Vegetarian
Dum Aloo
Dum Aloo is a deliciously smooth and creamy North Indian style gravy with baby potatoes. This simply silky gravy with a little bit of tanginess and mild sweetness makes is totally mouth watering.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 2-3 people
- Total
- 40 min
Ingredients
- 10-12Baby Potatoes
- 2-3 ( roasted until brown )onion
- 1Green chilli
- 2 ( pureed)Tomatoes
- 10 ( cashewnuts soaked in warm water and then made into a paste)Cashewnut paste
- 2 tspCurd
- 1/4 tspGinger garlic paste
- 2 tspKashmiri Red chilli powder
- 1/2 tspGaram Masala
- 1/2 tspCoriander Powder ( Dhania)
- 1/4 tspCumin Powder
- Cardamom pods- 2-3 nos, Bay leaf – 1 nos, Cloves – 2-3 nos.,Cinnamon – ¼ inch piece ,Big Cardamom ( badi elaichi) 1no.Whole Garam Masala
- 2tbsp oil and 1 tbsp butterOil and Butter
- 1 pinch ( if required)sugar
- garnishcream
- for garnishcoriander
Method
- Step 1
Boil the baby potatoes and peel them. Once they cool down prick them with a fork from all sides and slightly roast them in 1 tsp oil in a kadai and keep aside.
- Step 2
Grind the roasted onion and green chilli into a fine paste.
- Step 3
Heat oil and butter in a deep bottomed pan.
- Step 4
Add the whole spices and roast for a 40- 50 secs.
- Step 5
Add the onion green chilli paste and cook for 1-2 mins.
- Step 6
Add the ginger garlic paste and roast well until the raw flavour is gone.
- Step 7
Add the Tomato puree and mix well and cook for 2-3 mins stirring continuously.
- Step 8
Add the cashewnut paste and mix well.
- Step 9
Add all the powdered spices, red chilli powder, garam masala, coriander and cumin powder and mix well.
- Step 10
Add salt and just a little water if required and cover and cook the gravy for 5- 6 mins.
- Step 11
Add the curd and sugar and mix well and cover and cook for a min .
- Step 12
Add the baby potatoes and mix well.
- Step 13
Add water if required and cover and cook the gravy for 4-5 mins ( stirring it occasionally)
- Step 14
Garnish with coriander leaves and cream ( optional) and serve hot.
- Step 15
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