Dum Aloo
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 (5 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.