Sunday, 13 November 2011

Dum Aloo Recipe

dum aloo

I have tried making dum aloo in many different ways but this is the recipe which works best for me. This recipe makes restaurant style dum aloo minus the excess calories and unhealthy ingredients. Here, I have baked aloo instead of deep frying as asked by traditional recipes which makes this dish healthier.
Recipe of dum aloo
300 gms small sized aloo (baby potatoes)
1 onion
Seeds of 2 black cardamoms (moti elaichi)
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp coriander powder
2 tomatoes- pureed
1/2 tsp red chilli powder
1/2 cup curds- beaten
Salt to taste
1 tbsp cashew nuts- soaked in little milk and then grinded to paste
2 tbsp oil
baked aloo

1. Peel, wash and wipe dry baby potatoes. Grind onion with cardamom seeds.
2. Line a baking tray with aluminium foil and grease it. Place aloo on tray and drizzle 1 tbsp oil on them. Bake them at 250 degree C till surface of aloo look roasted and reddish brown as shown in picture.
3. Heat 1 tbsp oil in a kadhai/wok. Add onion paste and fry till brown. Add ginger-garlic paste and sauté for 2 minutes.
4. Add salt, all the spice powders, tomato puree, curd and cashew nut paste. Mix well.
5. Add aloo and 2 cups of water. Lower heat and cook covered till you get desired gravy consistency. At this stage, you can add cream also but this is purely optional. Serve aloo dum hot.

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