Dum Aloo

Dum Aloo

A delicious Indian potato curry cooked in a rich and flavorful gravy.

Ingredients (4 servings)
1
Ingredient: Baby potatoes
Quantity: 500g )
Preparation: Boiled
2
Ingredient: Onion
Quantity: 1 large )
Preparation: Finely chopped
3
Ingredient: Tomato
Quantity: 2 medium )
Preparation: Pureed
4
Ingredient: Yogurt
Quantity: 1/4 cup
5
Ingredient: Cashews
Quantity: 10 )
Preparation: Soaked in water
6
Ingredient: Ginger
Quantity: 1-inch piece )
Preparation: Grated
7
Ingredient: Garlic
Quantity: 4 cloves )
Preparation: Minced
8
Ingredient: Green chili
Quantity: 1 )
Preparation: Slit
9
Ingredient: Cumin seeds
Quantity: 1/2 teaspoon
10
Ingredient: Turmeric powder
Quantity: 1/2 teaspoon
11
Ingredient: Red chili powder
Quantity: 1/2 teaspoon
12
Ingredient: Coriander powder
Quantity: 1 teaspoon
13
Ingredient: Garam masala
Quantity: 1/2 teaspoon
14
Ingredient: Salt
Quantity: to taste
15
Ingredient: Fresh coriander leaves
Quantity: for garnish )
Preparation: Chopped
16
Ingredient: Oil
Quantity: 3 tablespoons
17
Ingredient: Water
Quantity: 1 cup
Nutrition / 100 g

Calories: 97
Protein: 2.9g
Carbohydrates: 15.9g
Fat: 2.7g
Cholesterol: 0mg

Preparation

1
Heat 2 tablespoons of oil in a pan and add the boiled baby potatoes. Fry them until they turn golden brown. Remove and keep aside.


2
In the same pan, add the remaining oil and cumin seeds. Let the cumin seeds splutter.


3
Add the finely chopped onions and sauté until they turn golden brown.


4
Add the grated ginger and minced garlic. Sauté for a minute.


5
Add the tomato puree and cook until the oil separates from the masala.


6
In a blender, grind the soaked cashews into a smooth paste.


7
Add the cashew paste to the pan and mix well. Cook for 2 minutes.


8
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.


9
Add the fried baby potatoes and toss them in the masala.


10
Whisk the yogurt and add it to the pan. Stir well to combine.


11
Add water, cover the pan, and let it simmer for 10-12 minutes on low heat.


12
Add slit green chili and garam masala. Cook for another 2 minutes.


13
Garnish with freshly chopped coriander leaves.


14
Serve hot with roti or steamed rice.