeds and a pinch of hing are added. After it crackles, the ground mixture is added to it. Salt, red chilli powder, coriander powder and turmeric powder are added. Alternatively, you can add the Dum Aloo Masala that is now available in the markets.
A little curd is added and the curry is stirred well. The potatoes are added along with garam masala and amchur powder if you prefer a slightly tangy taste. It is mixed well and garnished with freshly chopped coriander leaves.
Locals swear that this spiced curry best enjoyed with khasta should be sampled at Hari Ram & Sons, Sainik Sweets and Netram Mulchand & Sons.
Written by Lakshmi Subramanian
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