Who doesn't like potatoes?Answer is everyone. What ever we prepare out of Potatoes really comes out well and no doubt about it. Today I am going to post a recipe of potato which is of course very famous and will be always in top list of restaurant menus.
Dum Aloo is baby potatoes simmered in creamy & aromatic gravy .
gravy is made with almonds , cashews and flavored with traditional Indian spices!
Dum Aloo with Tanoori roti, ummmmhhh, Hevenly combination. So lets start
You need to Have:
10-15 baby potatoes(Boiled)
1 tbsp ginger-garlic paste
4 tbsp yogurt
1/2 tsp sugar
3 -4 almond
2 tbs sesme seeds
1/4 tsp fennel powder (saunf)
1/4 tsp cardamom powder
1/4 tsp dry ginger powder
1 tsp red chilli powder
1 tsp dhania powder
1 tsp Jeers powder
1/2 tsp kasuri methi
2 tsp garam masala powder
1 bay leaf
2 tbsp oil
3 tbsp fresh cream
Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, This helps potatoes to suck the gravy inside.
Soak almonds, cashewnut and sesme seeds in water for 15mins. Then blend it to make fine paste and keep it aside.
Cut the onions , tomatoes boil them in hot water for 5 mins, then puree them to form a paste.
Take 2 tbsp yogurt fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion-tomato paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew-sesme seeds paste and roast for another 5 mins.
Add the the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.
Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices.
Garnish with fresh cream if you like. Serve with any bread of your choice.