DUM ALOO
Servings Prep Time
1cup 10minutes
Cook Time
15minutes
Servings Prep Time
1cup 10minutes
Cook Time
15minutes
Ingredients
  • 200gms Baby Potatoes
  • 1 tomato
  • to taste salt
  • 1/2tsp ChillyRed powder
  • 1/2tsp garam masalapowder
  • 1/4tsp turmericpowder
  • 1tsp fresh cream
  • pinch methiKasoori a
TO TEMPER
  • 1/2tsp Jeera / Cumin
  • 1TSP Oil
TO ROAST AND GRIND
  • 2 Clove
  • 1 Bay Leaf
  • 1 Inch cinnamon
  • 1 onion
  • 3 Cashewnuts
TO GARNISH
  • A Few coriander leaves
Instructions
  1. Pressure cook baby potatoes for 3 whistles and take the skin once cooled.
  2. In pan shallow fry the potatoes and keep them aside.
  3. Make them really golden brown as shown.
  4. In a small pan add oil and add one by one all the items given in the to roast and grind table.
  5. Transfer it into a blender.
  6. Grind to a fine paste.
  7. Now in a pan temper with oil and Jeera.
  8. Add the ground paste.
  9. Add tomatoes and also add red chilly powder,turmeric powder and garam masala powder.Mix well and add salt and kasoori methi.
  10. Fry till oil leaves the sides.Add fresh cream.
  11. Before the fresh cream starts curdling add fried baby potatoes.
  12. Add coriander leaves for garnish and serve with rotis and phulkas.
  13. 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.