Kathiyawadi dum aloo spicy and tasty potato-based curry. It is prepared with special garlic chutney mixed into tomato-onion-based sauté with deep-fried baby potatoes. It is a little more spicy and different from regular Punjabi dum aloo. I also share the masala paratha recipe, which is an easy and simple flatbread recipe made with wheat flour, curd and regular spices. Do try this best combo of dum aloo and masala paratha.
The key to making dum aloo and masala paratha at home are
- For dum aloo always poke the aloos well before frying. This helps potatoes to become spongy and absorbs juices from the gravy and tastes great.
- I deep fried aloo for the crispy outer layer, but you can also shallow fry it without compromising its taste.
- The chili-garlic paste gives kathiyawadi flavor to dum aloo. You can adjust its spice level according to your taste.
- For dahi masala paratha, mix the curd or yogurt, and ensure to whisk it properly so that it gets properly with the dough. also, ensure to use a sour and thick curd for better flavor and taste.
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Kathiyawadi dum aloo recipe | how to make dum aloo | dahi masala paratha | sabzi and paratha recipe
Ingredients
For dum aloo
- 500 gram baby potatoes
- 2.5 cup water
- Oil to deep fry potatoes
- 7-8 dry red chilli - soaked
- 10-12 garlic cloves
- 1 tsp cumin seeds
- Salt to taste
- 2 tbsp oil
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 green cardamoms
- ½ tsp hing
- 1 inch cinnamon
- 1 bay leaf
- 3-4 cloves
- 3 medium size finely chopped onion
- ½ tsp ginger paste
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tbsp besan - gram flour
- 3 medium size tomato puree
- Salt to taste
- 3 tbsp curd - yogurt
- 1 tsp kasuri methi
- 1 tsp sugar - optional
- ½ tsp garam masala
- ¾ cup water or as required
- Some coriander leaves
For masala paratha
- 2 cup wheat flour
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ¼ tsp cumin seeds
- ½ tsp ajwain
- 1 tsp ginger paste
- ½ tsp garam masala
- 1 tsp kasuri methi
- Salt to taste
- ¼ cup coriander leaves
- ¼ cup mint leaves
- 2 tbsp oil
- Some dry flour
- Ghee for paratha layering and roasting
Instructions
Making kathiyawadi dum aloo
- Firstly, in a pressure cooker, add potatoes, salt, and required water. boil it on a medium flame for 1 whistle.
- Remove the skin of boiled potatoes and prick it with a fork.
- Then deep-fried potatoes on medium flame till slightly crispy coating their outer surface. Keep it aside.
- Now in a mixture jar, add soaked dry red chilli, garlic cloves, cumin seeds, salt, and some water. grind it into a smooth paste. Keep it aside.
- In a pan, add oil and ghee. Then add cumin seeds, fennel seeds, green cardamom, hing, cinnamon stick, bay leaf, cloves, and hing. Sauté a for a minute.
- Then add chopped onion and cook till it becomes translucent.
- Now add ginger paste and red chili paste. Sauté till oil separates from its sides.
- Then lower the flame, and add turmeric powder, red chili powder, coriander powder, cumin powder, and besan. Sauté for a few minutes.
- Now add tomato puree and salt. Cover and cook gravy till oil separates from its sides.
- Then add curd and mix well. Add kasuri methi, sugar and garam masala. mix well.
- Now add water and bring it to a boil.
- Then add potatoes and mix well. Cover and cook sabzi on medium flame, so all gravy flavors absorb into the potatoes.
- Garnish with coriander leaves and serve.
Making masala paratha
- In a mixing bowl, take 2 cup of wheat flour.
- Then add turmeric powder, red chili powder, cumin seeds, ajwain, ginger paste, coriander leaves, mint leaves, salt to taste, garam masala, kasuri methi, and oil. Mix well.
- Add curd and mix well. Then add water gradually and knead the semi-soft dough.
- grease oil and rest the dough for 15 minutes.
- now pinch a ball-sized dough and dust with wheat flour. roll gently to medium thickness.
- spread ½ tsp ghee or oil and dust with wheat flour. then fold half and spread the oil and dry wheat flour.
- fold triangle and press gently without putting much pressure.
- dust with wheat flour and start to roll gently. roll to triangle paratha or shape of your choice.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the paratha and spread ½ tsp ghee, and press slightly on both sides.
- flip again once or twice till both sides are cooked properly.
- Serve masala paratha with dum aloo and raita.
Notes
For dum aloo
- cook potatoes, only 80% by pressure cook it.
- gram flour (besan) gives thickness to dum aloo gravy.
- curd gives creaminess to dum aloo gravy.
- knead the semi-soft dough for paratha.
- roast paratha on medium flame.
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