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Dum Aloo

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Dum Aloo
Dum Aloo
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeNorth Indian
  • Good for Lunch , Dinner
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Ingredients & Quantity
  • Baby Potato (boiled and peeled)-600 gm
  • Chopped onions-3
  • Garlic cloves(peeled)-10 to 12
  • Chopped ginger-2 inch
  • Cashew nut-12 to 15
  • Curd (whisk it)-1/2 cup
  • Tomato puree-1/2 cup
  • Cumin seeds-1 tsp
  • Kasuri methi-1 tsp
  • Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, 1/4 javitri, 2 loung cloves)
  • Turmeric powder-1 tsp
  • Red chilli powder-1 and 1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Black pepper powder-1/4 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-6 tbsp
  • Salt to taste
  • Chopped coriander leaves
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How to cook?
  1. Prick the boiled potatoes with fork, add little red chilli powder, turmeric powder and salt into it.
  2. Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).
  3. Heat a pan, add 2 tbsp oil into the pan and let the oil heat.
  4. Add whole garam masala and fry it for 5-7 seconds, add cashew nut and fry it for 10 seconds.
  5. Add chopped ginger and garlic in pan and fry it for a minute.
  6. Add chopped onion and fry it till it turns little soft.
  7. Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into thick smooth paste (do not add water).
  8. Heat the same pan, add oil and let it heat.
  9. Once the oil is heated, add cumin seeds and let it splutter.
  10. Add red chilli powder and turmeric powder into the hot oil for nice and rich colour of gravy.
  11. Add the masala paste and fry it with red chilli and turmeric powder for 1-2 minute on medium flame.
  12. Add coriander powder, cumin powder and black pepper powder into the masala paste, mix it.
  13. Mix it properly and fry the masala till the oil is separated from the masala paste.
  14. Add tomato puree, mix it and cook it for 2 minutes on low flame (cover the pan).
  15. Add curd (simmer the flame before puting it in the pan), stir it continuously.
  16. Fry the masala on low flame for one more minute, add one glass of water and stir.
  17. Add garam masala powder add salt to taste ( I had already added salt in the potato).
  18. Crush the kashuri methi on your palm and put in the gravy, stir it.
  19. Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.
  20. Add  coriander leaves and turn off the flame.
  21. Ready to serve with roti, rice and pulao etc.
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