Dum Aloo Video by Tarla Dalal

Dum aloo is one vegetable which is loved by one and all, it is rich, creamy and spicy all in one. . .

Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings

16 to 18 baby potatoes , boiled , peeled and deep-fried

4 cups roughly chopped tomatoes

2 tbsp oil

4 cloves (laung / lavang)

2 cinnamon (dalchini) sticks

2 cardamoms

salt to taste

1/2 tsp sugar

2 tbsp fresh cream

2 tbsp finely chopped coriander (dhania)

To Be Ground Into A Smooth Onion Paste

2 cups roughly chopped onions

4 green chillies , roughly chopped

10 garlic (lehsun) cloves

1/4 cup broken cashewnuts (kaju)

2 tsp fennel seeds (saunf)

1/2 tsp turmeric powder (haldi)

6 dry whole kashmiri red chillies , broken into pieces

1 tsp cumin seeds (jeera)

For The Garnish

1 tbsp finely chopped coriander (dhania)

For Serving

naan

parathas

1. Combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
2. Blend in a mixer to a smooth purée. Keep aside.
3. Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
4. Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes.
5. Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
6. Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes.
7. Add the coriander and cook on a medium flame for 1 more minute.
8. Add the fried potatoes and cook on a medium flame for 1 to 2 minutes.
9. Garnish with coriander and serve hot with naan or paratha.

Dum Aloo