DUM ALOO
Hi,blogger friends!A very Happy New Year to you all.I know iam late but was stuck up with personal commitments and so a long break from my blogging rotinue and back to normal again.This dum aloo is a long pending recipe which i intended to post a long time back but could do so only now.A tasty and filling side for rotis and phulkas it’s a blessing for me during lunch packing for daughter.It’s her favorite and loves to eat any time of the day.Can we go to the recipe now?
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
cup
|
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
Ingredients
TO TEMPER
TO ROAST AND GRIND
TO GARNISH
|
|
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
- 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.
Leave a Reply