Aloo Dum Curry With Veg Pulav Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Peel and cut them into cubes.
• STEP 2.In a pan, heat oil and add cumin seeds, bay leaf, and whole spices. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until they turn golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 5.Add the boiled potato cubes and mix well. Add water and salt as needed. Cover and simmer until the potatoes are cooked through and the gravy thickens.
• STEP 6.For the Veg Pulav, heat ghee in a separate pan. Add cumin seeds, bay leaf, and whole spices. Saut茅 for a minute.
• STEP 7.Add chopped vegetables like carrots, peas, and beans. Saut茅 for a few minutes.
• STEP 8.Add soaked and drained basmati rice, salt, and water. Bring it to a boil, then reduce the heat and cover the pan. Cook until the rice is fluffy and cooked through.
• STEP 9.Serve the Aloo Dum Curry hot with Veg Pulav. Garnish with fresh coriander leaves and enjoy!

Cooking Tips

• To enhance the flavor of the Aloo Dum Curry, you can add a teaspoon of kasuri methi (dried fenugreek leaves) while cooking.
• For a spicier curry, you can increase the amount of red chili powder or add green chilies.
• Make sure to soak the basmati rice for at least 30 minutes before cooking to ensure fluffy and separate grains.

Storage and Serving

• Leftover Aloo Dum Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Aloo Dum Curry with Veg Pulav as a main course for lunch or dinner. It can also be enjoyed with roti or naan.