Saturday , 20 January 2018

Dum Aloo

  • 300 gms small sized aloo
  • 1 onion
  • Seeds of 2 black cardamoms
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tomatoes- pureed
  • 1/2 tsp red chilli powder
  • 1/2 cup curds- beaten
  • Salt to taste
  • 1 tbsp cashew nuts- soaked in little milk and then grinded to paste
  • 2 tbsp oil
Preparetion Method:
  • Peel, wash and wipe dry baby potatoes. Grind onion with cardamom seeds.
  • Line a baking tray with aluminium foil and grease it.
  • Place aloo on tray and drizzle 1 tbsp oil on them.
  • Bake them at 250 degree C till surface of aloo look roasted and reddish brown as shown in picture.
  • Heat 1 tbsp oil in a kadhai/wok.
  • Add onion paste and fry till brown. Add ginger-garlic paste and sauté for 2 minutes.
  • Add salt, all the spice powders, tomato puree, curd and cashew nut paste. Mix well.
  • Add aloo and 2 cups of water.
  • Lower heat and cook covered till you get desired gravy consistency.
  • At this stage, you can add cream also but this is purely optional. Serve aloo dum curry hot.

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