Dum Aloo Food
DUM ALOO
Dum aloo is a traditional kashmiri dish- but there are a number of versions and preparation techniques for this delightful potato recipe.Every region has its own version of this dish. My preparation today is this sweet and buttery baby yellow potatoes cooked in a rich creamy gravy and resembled the Punjabi dum aloo i had at a restaurant recently....
Provided by Prajus Kitchen
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak Cashew nuts in water for around 15 mins.
- Boil the potatoes and peel them properly.
- Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
- Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
- In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
- Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
- Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
- Add the onion tomato puree to it and bring it to boil.
- Cook this sauce for about 5 mins stirring in between.
- Add the boiled potatoes,salt and mix well, add water as required for the gravy.
- Bring to boil and then simmer for 10 mins.
- Sprinkle with chopped coriander and switch off the flame.
- Serve with rice or roti.
DUM ALOO BANARSI (DELICIOUS POTATOES COOKED IN A SAVOURY INDIAN
This recipe won the R.O. 20 Golden Oryx coupon in the Thursday magazine for the week September 13th to 19th'2007. Enjoy!
Provided by Charishma_Ramchanda
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Add all the spices to the grated and boiled potatoes in a bowl.
- Mix well and shape into balls.
- Roll into corn flour and deep fry in a pot.
- Drain onto kitchen paper towels and keep aside.
- Next, in another pot, deep fry the sliced onions till golden brown.
- Mix with yoghurt and using a blender, blend to obtain a fine paste.
- Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
- Saute for 15 minutes on low heat.
- Stir in tomato paste and all the remaining masalas.
- Now fold in the onions, salt, pepper and yoghurt paste.
- Cook for 10 minutes.
- Add the fried potato balls to the gravy.
- Garnish with cream, mint leaves and corriander leaves.
- Serve hot with parathas or rotis or rice.
- Enjoy!
Nutrition Facts : Calories 397.3, Fat 19.6, SaturatedFat 8.9, Cholesterol 40.5, Sodium 189.2, Carbohydrate 50.1, Fiber 8.1, Sugar 12.6, Protein 9.8
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