This main course Veg Dum Aloo recipe includes all the Rich and healthy ingredients that is yogurt, cashews, etc. It can be served with rice, parantha, plain roti, Naan......
TOTAL TIME:30MIN
SERVINGS:5 PERSONS
AUTHOR:KASHISH BUDHIRAJA
INGREDIENTS For Veg Dum Aloo:
30 small or baby potatoes (shote alloo)
2 large onions (pyaaz)
1 tomato (tamatar)
10-15 cashews or almonds (kaju or badam)
3-4 green chilly (slit)
11/2 tsp ginger garlic paste
salt as required
4 tbsp curd (dahi)
3 tbsp coriander leaves (dhaniya) chooped
1 bay leaf (very small or half tej patta)
2 green cardamom (elaichi)
1packet of maggi masala
1tsp chilli powder (lal mirch)
1tsp kasturi methi (dried fenugreek seeds)
11/2 turmeric powder (haldi)
2tbsp oil
HOW TO MAKE Veg Dum Aloo:-
1. If your potatoes are large then cut them into equal pieces/size after wash and peel it.
2. Prick these potatoes (or if using baby potatoes) with a fork for 3 to 4 times so that it can be cooked from inside as well.
3. Now side by make a paste of cashews, onions, and tomatoes and keep this aside.
4. Boil the potatoes on medium flame for 3-4 minutes, cool & shallow fry them in 3-4 tbsp of oil until golden. keep this aside.
5.Heat a pan then add oil, saute bay leaf , cardamom , ginger garlic paste until the raw smell goes .
6. Add the onion paste and saute until the paste thickens slightly.
7. Now next add salt, turmeric powder, maggi masala/ garam masala, and chilli powder. saute it
8. After this pour curd and saute until it turns thick. Straight away add potatoes with 1/2 to 3/4 cup of water in it , stir it and bring the mixture to a boil
9. Cover it with lid and cook it for 5-7 min on low flame till the gravy must be thick and potatoes fully cooked.
10. Add crushed kasturi methi and cook for just a minute then switch off the gas.
11. Now your dum aloo is ready and importantly covered it with lid untill or unless dum aloo is served.
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