Dum aloo

Name: How to cook Dum aloo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Vaishali Singh

Dum aloo

Baby potatoes cooked in standard onion tomato cashew gravy. #reststyle

Ingredient

Cooking instructions

* Step 1

Wash and peel the skin of baby potatoes. With the help of a fork pierce the potatoes from all sides and put them in a sauce pan with 1/2 a tsp of salt and boil till it’s almost done. Shut the flame and drain the water.

* Step 2

In a non stick pan add a tsp of oil and pan fry the potatoes till they turn golden brown from all sides.

* Step 3

In a grinder add onions, ginger, garlic, green chilli and make a paste.

* Step 4

Dry roast cumin seeds, coriander seeds and fennel seeds. Put this in a dry grinder and grind into a powder. Add Kashmiri Lal mirch and turmeric to it and give another round so that all masalas mix well.

* Step 5

Grind the tomatoes and soaked cashews and make a paste.

* Step 6

In a non stick pan heat oil, add all the khada masalas like black pepper corn, bay leaves, cloves, cinnamon stick, black cardamom and let it cook for 30 seconds.

* Step 7

Add the onion paste to it and cook till onions turn nice brown.

* Step 8

Add salt, garam masala, and the dry masala powder and cook for 30 seconds.

* Step 9

Add the tomato purée into it and let it cook till the oil separates.

* Step 10

Add yogurt and chopped coriander leaves at this point and mix well.

* Step 11

Add the pan fried potatoes into it and cook for 2-3 minutes. Add water around 1 cup and let it simmer for another 5 minutes.

* Step 12

Switch off the flame and before serving add crushed kasuri methi and some cream for garnishing. Serve this with any Indian bread of your choice.... I paired it up with lachha paranthas.