My friend and my namesake shared her yummy Dum Aloo recipe with me. Generally, yogurt is an important ingredient for Dum Aloo. This recipe is without yogurt and its delicious in its own special way. She cooked it this weekend showing me the method step by step. We had a sumptuous lunch! : ) Dum Aloo is great with rotis/pulkas/chapathis.
Ingredients:
Medium sized onions 2
Whole cashew nuts 12
Tomato (big) 1
Red chilli powder 2 tsp
Ginger garlic paste ½ tsp
Cumin powder (jeera) 1 tsp
Coriander powder (dhaniya) 1 tsp
Cloves 2
Oil (any) 6 tsp
Baby potatoes 8
Cumin seeds (jeera) ½ tsp
Mustard seeds (aavaalu) ½ tsp
Coriander leaves/cilantro few
Salt to taste
Method:
1. Peel and parboil (whole) baby potatoes in microwave. (5 to 8 minutes)
2. Prick tomato and place it in microwave safe bowl. Microwave on high for 2 minutes. Blend it in mixer to make puree.
3. Chop onions into long pieces and fry till golden color in 4 tsp of oil.
4. Remove onions and fry cashew nuts in the same oil till golden color and blend both onion and cashew nuts into paste.
5. Heat oil in a cooking pan and add mustard and cumin seeds. Let mustard seeds splutter. Add cloves and ginger garlic paste.
6. Prick potatoes, add them to pan and fry till golden brown.(add salt too). Add coriander and cumin powder.
(If you don't have cumin and coriander powder, roast cumin and coriander seeds (1 tsp each) and blend them into powder.)
7. Add onion-cashew paste, tomato puree and red chilli powder to the potatoes with 1/2 cup of water and close the lid. Cook until potatoes are completely cooked (Stir ocassionally. It takes about 8-10 minutes).
8. Turn off the flame. Garnish with coriander leaves and serve with roti/pulkas/chapathis or pulao.
*Serves 2 people
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