Posted On: February 25, 2008

Dum Aloo.

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One Saturday D decided to give me and M a surprise and cooked us a delicious lunch… yumm it was..and it was potato – lecious

This is my entry to Sia’s “Ode to Potatoes” ode-to-potato.jpg

and DK’s ” Potatoes Feast” potato-feast.jpg

Print Recipe
Dum Aloo.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Par boil the potatoes , prick them a couple of time with fork anddeep fry them till they are golden brown in colour.
  2. Once the potatoes are fried, take them out on a tissue paper and remove excess oil...
  3. Heat oil in a pan and add jeera and the whole ground spices. Lightly saute them a min on low flame...
  4. To this add the ginger-garlic and onion paste and saute it till the paste is light brown in colour.
  5. Puree the tomatoes and add them with the onion paste.
  6. Let the tomatoes fry nicely till it leaves oil in the corners of the pan.
  7. Add the masala powders, salt and saute.
  8. Grind the cashew and khus khus into a fine paste and add it to the tomato mixture.
  9. Add a little water to maintain the consistency and cook till the raw smell of the cashewnut paste is lost.
  10. Add the 1 cup water and get it to a gravy consistency.
  11. Add the fried potatoes to this and cook it on " DUM" for 1/2 hour...
" DUM Cooking" :
  1. Make dough with wheat flour ( enough to make 2-3 balls)
  2. Heat a dosa / chappati tava and place the pan with the sabzi on top of it.
  3. Roll the dough into tubes and seal the space between lid and pan. Cook on low flame...
  4. The Dum aloo is said to be ready when the dough gets cooked completely (this takes approx 30-45 min)
  5. Open the lid and add the cream and mix well.
  6. Garnish with chopped coriander and serve hot with hot rotis / chappatis
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