Dum Aloo
Due to the wonderful taste of Dum Aloo , this recipe is in great demand. This recipe can be made in both lunch and dinner time. This dish is often seen in feasts and parties. When guests come to the house, I feel like making something special. So this is a good option, baby potatoes are used in this recipe, baby potatoes are fried in hot oil and gravy is made with tomatoes and spices, which enhances its taste.
You must also try this recipe.
Let’s see the recipe for making Dum Aloo –
Peel the baby potatoes, heat oil in a pan and fry them until they turn light brown. The taste will increase further with mustard oil. First heat the oil, turn off the gas for some time and let the oil cool down, after cooling for some time, heat it again and fry. By doing this, the mustard oil does not smell. |
After frying the potatoes, take out the oil from the pan , leave some oil in the pan , now add peeled garlic cloves in the pan, when the color changes slightly, add onion, dry red chilli, ginger and cashew nuts, add tomatoes and salt, let the tomatoes become soft. Cook for 3 to 4 minutes and when it cools down, make a paste.
Put the remaining oil of potatoes in a pan , add cumin, small cardamom, cloves, black pepper, bay leaf, turmeric, Kashmiri red chilli powder and also add ground spices and cook on low flame for 6 to 7 minutes. Add curd, coriander powder, ground fennel and garam masala, add some water and let it cook. When oil starts appearing, add cream or fresh cream and potatoes and cook for 5 to 6 minutes more.
Add green chillies and coriander and serve. Your restaurant style Dum Aloo is ready.
While Aloo – Ingredient
- Potato – 500 grams
- Onion – 2
- Tomato – 2
- 7 to 8 garlic cloves
- ginger 2 inch piece
- Dry red chilli 4 to 5
- Cashews 8 to 10
- salt as per taste
- Kashmiri red chilli powder 1 tsp
- turmeric 1/4 tsp
- Curd 200 grams
- Garam masala 1 tsp
- Cloves 5 to 6 1/2 tsp
- black pepper 6 to 7
- bay leaf 1
- coriander powder 1 tsp
- cumin 1 tsp
- fennel ground
- small cardamom 4
- Oil
- Green chilli 2 to 3
- Malai or fresh cream 3 to 4 teaspoons
- green coriander