Dum Aloo

Name: Dum Aloo
Yield: 4 serving
Cuisine: Indian
Ingredients: 300 Gm Boiled Baby potato; 2 Medium size Onion; 1 medium size Tomato; 20 Gm Badam and cashew; 2 tsp dry coconut; 1/2 tsp kashuri methi; 1 tsp Fennal seedz; 1 tsp ginger, garlic and green chilli paste; 1 tsp red chilli powder; 1 tsp jeera; 1 tsp Garam masala powder; 1 tsp Coriander powder; 1/2 tsp Haldi powder; to taste Salt; 1/2 tsp Jeera; 4- 5 Cloves; Pinch Black pepper powder; 2 tsp cream; Oil for fry and tempering; Pinch hing; 1/2 mustard seeds, jeera

Dipali Amin @cook_12176446

Dum Aloo

Dipali Amin @cook_12176446

Saved

Ingredients

4 serving

300 GmBoiled Baby potato
2Medium size Onion
1medium size Tomato
20 GmBadam and cashew
2 tspdry coconut
1/2 tspkashuri methi
1 tspFennal seedz
1 tspginger, garlic and green chilli paste
1 tspred chilli powder
1 tsp jeera
1 tspGaram masala powder
1 tspCoriander powder
1/2 tspHaldi powder
to tasteSalt
1/2 tspJeera
4- 5Cloves
PinchBlack pepper powder
2 tspcream
Oil for fry and tempering
Pinchhing
1/2mustard seeds, jeera

Saved

Steps

1

Pressure cook baby potatoes with 2 cups of water and salt. pressure cook for 1-2 whistle.
2

Once pressure releases, allow the potatoes to cool. then Peel off the skin from the potatoes.
3

Poke all over the potatoes well with fork. do not break the potatoes, be gentle.
4

In a large kadai, add oil and fry potatoes till they turn golden brown. approx. 3-5 minutes.
5

Then keep the fried aloos aside.
6

Masala paste / gravy recipe:
7

To the same oil, add spices like cinnamon, cloves and cardamom. saute till they turn fragrant.
8

Next add in sliced onions and saute till they turn translucent.
9

Now add ginger-garlic paste and continue to fry.
10

Once the raw smell on ginger-garlic disappears, add chopped tomatoes and saute till they turn soft.
11

Also add few cashews and badam saute. turn off the flame.
12

Once the mixture is cooled, blend to smooth paste without adding water. Add kashuri methi and dry coconut and fennal seeds also
13

Dum Aloo recipe
14

In a same kadai, add a tsp of oil along with cumin seeds.
15

Once they splutter, add prepared masala paste and fry for 5-6 minutes.
16

Now add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
17

Turn the flame to low and add crean. give a good mix.
18

Add fried aloos to the gravy.
19

Add 1 cup of water or as required to adjust the consistency.
20

Close the lid and allow aloo to cook on low flame for 20 minutes. keep stirring in between if required. this helps aloo to cook completely absorbing the flavours of gravy.
21

Serve dum aloo hot with rice, chapathi or naan.