Dum aloo belongs to Kashmiri cuisine. The masala sauce for this dish is flavored with garam masala. I did not complicate it with too much spices. A fork can be used to poke holes in the cooked potatoes so that the spices would permeate in the vegetable.
Serves up to 3-4 people
Preparation time: 1 hour
Ingredients:
16-18 baby potatoes
2 large onions
2 large tomatoes
1 tbsp of ginger-garlic paste
1 1/2 tsp of red chilli powder
1/2 tsp of ground black pepper
2 tsp of cumin powder
2-3 tbsp of heavy cream
2 small pieces of cinnamon stick
2 cloves
2 cardamom
olive oil
1 tbsp of chopped coriander leaves
salt as required
Preparation:
1.Pressure cook the baby potatoes and peel the skin. Poke them with fork.
2.Grind the onions in to a paste. Add 1 tsp of oil to the preheated skillet and add cinnamon, cloves and cardamom. As nice aroma comes, add onion paste and ginger-garlic paste. Saute well till raw smell disappears.
3.Grind the tomatoes separately. Add tomato paste and little salt.
4.Saute in simmer flame for 30 minutes and then add red chilli powder, cumin powder, black pepper powder and remaining salt. Add the cooked baby potatoes and close the lid for 15 minutes.
5.Add heavy cream and stir for 2 minutes. Garnish with coriander leaves. Serve with roti/ puri.
Serves up to 3-4 people
Preparation time: 1 hour
Ingredients:
16-18 baby potatoes
2 large onions
2 large tomatoes
1 tbsp of ginger-garlic paste
1 1/2 tsp of red chilli powder
1/2 tsp of ground black pepper
2 tsp of cumin powder
2-3 tbsp of heavy cream
2 small pieces of cinnamon stick
2 cloves
2 cardamom
olive oil
1 tbsp of chopped coriander leaves
salt as required
Preparation:
1.Pressure cook the baby potatoes and peel the skin. Poke them with fork.
5.Add heavy cream and stir for 2 minutes. Garnish with coriander leaves. Serve with roti/ puri.
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