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YB Chef / THIS WEEK / KIDS TREAT

YB WEB DESK. Dated: 4/21/2021 12:28:21 PM

Dum Aloo

Ingredients
For Dum Aloo
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 (elaichi)
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 whole dry kashmiri
red chillies , broken into
pieces
1 tsp cumin seeds (jeera)
For The Garnish
1 tbsp finely chopped
coriander (dhania)
For Serving
naan
parathas Method For
dum aloo
1. To make dum aloo,
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 the
dum aloo with coriander
and serve hot with
naan or parathas.