Restaurant-style Dum Aloo

Name: Restaurant-style Dum Aloo
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 8-10 small size boiled potatoes; 1 large onion; 1 tbsp ginger garlic paste; 6-8 cashews; 5-6 tbsp curd / yogurt; 1 bay leaf; 1/2 tsp cumin seeds; 2 tsp Kashmiri red chilli powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala; salt; oil

Nandinee Parag Jambhulkar @cook_22389136

#Week2of5
#favourite lunch
Post 2
Dum Aloo recipe is one of the most favourite curry of Indian cuisine. Dum Aloo gets its characteristics flavour and texture from the intensely flavoured gravy that the potatoes are cooked in. This dish is full of flavours and very delicious.

Nandinee Parag Jambhulkar @cook_22389136

Saved

Ingredients

30 mins

4 servings

8-10small size boiled potatoes
1large onion
1 tbspginger garlic paste
6-8cashews
5-6 tbspcurd / yogurt
1bay leaf
1/2 tspcumin seeds
2 tspKashmiri red chilli powder
1/2 tspturmeric powder
1 tspcoriander powder
1 tspgaram masala
salt
oil

Saved

Steps

30 mins

1

Boil potatoes peel and prick them with fork. In a mixer grinder grind chopped onion and cashews with little water and a make a paste.
2

Heat 3 tbsp oil in a pan and add boiled potatoes and shallow fry them on a medium flame till they turn golden.
3

Drain and transfer them in a plate and keep aside. In the same oil add cumin seeds bay leaf and sauté. Now add Paste of onion and cashews and sauté till they turn translucent.
4

Now add ginger garlic paste and sauté for a 2 min on a medium flame. Now add the remaining spices like turmeric powder coriander powder and Kashmiri red chilli powder and mix well and cook for a min.Now add curd and stir continuously till oil starts separating
5

Cook the masala for a 2 to 3 mins. Now add salt along with fried potatoes and mix well.
6

Add 1/2 cup water and bring it to boil on a medium flame.
7

When it starts boiling cover with the lid and cook on a medium flame till you get the desired consistency of the gravy. Turn off the flame and transfer into a serving bowl and garnish with chopped coriander leaves.