Dum aloo

Name: Dum aloo
Yield: 3 people
Cuisine: Indian
Ingredients: 1/2 kg small aloo; 2 medium big onions ground in a blender; 3 big tomatoes (6 Tesco salad tomatoes); 6 cloves garlic; 1 inch piece of ginger; to taste Salt; Little sugar; Tez patta (if available); 1 small spoon haldi; 1 tspn dhania powder; 2 slit green chillies; 1-2 teaspoons red chilli powder (to taste); Garam masala; 8-10 peppercorns; 1 tspn zeera; Small piece of cinnamon; 2 longs (clove); 1 big elaichi (small is ok if unavailable); Dhania patta for garnish; 1/2 teaspoon amchoor powder

anujsakhuja @anujsakhuja

Dum aloo

anujsakhuja @anujsakhuja

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Ingredients

3 people

1/2 kgsmall aloo
2medium big onions ground in a blender
3big tomatoes (6 Tesco salad tomatoes)
6 clovesgarlic
1 inchpiece of ginger
to taste Salt
Little sugar
Tez patta (if available)
1small spoon haldi
1tspn dhania powder
2slit green chillies
1-2 teaspoonsred chilli powder (to taste)
Garam masala
8-10peppercorns
1tspn zeera
Small piece of cinnamon
2longs (clove)
1big elaichi (small is ok if unavailable)
Dhania patta for garnish
1/2 teaspoonamchoor powder

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Steps

1

Boil potatoes in pressure cooker with some salt for 2-3 whistles
2

Peel the potatoes and add salt and a pinch of sugar and leave for 5-10 mins. Salt should be enough to flavour the potatoes so they aren’t left bland
3

Fry potatoes on a frying pan until lightly golden brown starts coming. Taste potato for salt and add more if needed while cooking.
4

Blend the onions well
5

Fry some zeera in a saucepan before adding onions
6

Put the onions to brown in the saucepan with the tez patta (if using)
7

Blend tomatoes, ginger and garlic into a paste in the blender
8

Once onions brown, add tomato purée with ginger and garlic into the onions and fry well
9

Add haldi, dhania powder and fry until the paste thickens and leaves oil
10

Add aloos into the paste and cook for 3-4 mins, ensuring each aloo has the paste on it
11

Boil some water and add 2-3 Nespresso size cups into the mixture (more will be added later to balance cooking and thickness). Turn heat onto slow.
12

Add green chillies, peppercorn, cinnamon, long, amchoor powder, red chilli powder and elaichi and continue to cook on slow. Add water to balance. Start adding salt to taste and keep checking and adding more as needed. Cover saucepan and leave for some time to allow cooking well.
13

Once happy with the flavour, add some garam masala and boil and heat through until thickness to taste and then remove to serve
14

Put dhania patta for garnish. Serve with pooris, laccha parathas or laccha rotis. Add some bhujia on the side for crunch!