DUM ALOO

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.