Dum aloo

Last Updated : 15 Jan 2018

Suman Joshi

Recipes 283
  • Servings
  • 5
  • Cook Time
  • 20min
  • Prep Time
  • 20min

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DESCRIPTION:

Dum aloo

INGREDIENTS:

  • 10-12 boiled and peeled baby potatoes,
  • 1/2 tsp chilli powder,
  • salt to taste,
  • 3 tbsp oil,
  • 1/2 cup fresh curds ,
  • 1 tsp cumin seeds ,
  • 1 tsp coriander powder,
  • 1/4 tsp turmeric powder ,
  • 1/2 tsp garam masala,
  • 3/4 cup fresh tomato pulp
  • 1/2 tsp sugar
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • chopped coriander leaves for garnish
  • To make paste-2 sliced onions,
  • 1 tbsp oil,
  • 2 cloves ,
  • 1 small stick Cinnamon,
  • 1 tsp roughly chopped ginger ,
  • 2 tsp roughly chopped garlic ,
  • 1 tsp roughly chopped green chillies,
  • 3 whole dry chilles,
  • 1/2 tsp turmeric powder ,
  • salt to taste

INSTRUCTIONS:

  • Heat the oil in a pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute .Add the onions and sauté on a medium flame for 1 minute.Cool and blend in a mixer till smooth without using any water. Keep aside.
  • Combine the baby potatoes, chilli powder and salt in a deep bowl and mix well.Heat the oil in pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside.
  • In the same pan add cumin seeds When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally, add the curd-water mixture and sugar and mix well.add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
  • garnish with coriander and serve hot with paratha,roti , rice

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