Dum aloo

                                                                 DUM ALOO

INGREDIENTS

• Baby potato – 15
• Onion – 1
• Tomato – 1 [ not sour ]
• Ginger garlic paste – 1 tbsp
• Red chilli pwdr – 1 ½ tsp or as per taste
• Turmeric pwdr – ¼ tsp
• Coriander pwdr – 2 tsp
• Garam masala pwdr – 1 tsp
• Jeera – 1 tsp
• Asafoetida – a generous pinch
• Sugar – ½ tsp [ optional ]
• Cashew paste or fresh cream – 1 tbsp
• Salt to taste
• Kasoori methi pwdr – ¼ tsp
• Oil + ghee – 1 ½ tbsp and oil for shallow frying

PREPARATION

1. Pressure cook the potato till done . [ 1 or 2 whistles – don’t over cook ] Peel it , prick it from all sides  and soak it in salt water for sometime .Drain and wipe it .Shallow or deep  fry it till golden brown .
2. Make a paste of onion + ginger garlic + tomato .
3. Boil cashew and make fine paste .

METHOD

Heat oil in a pan ,add jeera and let it splutter .

Lower the flame or off the flames and add asafoetida .

Add the onion paste and fry till oil separates .

Add red chilli pwdr + turmeric + coriander powder +  garam masala + salt and fry till raw smell leaves.

Add water and allow it to boil . [ water as per the thickeness you want – should not be very watery ]

Adjust salt .

Once it starts boiling add the fried potatoes.

Add the cashew paste or fresh cream + sugar  and mix well . [ u can also add 1 tbsp of ketchup ]

Simmer on low flame for sometime till the gravy thickens .

Sprinkle kasoori methi pwdr and mix well .

Finally garnish with coriander leaves and serve hot .

Goes well with any Indian bread .

NOTES

1. Instead of baby potatoes you can use big potatoes – cube it.
2. U can also use the potato with skin.
3. Instead of tomato ,u can use ¾ cup of fresh curd .

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