Dum Aloo

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Paste
Ingredients
  • 2 tbsps Oil
  • 1 tsp Raw fennel seeds
  • 4 Cloves
  • 1 inch Cinnamon stick
  • 1 whole Cardamom
  • 1 Bay leaf
  • 1 cup Red onion (chopped)
  • 2 Green chilies (chopped)
  • 1 tbsp Ginger (chopped)
  • 3 cloves Garlic (chopped)
  • ½ tsp Salt (or to taste)
  • 1 cup Tomatoes (chopped)
  • 8 whole Raw cashews
Instructions
  1. In a saucepan, heat oil on medium, add fennel seeds, cloves, cinnamon, cardamom and bay leaf.
  2. Sauté for a few seconds then add the onions, chilies, ginger, garlic and salt, stir.
  3. When onions are transparent add tomatoes and cook until soft.
  4. Remove from heat, discard bay leaf and let cool.
  5. Add cashews and blend to a smooth paste.
Ingredients
  • 8 Baby white potatoes
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 tsp Cumin seeds
  • 2 tsps Ground coriander/cumin mix
  • ¼ tsp Salt (or to taste)
  • ¼ tsp Sugar
  • ½ tsp Red chili powder (or to taste)
  • ¼ tsp Turmeric
  • 2 tsps Kasuri methi
  • 1 tbsp Cream
  • 1 tbsp Green coriander (finely chopped)
Instructions
  1. Wash and boil the potatoes for 2 whistles (3 minutes in IP), in a pressure cooker.
  2. Peel, leave whole or cut in half.
  3. In a saucepan, heat oil and butter on medium, add cumin seeds.
  4. When crackled add paste, ¼ cup of water and the spices, stir.
  5. Add kasuri methi, green coriander and cream, stir and cook for a couple of minutes
  6. As it boils, add potatoes and simmer for 5 minutes on low heat.