Baby potatoes are fried golden and simmered in a rich, tangy yogurt and tomato gravy. This authentic Rajasthani curry, made without onion or garlic, is a flavorful delight best served with hot puris.
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Perfectly spiced Marwari aloo dum with crispy puris – a true comfort food that's energy-giving and delicious!
This marwari dish is perfect for lunch. With 759.3 calories and 14.91g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Roughly chopped)
2 pcs Green Chili (Adjust to your spice preference)
0.75 cup Plain Yogurt (Fresh, thick, and well-whisked)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
1.5 cup Water (Hot or warm)
0.5 tsp Garam Masala
1 tbsp Dried Fenugreek Leaves (Crushed between palms)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Potatoes
Place the baby potatoes in a pot with enough water to cover them. Add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are fork-tender but still firm. Do not overcook.
Drain the potatoes, allow them to cool slightly, then peel off the skins.
Using a fork, prick each potato 3-4 times all over. This is crucial for them to absorb the gravy.
2
Fry the Potatoes
Heat 1/2 cup of oil in a kadai or deep pan over medium-high heat.
Carefully add the boiled and pricked potatoes to the hot oil.
Shallow fry for 6-8 minutes, turning occasionally, until they are golden brown and have a slightly crisp outer layer.
Remove the potatoes with a slotted spoon and set them aside on a paper towel-lined plate to drain excess oil.
3
Prepare Gravy Pastes
In a blender, combine the chopped tomatoes, ginger, and green chilies. Blend into a smooth puree without adding water.
In a separate bowl, whisk the plain yogurt until smooth. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well to form a lump-free spice paste.
4
Cook the Gravy Base
Remove the excess oil from the kadai, leaving about 2 tbsp of ghee (or oil). Heat it over medium flame.
Add cumin seeds and let them splutter. Then add asafoetida, bay leaf, cloves, and the cinnamon stick. Sauté for 30 seconds until aromatic.
Pour in the tomato-ginger-chili puree. Cook for 6-8 minutes, stirring often, until the mixture thickens and oil begins to separate from the sides.
Reduce the heat to low. Slowly pour in the yogurt-spice mixture, stirring continuously for the first 2-3 minutes to prevent curdling. Continue to cook until the oil surfaces again, about 4-5 minutes.
5
Simmer the Curry
Add 1.5 cups of warm water and salt to the gravy. Stir well to combine and bring the mixture to a gentle boil.
Gently add the fried baby potatoes to the simmering gravy.
Cover the kadai, reduce the heat to low, and let the curry simmer for 10-12 minutes. This allows the potatoes to soak up the flavors of the gravy.
6
Finish and Serve
Turn off the heat. Sprinkle garam masala and crushed dried fenugreek leaves (kasuri methi) over the curry. Stir gently.
Garnish with freshly chopped coriander leaves.
Let the Aloo Dum rest for 5-10 minutes before serving. This helps the flavors to meld. Serve hot with puris, roti, or naan.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
