Ingredients
15 baby Potatoes, boiled in salted water
2 onion, finely chopped
1 tomato, chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida (hing)
1 tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp garam masala
2 tsp Ginger-Garlic Paste
2 tbsp Coriander powder
½ tsp Cumin Seeds(jeera)
2 Green Cardamom(elaichi)
8-10 Cashew Nuts
½ tsp kasuri Methi (Dried Fenugreek Leaves)
1 tsp Sugar
4 tbsp Oil
2 tbsp Coriander Leaves, chopped
Salt to taste
Method
Peel boiled potatoes and prick them with a fork.
Make a fine paste of onion, tomato and cashews.
Heat oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate.
Heat oil in the same pan over medium flame. Add a pinch of asafoetida, bay leaves, cinnamon, cardamom and ginger garlic paste and sauté for 30 seconds.
Add the prepared paste.
Beat the curd, slowly add it to pan and mix well.
Add turmeric powder, garam masala and red chilli powder and mix again. Stir continuously until oil starts oozing out.
Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low flame for 2 minutes.
Add 3/4 cup water and bring it to boil over medium flame. When it starts to boil, cook covered on low flame until you get the desired consistency of gravy, Turn off the flame and transfer it to a serving bowl .
Garnish it with coriander leaves and serve hot.
Recipe Source: https://yourvegrecipe.com/recipe/dum-aloo-1485846705925x658827300692295700
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