Dum Aloo

Back again with a tempting veg recipe.  This is a potato preparation and who doesn’t love them.  Bake them, fry them, boil them the list is endless.  Made this dish with the combination of Dal Makhani, raita and Naan.  Thought I should include a rice preparation too, but decided against it.  As it was just me and hubby for lunch and we obviously couldn’t eat all that.

Let me begin, how I made this.  A very simple recipe with no much fuss or Garam masala.  (This one’s for u R).  Dal Makhani will be the next post. 

SERVES: 3-4
PREPARATION TIME: 15 MINS
COOKING TIME: 30 MINS

INGREDIENTS:

Baby potatoes	250 gms
Oil	2 tbsp+1½ tbsp
Black cardamom Onion	1 no 1 small
Ginger garlic paste	1 heaped tsp
Red chilli powder	1 tsp
Turmeric powder	½ tsp
Coriander powder	1 tsp
Tomato puree	Puree of 2 medium tomatoes
Cashew nut paste	2 heaped tbsp
Yoghurt	¼ cup
Salt	1 tsp or as per preference
Dry fenugreek leaves/ kasuri methi	1 tsp
Fresh cream	1 tbsp (for garnish)

METHOD:

1.       Peel and wash the potatoes well.  Blanch them for about 10 mins.  They will be half cooked. 

2.       Heat a non-stick wok (kadai), add 2 tbsp of oil and shallow fry the potatoes until cooked and golden brown.  Keep them aside.

3.       Boil sliced onion and black cardamom seeds in a tbsp. of water for about 2 mins.  Once cool grind them to a fine paste.

4.       Heat 1½ tbsp of oil in a wok and add the ground onion paste.  Cook till the oil separates.  Add ginger garlic paste and stir for a minute.  Add chilli powder, turmeric powder, coriander powder and mix well till everything is incorporated well. 

5.       Add the cashew nut paste, tomato puree and yoghurt.  Stir well again.  Add the potatoes to it and mix well so that, the potatoes get coated well with the gravy.

6.       Add about a cup of water and salt.  Let this simmer on low flame for 5-10 minutes.

7.       Finish it with kasuri methi and cream.  Serve hot.

NOTES:

1.       I have used normal potatoes, cut into cubes as I didn’t find baby potatoes.

2.       You can deep fry the potatoes for a richer taste instead of shallow frying them, then there is no need to blanch them.

3.       In case, you do not want to add yoghurt it can be substituted with the juice of 1 lime.