Dum Aloo

-

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!


 



Comments

Post a Comment

Popular posts from this blog

War - Conflict or Solution

-
Image
The conflict between Israel and Hamas is a complex and longstanding issue that has persisted for several decades. Both sides have engaged in a series of wars and skirmishes, causing immense damage and loss of life.  Photo / AP The dispute is rooted in the competing claims of Israelis and Palestinians to the land of Israel. Palestinians claim the right to establish an independent state in the West Bank and Gaza Strip, with East Jerusalem as its capital. Israelis, on the other hand, claim the right to a Jewish homeland in the entire territory of Israel. About Hamas  Hamas, or the Islamic Resistance Movement, is a Palestinian Sunni-Islamist militant organization that controls the Gaza Strip.  It emerged during the First Intifada, which was a Palestinian uprising against Israeli occupation in the late 1980s and early 1990s. Since its founding, Hamas has become one of the most influential Palestinian factions, particularly in the Gaza Strip. Hamas's ideology is rooted in Islamic fundame
Read more

Pumpkin flower fritters (pakora)

-
Image
A very simple side dish handed from generation to generation. The simple pumpkin flowers are picked washed, and battered for a perfect side dish for our next pahadi meal. PS- This dish is prepared by my Mom and pictures are sent to me by my little sis. Just blogging little memories for future.   Nutritional Value  Pumpkin flowers are very rich in Vitamin A with add-ons of Vitamin C and Potassium . Calories in each flower fritter is almost 10 to 15 calories depends the way you cook it . Ingredients Pumpin flowers- 10 Gram Flour (besan)- 1/4 cup Salt- 1/2 tsp Red chilli powder- 1/2 tsp Garam masala- 1/2 tsp Water- 3 tablespoon  Oil- 1/2 cup Method  Wash the flowers after opening it. Other than flowers, take a bowl, mix all the ingredients with little water and make a paste form. Now open one flower put some paste over it and layer it same way with two more flowers. Roll each of them and keep aside . Heat the oil in a deep
Read more

Spooktacular Shenanigans: Halloween Takes Over India!

-
Image
Get ready for Halloween with pumpkin spice, costumes, and ghoulish delights as we explore its growing popularity in India! Halloween, The Spookiest Time of the Year Halloween was once considered an American extravaganza, but it has now become a global sensation. This October celebration is all about embracing your inner ghoul, dressing up in creative costumes, and indulging in pumpkin-flavoured madness that even Starbucks can't resist.   Trick or Treat - Indian Style In India, festivals like Diwali and Durga Puja have been celebrated traditionally. However, Halloween has recently become a part of Indian culture, indicating that concepts like fun, fright, and candy are universal. Trick-or-treating, one of the most beloved Halloween customs, is gaining popularity in the bustling streets of Indian cities.   Costumes that Rival Bollywood Halloween has brought the culture of dressing up to India in abundance. Halloween parties are all about the perfect costume. People in India now put t
Read more