Dumwaale Aaloo
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 500 g baby potatoes (round ones)
- 2 tablespoons oil
- oil, to deep fry
- 1 large onion
- 2 black cardamom pods
- 1 inch gingerroot
- 8 garlic cloves
- 12 cashews
- 1 cup tomato puree
- 1 teaspoon red chili powder
- 2 tablespoons coriander powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 cup yogurt
- 3 -4 tablespoons fresh cream
- salt
directions
- Peel, wash and poke the potatoes with a fork and wipe dry with a cloth. Heat sufficient oil in a kadai and deep them fry till pinkish brown. Drain onto an absorbent paper and keep aside.
- Soak cashewnuts in two tablespoons of water for fifteen minutes. Grind to a fine paste.
- Grind ginger and garlic to a fine paste.
- Boil roughly chopped onions with one tablespoon water, two black cardamoms for a few minutes. Grind into a fine paste.
- Heat two tablespoons of oil in a pan. Add boiled onion paste. Cook till fat starts to separate. Add ginger-garlic paste. Stir for some time. Add red chilli powder, coriander powder, turmeric powder, and yogurt. Keep stirring.
- When fat starts to seperate add the cashew paste and cook for a while.
- Add deep-fried potatoes and about three cups of water and let simmer with the lid on for some time.(till the potatoes are fully cooked).
- Finish off with 1 tsp crushed kasoori methi, fresh cream and salt. Serve hot.
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RECIPE SUBMITTED BY
udita
United States