Dum Aloo
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 10 -12 baby yellow potatoes
- 1 medium sized chopped onion
- 2 medium sized tomatoes, halved
- 3 garlic cloves, peeled
- 1 handful cashew nuts
- 1 teaspoon chili powder
- 1⁄2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1⁄4 teaspoon ginger powder
- 1 tablespoon fennel powder
- 1 cinnamon stick
- 3 -4 cloves
- 3 cardamom pods
- 1 teaspoon cumin seeds or 1 teaspoon jeera powder
- 1 pinch asafoetida powder or 1 pinch hing
- 1⁄4 cup finely chopped coriander leaves
- 1 tablespoon oil
directions
- Soak Cashew nuts in water for around 15 mins.
- Boil the potatoes and peel them properly.
- Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
- Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
- In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
- Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
- Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
- Add the onion tomato puree to it and bring it to boil.
- Cook this sauce for about 5 mins stirring in between.
- Add the boiled potatoes,salt and mix well, add water as required for the gravy.
- Bring to boil and then simmer for 10 mins.
- Sprinkle with chopped coriander and switch off the flame.
- Serve with rice or roti.
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RECIPE SUBMITTED BY
Prajus Kitchen
Iselin, New Jersey
Prajisha Prem, a software engineer by profession and a wanna be chef at heart...Through Praju's Kitchen I want to share my love and passion with the world.
My kitchen is where I feel most at ease and cooking is such a joy in my life every day.I must say the fragrance of spices , the wafting aromas just sweeps aside my tiredness and makes me relaxed. Each and every post that i make here come out of my kitchen with great love and photographed with my basic skills..:)