Dum Aloo

Vipasha

Yields 1

Serves 3

0

Dum Aloo

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

• Potatoes (आलू)  -  15 small
• Onion (प्याज)  -  1 large
• Ginger (अदरक)  -  1 inch
• Garlic (लहसुन)  -  4-5 cloves
• Bayleaf (तेज पत्ता)  -  1
• Coriander (हरा धनिया) leaves  -  2 tbsp.
• Asafoetida(हींग)  -  1 pinch
• Red chilli(लाल मिर्च)powder  -  1 tsp.
• Turmeric(हल्दी) powder  -  ¼tsp.
• Coriander(धनिया) seeds  -  1 tbsp.
• Cumin (जीरा) seeds  -  ½tsp.
• Greencardamom (हरी इलायची)  -  1 pod (फली)
• Cinnamon(दालचीनी)  -  1 small
• Driedfenugreek leaves (कसूरीमेथी)  -  ½ tbsp.
• Cloves(लौंग)  -  1
• Sugar (चीनी)  -  1 tsp.
• Cashewnuts (काजू)  -  8-10
• Thick curd (दही)  -  ¾cup
• Oil (तेल)  -  5 tbsp.
• Water -  ¾ cup
• Salt to taste.

Instructions

1. Make a paste of ginger (अदरक) & garlic (लहसुन). Chop onions (प्याज) & coriander (हरा धनिया) leaves. Keep aside.
2. Boil potatoes (आलू) in salted water. Drain water, peel and prick them with a fork.
3. In a pan heat 2 tbsp. oil, add potatoes (आलू) and shallow fry them over medium heat until they turn light brown. Drain excess oil and place in a plate.
4. In a pan roast coriander (धनिया) seeds, cumin (जीरा) seeds, green cardamom (हरी इलायची) pod, cinnamon (दालचीनी), cloves (लौंग) and cashew nuts (काजू) on a medium heat until aromatised. Now let them cool and grind all of them in a grinder to a semi fine powder. Keep aside.
5. Heat 3 tbsp. oil in a deep sauce pan; add a pinch of Asafoetida (हींग) and sauté for 8-10 seconds. Then add Bay leaf (तेज पत्ता) & chopped onions (प्याज), sauté till onion (प्याज) translucent. Add ginger-garlic (अदरक-लहसुन) paste and sauté till raw aroma goes away.
6. Add masala powder which we make above. Sauté for a minute.
7. Beat curd (दही) and slowly add it into the pan. Add turmeric (हल्दी) powder and red chili (लाल मिर्च) powder and mix well. Sauté till oil separates from sides.
8. Add shallow fried potatoes (आलू), dried fenugreek leaves (कसूरी मेथी), Sugar (चीनी) and salt to taste, cook on low heat for 2 minutes.
9. Add water and bring it to boil.
10. Garnish with chopped coriander (हरा धनिया) leaves and serve hot with naan or chapattis.