Dum Aloo Recipe

Dum Aloo Recipe

·        Step 1: Ingredients

1. three medium sized potatoes (any sort of potato works with this recipe)

2. 1 can diced tomato

3. 1 medium sized onion

4. 8-10 cashews

5. 1/2 teaspoon turmeric powder

6. 1 teaspoon garlic paste

7. 1/2 teaspoon ginger paste

8. 1/2 tablespoon red hot pepper powder (can be reduced if a light masala is preferred)

9. 1/2 tablespoon Garam masala

10. x 2 Bay leaves

11. x 3 Cardamom

 12.1 cup yogurt

13. Oil for shallow frying (~ 1 cup)

14. Salt to taste

15. 1/4 teaspoon kasuri methi leaves

Step 2: Boiling the Potatoes

1. Wash and peel the potatoes

2. Chop the bare-assed potatoes into medium sized items

3. Boil water during a pan and produce to a boil

4. Add the chopped potatoes to the boiling water

5. Remove the potatoes from the heat once the potatoes are cooked 3/4 way

6. Drain the potatoes and pat them dry in a paper towel and keep aside

Step 3: Onion, Tomato & Cashew Preparing

1. Chop the onions coarsely

2. Pour the will of tomatoes into a mixer

3. Add the cashews and cut onions to the mixer together with the tomatoes

4. mix along to get a swish paste (No have to be compelled to add any water)

- The cashews will be soaked in heat water for ten minutes (optional) before mixing

Step 4: Frying the Potatoes

1. Take a pan and add oil to that for shallow cookery the potatoes

2. Fry [*fr1] the batch of potatoes the primary go, until golden brown

3. Transfer the fried potatoes to a paper towel, to drain excess oil

4. Fry the second batch of potatoes and repeat a similar method

Step 5: Preparing the Masala

1. Add oil to a pan and fry the cardamom and bay leaves

2. Add the ginger and garlic paste and fry till raw smell goes away

3. Add the tomato-onion and cashew paste to the pan and cook for five minutes

4. Add the red chili pepper powder, garam masala and turmeric powder

5. Fry till the raw smell goes away and also the paste starts to thicken a bit

6. Add in the salt followed by the yogurt to the pan and mix well

Step 6: Adding the Potatoes and Finishing

1. Add within the cooked potatoes to the masala and cook for roughly five minutes till all potatoes ar well coated and combined with the masala

2. Water will be another at this time for a loose gravy

3. end the Dum aloo with kasuri methi leaves

4. Serve with rice or rotis and enjoy hot!