Wednesday, August 13, 2014

Dum Aloo


dum aloo


Ingredients (serves for 4)


baby pototoes - 15 - 20 nos
onion - 1
tomato (medium size) - 2
oil - 3 tsp
bay leaves - 1
cumin seeds - 1 tsp
cinnamon stick - 1 small piece
cloves - 2
ginger garlic paste - 1 tsp
salt - as needed
red chili powder - 1 tsp
coriander powder - 1/2 tsp
garam masala - 1/2 tsp
cashews - 5 -6 nos
curd - 1 cup (1 cup size = 150 ml)
coriander leaves - for garnishing
kasuri methi (dry methi leaves) - a pinch


Method:


  • pressure cook the baby potatoes for 4 - 5 whistles. Remove the skin and prick holes using a fork
  • chop onion,  puree the tomatoes in a mixer and grind the cashews to a fine paste
  • heat a heavy bottomed vessel with oil and add the cooked potatoes
  • fry till the outer part starts browning. take it out and keep it aside
  • in the same vessel, (there will be some oil left) add cumin seeds, bay leaves, cinnamon stick and cloves
  • once it splutters, add chopped onion
  • fry till it becomes transparent, add ginger garlic paste and fry till the raw smell is gone
  • add coriander powder, red chili powder, salt and garam masala. Mix well. 
  • add pureed tomato paste now and cook covered till the raw tomato smell is gone
     
  • add cashew paste and cook till the gravy becomes thick
     
  • add curd little by little , stir it continuously
     
  • add 1/4 cup of water and bring it to boil in medium flame
     
  • add the cooked potatoes and cook covered for 5 - 10 mins until the gravy becomes thick.
     
  • garnish with coriander leaves and kasuri methi leaves. 
  • Serve with hot rice or side dish for roti , chappathi, parathas. 


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