Dum Aloo π₯
I love potatoes! Who doesn’t? Once upon a time I liked them fried the best. I can still polish off a bag of potato chips and not feel guilty at all (YOLO). If I had to pick a last meal one of the things in that meal would be potato chips dusted with pepper powder. (Drool face smiley.) Hence this post is a dedication to one of my favourite vegetables – POTATO!
I found this specific recipe on sharmis passion and would definitely recommend it to all of you for the simplest reason that I made it and it turned out amazing!
Ingredients | To Temper |
25 Baby potatoes | 1 Tsp Cumin (Jeera) |
1 Onion (Finely chopped) | 1 Bay Leaf |
1 Cup curd | 2 Cloves |
3/4th Cup tomato puree | ¼ inch Cinnamon |
1 Tsp ginger-garlic paste | 1 Tsp oil |
1 Tsp chilli powder | |
1 Tsp coriander powder | |
½ Tsp garam masala | |
3 Tbsp fresh cream | |
5 Cashews (Powdered) | |
1 Tsp Oil | |
Salt |
Method:
1. Boil potatoes in pressure cooker for four whistles. Cool and peel the potatoes.
2. Poke the potatoes and toast them in a non-stick pan in 1 tsp oil till they are brown. Set the potatoes aside.
3. In a pan heat oil and add all ingredients listed under “to temper” and wait till bay leaf crackles. Then add ginger-garlic paste and sautΓ© for 30 seconds. Now add onions and sautΓ© till they become pink and translucent.
4. Add the powders – chilli, coriander and garam masala and give it a quick stir.
5. Then add tomato puree and cook until the raw smell leaves.
6. Now add salt and powdered cashews and fold it into the gravy.
7. Then add the curd little by little while stirring the gravy. Let it cook for a minute and then add fresh cream and stir. Cover the pan with lid and let the gravy cook.
8. After about 5 minutes add the potatoes and cook them on low flame for about 8-10 minutes with the lid covering the pan.
9. Once done, garnish it with finely chopped coriander leaves (I used kasoori-methi.) and serve with rice or chapatis.
Notes:
• The moment you add the cashew powder, the gravy thickens. Don’t add water at this stage. Once you add curd and cream and if you feel the gravy is too thick add water to it as per your requirements.
• Ensure to cover the pan/kadai with a lid that fits as this is dum aloo and you get the best results when you don’t let any air or moisture escape from the stewing pan.
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