0:00
hey guys today we will make a really
0:02
special homestyle version of dum aloo
0:05
which I grew up loving so let's get
0:08
started right now so to make this recipe
0:11
for a load um you're gonna need
0:12
something perhaps a potato cumin seeds
0:15
dig image or kashmiri red chilli powder
0:18
turmeric garam masala salt kitchen King
0:22
ten grams of ginger 10 grams of garlic
0:25
90 grams onion 2 medium size tomatoes
0:28
and a tablespoon of ghee and finally
0:31
you're also gonna need some peeled and
0:33
boiled potatoes because no recipe for
0:36
aloo them would be complete without the
0:37
potatoes so first let's start and make a
0:40
puree of the onion ginger and garlic and
0:43
after that we're gonna make a puree of
0:45
our tomatoes to make the puree you can
0:48
add in some water to help grind it up
0:51
into a smooth paste so there we have a
0:54
purified onion ginger and garlic and our
0:57
tomato puree now go ahead and heat up a
1:00
walk or a deep pan on medium heat in
1:02
order to make a puree you can add in a
1:04
little bit of water to really help to
1:06
mix all that together and make a smooth
1:08
puree so my pan is hot now and now I'm
1:11
gonna add in my ghee now as soon as your
1:15
ki melts add in your cumin seeds a piece
1:21
crackle we then a small pinch of your
1:24
hing next add in your onion and ginger
1:27
garlic paste and give it a nice stir
1:31
those fluencies are really toasted and
1:34
it smells so delicious in here now I'm
1:39
gonna cook this until your onion ginger
1:42
garlic paste begins to turn brown
1:45
keep stirring from time to time this we
1:47
do not want this mixture to burn that's
1:50
gonna give a really bitter and
1:51
unpleasant taste as you can see now our
1:54
mixtures begin to dry out keep stirring
1:58
since now to make sure we'll be more
2:01
if you find that the mixtures becoming
2:03
too dry and to start to the pan just add
2:06
a little bit of water
2:10
just stir all those nice brown parts off
2:14
the pan and cook this until you have a
2:17
nice deep brown color for mixture is
2:21
ready now it's nice and brown and next
2:24
you want to add in your pureed tomatoes
2:27
mix well bring this up to a simmer now
2:32
so our mixture has come to a simmer now
2:34
now you want to add in some of your
2:36
spices so I'm gonna add 1/2 a teaspoon
2:40
of my garam masala and half a teaspoon
2:43
of Kitchen King give it a nice mix and
2:47
just slowly cook this out until your
2:50
mixture begins to turn red now it's the
2:53
substance called lycopene which is gonna
2:55
help to make the thread there is no red
2:59
chili powder yet just cook this off for
3:01
about 10 more minutes so it's been about
3:03
10 minutes 9 as you can see I make sure
3:06
it's redder and it smells delicious
3:09
the flavors from the kitchen cane and
3:11
the garam masala have really scented the
3:14
sauce now adding about a teaspoon of
3:17
your Kush maybe red chili powder and
3:19
cook this for a few more minutes or
3:22
until your mixture is dry now while this
3:25
cooks cut your potatoes into one-inch
3:27
size cubes now just add in a touch of
3:30
turmeric cook this for about a minute so
3:34
mixture is really dry now now adding
3:37
your potatoes this stage you want to be
3:42
really gentle while you mix if you don't
3:46
want to break and puree our potatoes
3:49
just gently stir this around we are
3:53
doing this right now to really infuse
3:56
that masala or that nice tomatoey
3:59
gingery oniony mixture and really let
4:03
the potatoes soak all of that let this
4:05
cook now start adding in some water I'm
4:10
using some hot water and mix this around
4:19
lower the heat a bit to medium low so
4:25
the start wet make your gravy at the
4:28
verge of liquidy still quite runny not
4:33
quite thick and then I'm just gonna
4:35
slowly simmer this down and make it
4:38
thicker this is gonna help allow the
4:41
potatoes to really absorb that delicious
4:45
now put a lid on and gently simmer this
4:50
on medium-low there you have it guys
4:52
that's a delicious homestyle version of
4:55
dum aloo I love the spiciness of tomato
4:58
eNOS and you gotta have it when it's
5:00
piping hot now you can always pairs up
5:02
with some lentils I personally just love
5:05
it for the potatoes the gravy the rice
5:07
was growing up all our light was
5:10
potatoes you can even try this with
5:12
previous Indian breads like Curry's
5:14
parantha or rotis I hope you guys like
5:17
my video leave me a like on a comment
5:19
down below subscribe to my channel by
5:21
clicking the link right over here and
5:23
you can see many other fun North Indian
5:26
dinner ideas you can learn more about
5:28
the spices used in this recipe if you
5:30
check out my series about spices called
5:33
let's make it spicy until there are
5:35
stickers again on the next one
