Dum aalu

Name: Dum aalu
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-12 baby potatoes; 1 cup onion tomato puree; 1 dry red chilli; 1 stick cinnamon; 1-2 green cardamom; 1/2 tsp cumin seeds; 4-5 tbsp Oil; 1/4 tsp Asafoetida; 1 green chilli splitted; 1 red chilli splitted; 6-7 Garlic minced; 1 inch Ginger piece minced; to taste Salt; 2 tsp Red chilli powder; 2 tsp Coriander powder; 1/2 tsp Garam masala; 2 tbsp Curd; 1 tsp Kasoori Methi; 1/2 tsp Sugar; as required Fresh cream to garnish

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#goldenapron3
#week11
Dum aalu is almost everybody's favorite during this lock down. As it needs minimal ingredients that too easily available at home. Easy to make and delicious.

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#goldenapron3
#week11
Dum aalu is almost everybody's favorite during this lock down. As it needs minimal ingredients that too easily available at home. Easy to make and delicious.

Saved

Ingredients

30 minutes

4 servings

10-12baby potatoes
1 cuponion tomato puree
1dry red chilli
1 stickcinnamon
1-2green cardamom
1/2 tspcumin seeds
4-5 tbspOil
1/4 tspAsafoetida
1green chilli splitted
1red chilli splitted
6-7Garlic minced
1 inchGinger piece minced
to tasteSalt
2 tspRed chilli powder
2 tspCoriander powder
1/2 tspGaram masala
2 tbspCurd
1 tspKasoori Methi
1/2 tspSugar
as requiredFresh cream to garnish

Saved

Steps

30 minutes

1

Wash baby potatoes. Pressure cook them. Once boiled and cooled Peel off the skin of potatoes. Get the onion tomato puree ready.
2

Heat up a pan. Add oil. Once hot add all boiled peeled potatoes. Shallow fry them until golden brown. Remove them in a dish.
3

Add all whole spices to the remaining oil. After spluttering add asafoetida and add minced garlic and ginger. Add splitter red chilli too. Saute for 1 minute.
4

Now add onion tomato puree. Add salt and sugar too.. Saute untill cooked and oil separates. Add all spices powder.
5

Saute for 1 min. Add curd and mix well. Add all baby potatoes and a glass of water. Add garam masala and kasoori Methi. Cover and simmer for 2-3 mins.
6

Garnish with green chillies and fresh cream. Serve hot sabji with paratha buttermilk.