- In a heavy bottom pan, heat 3 tablespoon Oil until it is smoking hot. Add 1 teaspoon Cumin Seeds, 1 Dried Bay Leaf, 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and ¼ teaspoon Asafoetida. As they splutter, add 1 finely chopped green chilli and 1 teaspoon ginger garlic paste. Fry for a couple of minutes. Now add 1.5 tablespoon gram flour and 2 teaspoon kasoor methi. Fry on low flame until the gram flour is nutty and fragrant. Next add 1 large onion finely chopped. Fry on low flame until the onions are golden brown. Stir them constantly in the meanwhile. Now add 1 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder and ½ teaspoon garam masala powder. Cook the spice powders for 2-3 mins on low flame. Add ½ cup thick fresh curd and mix well. Cook it until the oil is oozing from the sides. Now add ½ cup tomato puree. Cook on low flame. Add boiled potatoes and add salt as needed. Now add about ½ to ¾ cup of water and let it cook on low flame for 10-12 mins with a lid on. As the gravy thickens and oil floats on top, garnish with fresh coriander leaves and remove from heat.
Dum aloo
#myrecipe
By Shaalini Shaalu
Mar, 10th
551
Servings
4 persons
Cook Time
30 minutes
Ingredients
21
- 23
Ingredients
- Potato
- Onion
- Tomato puree
- Curd
- Cream
- Oil
- Cumin
- Hing
- Bay leaf
- Cinnamon
- Cloves
- Cardamom
- Kasuri methi
- Green chillies
- Ginger garlic paste
- Besan
- Red chilli powder
- Corinader powder
- Garam masala
- Turmeric
- Salt
- Water
- Corinader
