Vrat special Dum Aloo
Vrat special Dum Aloo
Dum aloo is made all over the country in different ways. Whole baby potatoes are fried and then served in a curry. This recipe is particularly to be enjoyed during the fasts.
- Serves: 4
- Preparation Time: 30 Minutes
- Cooking Time: 20 Minutes
- Difficulty: medium
- Tag: Curries, Gluten Free, Indian, Lunch & Dinner, Main Course, Navratri, Side Dishes, Vegan, Vegetables, Vegetarian, Wedding & Anniversary
Ingredients:
- 300g Baby Potatoes
- 200g Tomato puree
- 4 Cloves
- 1” Cinnamon stick
- 2-3 Green Cardamom
- 2tsp Cumin seed
- 3tsp Pepper corns
- 100g Khoya (reduced milk), mashed well
- 1 tsp Ginger paste
- 1tbsp Ginger juliennes
- 3 Green Chilies
- 1tbsp Desi ghee (clarified butter)
- 1tbsp Water Chestnut flour (Singhada ka atta)
- 2tbsp Cream or beaten Malai
- Sendha namak(Rock salt) to taste
- Peanut oil to deep fry
Method:
- Boil the potatoes till half done.
- Cool the potatoes and peel them.
- Deep fry the potatoes in peanut oil till lightly golden and crisp on the outside.
- Heat 1tbsp ghee in a pan.
- Add the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms. (you can also use powders instead).
- Add the ginger paste with 1tbsp water.
- Saute the ginger paste till the raw smell disappears and add the khoya.
- Sauté till the khoya turns a light pink.
- Add the tomato puree. Add 1 cup water and bring to a boil.
- Add the fried potatoes and simmer for 4-5 minutes.
- Add the ginger juliennes, remaining ground spices, slit green chilies and the cream.
- Season with rock salt and serve hot.
Comments