Keto Aloo Dum

The Keto Aloo Dum is a new recipe on the block. This recipe is originally shared by Jyoti from Magic in my food original recipe . I was pulled towards her YouTube video as I was curious about the "aloo/potato component."  The origin of Aloo Dum goes to the North of India as the potato based dish  is  part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley. The baby potatoes are  deep fried, then cooked slowly at low flame in a gravy with spices.

 So what do we substitute the baby potatoes with? The answer is bottle gourd, yes the bottle gourd is scooped so as to create the structure of baby potatoes.

 The recipe is actually a surprise as when I was making it, I definitely doubted it as how can bottle gourd resemble or taste like potatoes. So honestly, the eye is fooled as it looks completely like the traditional Aloo Dum  but the spicy keto bottle gourd dish in taste is very close to the original Aloo Dum but more than anything its an amazing original creative dish created by Jyoti of Magic in my Food Magic In my Food. 

So basically it's Aloo Dum without the aloo but a lot of Dum. 

Ingredients

For the paste 

Bayleaf 2

Kashmiri red chillies soaked overnight  4-5

Black peppercorns 1 tsp

Coriander powder 2 tsp

Cumin seeds 1 tsp

Lemon juice of half a lemon 

 

For the aloo( bottle gourd) 

Bottle gourd 150g(400g)

Salt 

Others 

Ghee 4 tsp

Turmeric powder 1/2 tsp

Ginger garlic paste 

Tomato puree 2 tbsp(optional)

Salt 

Kasuri methi 

Coriander leaves for garnishing

 

Method

Step 1

In a blender add in all the ingredients for the paste and grind it. Can use a Tbsp of water for making it a fine paste

 

 Step 2

Remove the skin of the bottle gourd and scoop out roundels from the pieces as many as you can. Take out in a plate and sprinkle some salt and mix it.

Step 3

Heat a pan add 2 Tsp ghee and fry the bottle gourd balls till it is golden brown. 

Step 4 

In the same pan add 1 Tsp ghee and add the cumin seeds. After it splutters add the ginger garlic paste. Add the blended paste and cook for a few minutes.Add turmeric powder, salt and tomato puree to it. 

Step 5 

When ghee separates out, add the fried bottle gourd and  cook for about 10 to 13 mins. Crush some Kasuri methi and garnish with a Tsp of ghee and chopped coriander. Serve hot.