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Dum Aloo

Course Main Course
Cuisine Indian

Ingredients
  

  • 8-10 Potato boiled, small size
  • 1 Bay Leaf
  • 1-2 Cinnamon Sticks
  • 1 Big Cardamom
  • 1 Small Cardamom
  • 1 tsp Cumin Seeds
  • 1 cup Onion sliced
  • ½ inch Ginger
  • 3-4 Garlic
  • 8-10 Pepper Corn
  • ¼ cup Milk
  • ¼ cup Cashew
  • ½ tsp Cumin Powder
  • 2 tsp Coriander Powder
  • ¼ cup Thick Curd
  • 10-12 Pota small size & boiled
  • 1 tsp Red Chilli Powder
  • tsp Turmeric Powder
  • 1 tbsp Dry Fenugreek Leaves
  • 1 tsp Coriander Leaves fine chopped
  • Oil
  • Salt
  • Water

Instructions
 

  • In a pressure cooker add almost ¼ cup of oil. When oil is hot enough add bay leaf, small and big cardamom, cinnamon stick, pepper corns and cumin seed.
  • Saute spices for few seconds and add chopped onions, ginger, garlic and salt. Mix everything and cook till onions become soft and light brown in color.
  • Now add 1 cup of water and take 5-6 whistles. After 6 whistles switch off the heat and let the pressure cooker cool down before opening.
  • In a meanwhile heat 1 tbsp oil in a pan. Transfer boiled potatoes to the pan. Sprinkle some salt, red chilly powder and turmeric powder.
  • Roast the potatoes for some time till they become golden brown from all the sides and keep them aside.
  • Also in a mixer, grind together milk and cashews to paste and keep it aside. Now open the pressure cooker and switch on the heat to medium.
  • Smash all the garlic pieces with your spatula, sauté and cook till onion mixture losses oil. Once mixture loses oil, add cashew paste and cook for a minute.
  • Now add turmeric powder, chilly powder coriander powder and mix well. Add thick curd and cook till masala loses oil again.
  • Now add kasoori methi, mix and add roasted potatoes. Saute and cook potatoes in masala for 4-5 minutes.
  • Now add ½ cup of water and cook dum aloo for 7-8 minutes. Dum aloo is ready to serve. Garnish it with fine chopped coriander leaves and chopped almonds.

Video

Keyword main course
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