Dum Aloo

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Rich in flavors and best dish for all potato lovers 'Dum Aloo', it is made in variety of ways in India and here I have presented one of my favorite and easy way to prepare it in a very thick gravy of cashew and curd. 

 

Nutritional Value

This dish serves four and the calories depends on the oil used to prepare it. Here I have prepared with ghee/clarified butter but it can be made with any neutral oil which has zero cholesterol. 

The one serving is around 350 k cal each.

Ingredients 

Potato- 6 semi boiled and cut in half pieces.

Tomato- 2 big (roughly chopped)

Cashew- 15 pods (Soaked and then paste is made)

Ginger Garlic Paste- 1 teaspoon each

Spices mix of 1 tsp of each - coriander, turmeric, garam masala, chilli powder kashmiri (for marinating poataoes) also same amount for gravy.

Green chili - 1

Curd- thick 1/2 cup

Fenugreek leaves dried-  1 tbsp

Onion- 2 big (chopped roughly)

Ghee- 2 tbsp

Salt- 2 tbsp

Method 

Prepare the semi boiled potato by first peeling them off and boiling in water for 15 minutes till it can be poked firmly and not too softly.

Add the spices into the halved potato with salt and cover it completely.

With one tsp oil fry them crispy on each side in a very low flame. Some brown colouration at the ends shows the crispiness.

Now for the gravy take the heavy bottom pan add one tbsp ghee with cinnamon stick and bay leaf and add the onions to it. Now cook them completely while tossing in between and covering for the juices to come out. Now add the chopped tomatoes and cook it again completely.


Take the cinnamon and bay leaf out before grinding the mixture and making a paste of it.

In the same pan add the left ghee and the spices with ginger and garlic paste and chopped green chili.

Add the onion tomato paste along with cashew paste and fry for at least 10 minutes in low flame till the oil oozes out from the sides and since it splatters a lot at this point try not to burn yourself and cover the mixture after turning it again.

Since the paste is thick at this point , it can also burn easily, so beware not to leave in flame for too long.

Add the thick curd once the mix in completely cooked.

Now let it cook for 10 minutes and add one cup water in it. The consistency of gravy can be adjusted with water. Add salt according to the taste.

Once it boiled at the fried potatoes in it and let it cook for another 10 minutes.


Add some dry fenugreek leaves at the end and serve it over rice or roti.

Enjoy!


 



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