DUM ALOO
Course
side dish
Cuisine
north indian
Servings
Prep Time
1
cup
10
minutes
Cook Time
15
minutes
Servings
Prep Time
1
cup
10
minutes
Cook Time
15
minutes
Ingredients
200
gms
Baby Potatoes
1
tomato
to taste
salt
1/2
tsp
Chilly
Red powder
1/2
tsp
garam masala
powder
1/4
tsp
turmeric
powder
1
tsp
fresh cream
pinch
methi
Kasoori a
TO TEMPER
1/2
tsp
Jeera / Cumin
TO ROAST AND GRIND
1/2
tsp
Clove
1
Bay Leaf
cinnamon
a bit
1
onion
3 – 4
Cashewnuts
TO GARNISH
a few
coriander leaves
Instructions
Pressure cook baby potatoes for 3 whistles and take the skin once cooled.
In pan shallow fry the potatoes and keep them aside.
Make them really golden brown as shown.
In a small pan add oil and add one by one all the items given in the to roast and grind table.
Transfer it into a blender.
Grind to a fine paste.
Now in a pan temper with oil and Jeera.
Add the ground paste.
Add tomatoes and also add red chilly powder,turmeric powder and garam masala powder.Mix well and add salt and kasoori methi.
Fry till oil leaves the sides.Add fresh cream.
Before the fresh cream starts curdling add fried baby potatoes.
Add coriander leaves for garnish and serve with rotis and phulkas.
Yummy Dum aloo is ready.Enjoy.
Recipe Notes
Notes
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You can make tomato puree in place of chopped tomatoes.
Cashewnut adds a nice flavour and imparts richness to the gravy.
Kasoori methi is yet another flavourful ingredient to the dish,don’t miss it to add.
If you don’t have fresh cream substitute it with fresh yogurt.
You can make it thicker and serve as a dry gravy too,but i have made it a little loose type one.