Recipe Details
Dum Aloo
Prep: 20 mins
Cook: 30 mins
Yields: 4 people
Ingredients
01.
Take a deep pan or pressure cooker. Pour water, put 1 tsp of salt & boil potatoes in it or pressure cook for 2 whistle.
02.
Peel off the skin & let it cool.
03.
Now poke these potatoes using fork. Take another pan or kadai & put 2 tbsp of oil.
04.
Heat oil. add turmeric & red chili powder and fry potatoes for 3-4 mins.
05.
Once they are covered golden & look fry take them in a bowl & keep aside.
06.
Now in the same pan or kadai take 1 tbsp of oil. heat it.
07.
Add whole spices - cloves, cardamom, cinnamon.
08.
Put sliced onions & saute them for a while on high flame. Add ginger garlic paste. saute them too, so the raw aroma goes away.
09.
Now put tomatoes & cashew. Cook them for 3-4 mins. Turn off the flame & let it cool for a while.
10.
Make a smooth paste of this mixture in grinder or mortar pestle.
11.
Now again in the pan or kadai put a tbsp of oil & add cumin. let it crackle.
12.
Add paste in it & fry them for 2-3 mins. put all spices - red chili powder, turmeric, salt, kashmiri red chili powder, coriander & cumin powder & keep stiring for 3-4 mins.
13.
* I have added Kashmiri red chili powder because it gives a nice red color to gravy. if you do not want you can skip it.
14.
Now add yogurt & 1/2 cup water and mix them properly. Put the lid of kadai & let it boil for a min.
15.
Adjust salt & chili powder as per your taste & put fried potatoes.
16.
Keep the lid & cook it on low flame for 10-15 mins. Adjust consistency of gravy with water if you do not need thick gravy then add 1/2 cup more. After adding more water...let it boil for a min or two.
17.
Now turn off the flame & add kasuri methi rubbing between palms, mix it & cover the lid for 2-3 more mins.
18.
Garnish it with coriander leaves & serve hot with Chapati & rice. Enjoy this mouth melting dish as a lunch or dinner.