Dum Aloo

Name: Dum Aloo
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 big potatoes; 1 cup cubed onions; 1 ripe tomato; 2 tbsp oil; 10-12 cashews or almonds; 1 tsp ginger garlic paste; 1 slit green chilli; to taste salt; 1/2 cup curd; 2 tbsp chopped coriander leaves; 1 bay leaf; 1 green cardamom; 1/4 tsp coriander powder; 1/3 tsp garam masala; 1/4 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp kasuri methi; as required water

Harminder Kaur Sethi @cook_12688480

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post-40
Dum Aloo is a potato-based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.

Harminder Kaur Sethi @cook_12688480

Saved

Ingredients

20 minutes

4 servings

2big potatoes
1 cupcubed onions
1ripe tomato
2 tbspoil
10-12cashews or almonds
1 tspginger garlic paste
1slit green chilli
to tastesalt
1/2 cupcurd
2 tbspchopped coriander leaves
1bay leaf
1green cardamom
1/4 tspcoriander powder
1/3 tspgaram masala
1/4 tspred chilli powder
1/2 tspturmeric powder
1/2 tspkasuri methi
as requiredwater

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Steps

20 minutes

1

Assemble all ingredients.
2

Cut the potatoes in cubes.
3

Boil potatoes in 2 cup water. Cool & shallow fry them.
4

Heat oil in a karahi with bay leaf & cardamom. Add ginger garlic paste & cook till aroma smells.
5

Grind the onions, tomatoes & almonds in the mixie till it becomes a smooth paste.
6

Add this tomato paste in the karahi. Add salt, red chilli powder, turmeric powder & garam masala. Cook, it becomes thick.
7

Now add curd.cook till it becomes thick & add potatoes with 1/2 cup of water.
8

Stir well & after a boil cover it with lid or foil. Dum cook on low flame for 5-7 minutes.
9

Open the lid & sprinkle Kasuri methi. Again cover & cook for 3 minutes. Switch off the flame.
10

Now sprinkle coriander leaves & powder. Serve hot with rice or chapati.