Indian Recipes
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Ingredients
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| 1 |
Potatoes |
8 small or 3 large |
| 2 |
Onions, finely chopped or pureed |
2 |
| 3 |
Tomatoes, finely chopped or pureed |
4 |
| 4 |
Green chilies, cut lengthwise |
3 |
| 5 |
Whole milk |
1/2 cup |
| 6 |
Coriander powder |
1+ 1/2 teaspoons |
| 7 |
Red chili powder |
1 teaspoon |
| 8 |
Cloves, crushed |
6 |
| 9 |
Salt |
to taste |
| 10 |
Garam masala |
1/2 teaspoon |
| 11 |
Whole dried red chilies |
2 |
| 12 |
Cumin seeds |
1/2 teaspoon |
| 13 |
Bay leaf |
1 |
| 14 |
Oil |
2 tablespoons |
| 15 |
oil |
for frying |
| 16 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 17 |
Ginger-garlic paste |
2 teaspoons |
| 18 |
Black cardamom, crushed |
2 |
| 19 |
Fresh cream |
1/2 cup |
| 20 |
Cashews |
10 |
| 21 |
Black peppercorns, crushed |
8 |
| Method |
Soak the cashews in water for 15 minutes, drain and pureed it.
If the potatoes are small use as it is, but if they are large cut them into 4
large pieces. Now prick each piece of the potatoes with fork and then
deep fry them in hot oil until golden-brown.
Heat 2 tablespoons of oil in a pan or kadahi over medium-high heat, add
cumin seeds, bay leaf, cardamom and cinnamon and let them splutter, now
add onions and cook until lightly browned. Now add ginger-garlic paste and
cook for 2 more minutes. add tomato puree and cook for 1 minute, now add
whole milk, cream, coriander powder, red chili powder and salt and cook over
medium-low heat and cook until oil comes out on the surface. Now add
cashew paste and cook for further 2 minutes, now add fried potatoes and
enough water to make the gravy, bring to a boil and let it cook covered over
medium-low heat for 5 minutes or until thickens. Add chopped coriander, stir
and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Dum aloo can be made in so many different ways. This is
one version of it, enjoy.
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