DUM
ALOO
Step1: wash & pressure
cook Baby potatoes and peel of the outer skin .Now,Heat oil in a pan, add
Pressure cooked potatoes and sauté until those potatoes turn slight golden
brown color. Remove from pan and keep it aside.
Step 2: Heat oil in a pan
and add some fennel seeds and 1 small
piece of cinnamon stick .sauté until aroma comes out.
Step3: Now add finely
chopped 3 onions ,some chopped ginger, some chopped garlic,1 chopped green
chilli and sauté until onions turns slight golden brown, Now add 2 finely chopped
tomatoes and sauté until tomatoes turns mushy.
Step 4: Now switch off the
flame ,set them to cool at room temperature and add it to blender or mixee, add
10 cashew nuts along and grind it to a fine paste without adding water.
Step 5: Heat oil in a pan
add ½ spoon of cumin seeds or jeeragam and sauté for 5 seconds. Now add those
grinded onion tomato paste and sauté well. Cover the pan with a lid and cook it
for 5 mins in a low flame.
Step 6: Now add ½ spoon of Red
chilli powder (if you want your Dum aloo to be more spicy then add 1 spoon of
red chilli powder),1 spoon of coriander powder,1/4 spoon of turmeric powder, salt
as required and sauté.
Cover and cook again for 10 to15
minutes in a low flame till oil oozes out.
Step 7: Now add those sautéed baby
potatoes to the gravy and sauté. Cook for another 5 minutes and switch off the
flame. Garnish with chopped cilantros and serve with chapatti, Naan or rice.
