Tuesday, 4 June 2013

Dum Aloo

Potatoes are popular, versatile and simply yum! I never run out of them.You guessed it- my husband's favourite vegetable- the only vegetable he is interested in taking a second helping of :) He loves potatoes in all forms and shapes. Enter dum aloo. It is a recipe that makes potato royal, doing away with its humble origins and ways. Imagine potatoes soaked in rich and orange velvety cashew-tomato gravy. You bite into a potato and it takes you by surprise with all the flavours that explode in your mouth. Envelope a piece into a lachha paratha bite and let it just win you over. It works great for an Indian dinner, paired with lachha or plain paratha or naan and some shallots on side. Here's the secret to a happy husband :) This recipe is easy to make

Dum Aloo

(This recipe serves four)

For Dum Aloo
500 g baby potatoes (if you don't get baby potatoes, you can cut the regular ones into halves
2 medium sized tomatoes- roughly chopped
1 med sized onion- roughly chopped
1 tsp turmeric powder
1 tsp Kashmiri red chilli powder
2 tbsp Rasoi Magic's  dum aloo masala  (if you don't prefer spicy, add 1.5 tbsp)
Salt to taste
2 tbsp cashew pieces (ground into powder)
1 tbsp butter (optional)
1.5 tbsp oil
2 tbsp fresh cream

For garnish:-
1 tbsp cashew pieces 
Dum Aloo Masala Paste with other ingredients

Boiled potatoes with tiny holes made with toothpicks


1.Boil the baby potatoes in a pressure cooker for four whistles or in a microwave for 15-17 minutes. Let them cool down. You can also fry the potatoes if you like. I prefer boiled ones.

2.In the meantime, grind tomatoes and onion in a mixer into a smooth paste. Heat the oil in a kadai / deep pan. Fry the tomato-onion paste for about 7-8 minutes on a low to medium flame.

3.Add turmeric powder, red chilli powder. Mix well and cook for another 2-3 minutes.

4.In the meantime, mix the dum aloo masala in little water to make a thick paste. Add this paste to the pan and mix well. Add salt. Cook for 2-3 minutes. Remove from the heat.

5.Peel the potatoes. Make small holes in them with a toothpick. This will ensure that the potatoes absorb the gravy and don't taste bland.

6.Heat the gravy in the pan again on a low flame and add the cashew powder and mix well. Now add butter and 1 tbsp fresh cream. Mix everything well.

7.Add the potatoes and mix them in a way that each one is covered with gravy. Remove from heat.

8.Before serving, add 1 tbsp fresh cream and mix. Garnish with cashew pieces. You can serve it with paratha / naan / rotis.

 With your usual awesomeness and Dum Aloo, you will win hearts!

No comments:

Post a Comment

Thanks for stopping by. Hope you enjoyed the posts. Do leave a comment and let me know!