Dum aloo
Restaurant style Dum aloo. Dum aloo is spicy rich curry-based dish, served with Indian or any flat bread. You can reduce Spices as per your taste. It’s very easy to make at home with the same flavours you get at restaurant.
INGREDIENTS:
- Mini potatoes 8-10
- Oil for frying
For gravy:
- Oil 2 tbsp
- Cumin seeds 1 tsp
- Whole cloves 2
- While green cardamoms 2
- Drum stick 1
- Onion 1 cup sliced
- Tomato 1 cup chopped
- Cashews 6-8
- Salt to taste
- Sugar 1 tsp (optional)
- Red chili powder 1/2 tsp
- Turmeric powder 1/3 tsp
- Coriander powder 1 tbsp
- Kasuri methi 1 tbsp crushed
- Table/ fresh cream 1/2 cup
- Water 1 cup
METHOD:
- Boil potatoes to one whistle only in pressure cooker with some water and take out the steam with spoon and peel the skin of potatoes, boiling help to take out potatoes skin easily.
- Pork potatoes with fork and fry them in hot oil till change its color. Place them on paper towel for extra out to be absorbed.
- In a pan heat 1 tbsp oil, add green cardamom, cloves and cinnamon stick fry a bit and add cumin seeds. Add onions and fry it till it change it color. Now add tomatoes and cook covered till oil came out in pan corners. Add cashews and cook for 2 mins.
- Take out green cardamom, cloves and cinnamon stick from mixture., put the mixture in chopper or blender to blend it to make curry paste.
- Heat 1 tbsp oil in pan and add coriander powder and cook for 30 seconds and add curry paste to it and cook well till it’s leaves corners of the pan. Add salt, red chilli powder, turmeric powder and mix well. Now add 1 cup water and cover it to boil for 2 mins so all spices mix well. Add sugar if you want (depending on your taste).
- Add fresh cream to gravy and mix fried potatoes to it. Cover for 3-5 mins on medium games so all the spices and curry flavour infuse in potatoes. After 3-5 mins add crushed kasuri methi and mix well.
- Serve immediately with any flat bread.