Dum Aloo ( Popular Restaurant Recipes )

Dum aloo is one vegetable which is loved by one and all, it is rich, creamy and spicy all in one. . .
Add your private note Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

16 to 18 baby potatoes , boiled , peeled and deep-fried
4 cups roughly chopped tomatoes
2 tbsp oil
4 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
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 Paste2 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 whole dry kashmiri red chillies , broken into pieces
1 tsp cumin seeds (jeera)

For The Garnish1 tbsp finely chopped coriander (dhania)

For Serving naan
parathas

Method

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 parathas.