Dum Aloo

Dum Aloo
You need –
  • Baby potatoes – 8
  • Onion – 1, paste
  • Tomato – 1, pureed
  • Garlic paste – 2 teaspoon
  • Ginger paste – 2 teaspoon
  • Cumin seeds – ¼ teaspoon
  • Asafoetida – a pinch
  • Turmeric – ¼ teaspoon
  • Garam masala – 1 teaspoon
  • Chilli powder – 1 tablespoon
  • Greek yogurt – ½ cup  
  • Almond paste – 2 teaspoon
  • Oil/ ghee – 1 tablespoon plus 2 tablespoons for frying the potatoes
  • Salt – to taste
  • chopped coriander leaves – 2 tablespoons

Dum Aloo
How to –
  • Scrape the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours.
  • Dry the potatoes on a cloth and heat the ghee or oil.
  • Fry the potatoes until golden brown. Drain and set aside.
  • In pan heat oil or ghee, crackle the cumin seeds and tip in the asafoetida.
  • Add the onion, ginger and garlic paste and fry till the raw smell is gone.
  • Add the turmeric powder, chili powder and saute for a minute or till oil start to separate.
  • Add the tomato puree,  and around ½ cup water; cover and cook till the gravy is thick.
  • Beat the yogurt till smooth and add into the tomato puree.  Stir well. Add water if needed.
  • Add the baby potatoes and almond paste; cook till the gravy is thick on a low heat..
  • Sprinkle the garam masala and chopped coriander leaves. Cook for a couple of minutes.
  • Turn off the heat and serve hot with rice or roti.
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