Saturday, 11 July 2015

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



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.

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