Aloo Dum Recipe

Ingredients

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)

Directions

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. Blend in a mixer to a smooth purée. Keep aside. Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds. Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes. Add the coriander and cook on a medium flame for 1 more minute. Add the fried potatoes and cook on a medium flame for 1 to 2 minutes. Garnish with coriander and serve hot with naan or parathas.

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Recipe by Annu Chachi
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