Namaskar. Welcome to nishamadhulika.com.
Today we will make Dum aloo.
Small potatoes have a unique taste.
Made with rich gravy these taste delicious.
Let's start with it.
For Dum aloo take small sized potatoes,
i.e 11 potatoes, make sure they are not over boiled.
After 1 whistle turn off flame ,
then take out potatoes as pressure escapes,
peel the potatoes.
Prick these so that they absorb spices well.
Let's add spices to it.
Add 1/4 tsp turmeric powder,
Less than 1/4 tsp red chili powder, 1/4 tsp salt.
Mix these,
Now let's shallow fry these , you can also deep fry them.
if you want it less oil then just shallow fry them.
Add 2 to 3 tsp oil in the pan.
Keep to heat then add the potatoes.
Fry well until it is brown from all sides,
Stir at regular intervals.
If deep frying do not add spices to the masala first.
As it has much oil so the spices will float in oil.
Potatoes have a brown crust they are fried.
Add 2 tbsp oil in a pan, add 1/4 tsp cumin seeds.
Reduce flame to prevent from browning.
Within whole spices add a cinnamon stick, 2 cloves and 5 pepper.
Peel and add 1 Black cardamom. Remove skin
Slightly roast add 1/2 pinch asafoetida, 1/4 tsp turmeric powder.
Add 1 tsp coriander powder, crush and add 1 tsp dry fenugreek leaves.
Slightly roast them.
Now add tomato cashew paste.
Here we have 4 tomatoes, 1 green chili, 1/2 inch ginger, 10 cashews.
We have already made a paste, add it to the spices.
Add 1/2 tsp kashmiri red chili powder,
these are less spicy but give nice color.
You can adjust the quantity of chili as desired.
Stir and roast the masala till it is grainy.
Till the oil separates then turn off flame.
Oil is separating, spices are ready and aromatic.
Add 1 cup water to it.
Roasting the spices well gives a nice color to the gravy.
You can keep gravy thick or slurry as desired,
You can also make gravies in different varieties.
We have added grinded cashews.
You can also add peanuts.You can make gravy from poppy seeds,
muskmelon seeds and tomatoes- onion.
Gravy seems dense add 1/2 cup water to it.
Add less than 1/4 tsp garam masala,
Add 3/4 tsp salt and some green coriander.
Mix well then add the potatoes. Stir them .
Cover and cook it on low flame for 4 to 5 minutes.
5 minutes have passed the sabzi is ready,
Sabzi has a nice color , texture and aroma.
Dum aloo is ready to be served.
It is ymmy , garnish with some green coriander.
It can be served with chapati , parantha, naan or rice.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
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