Dum Aloo

Yummy potatoes in an even yummier gravy. Serve hot with phulkas, naan or just basmati rice!!!

Recipe Source : Tarla Dalal

Serves : 5

Prep time : 5 minutes 

Cooking time : 20 minutes

Ingredients :

12 to 14 baby potatoes or 4 medium sized , boiled and peeled

6 medium sized tomatoes

2 tbsp oil

2 cloves (laung / lavang)

25 mm (1") piece cinnamon (dalchini)

1 cardamoms

1 teaspoon dhania powder

1 teaspoon cumin powder

1 teaspoon garam masala

salt to taste

1/2 tsp sugar

2 tbsp finely chopped coriander (dhania)

for the paste

2 cups roughly chopped onions

2 green chillies , roughly chopped

10 garlic (lehsun) cloves

6 broken cashewnuts (kaju)
1 teaspoon melon seeds (optional)
1 teaspoon sunflower seeds (optional)

2 tsp fennel seeds (saunf)

1/2 tsp turmeric powder (haldi)

2 whole dry kashmiri red chillies , broken into pieces

1 tsp cumin seeds (jeera)

for the garnish

1 tbsp finely chopped coriander (dhania)

for serving

naan

parathas

Method

1.Make tomato puree as given in the link here. (Tomato puree)

2.Prepare the paste with the ingredients mentioned above and keep aside.

3.Heat 1 tbsp oil a kadhai and fry potatoes till they turn golden brown and keep aside.

4. Heat 1 tbsp oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.

5. Add the prepared onion paste and sauté on a medium flame for 10 to 15 minutes till it browns.

6.Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

7.Add the salt, sugar, dhania powder, cumin powder and mix well and cook on a medium flame for another 1 to 2 minutes.

8.Add the fried potatoes, garam masala and cook on a medium flame for 1 to 2 minutes.

9.Garnish with coriander and serve hot with naan or parathas.