January 20, 2009
Any dish made of potato is always a hit. Isn't it? I have never made dum aloo before. I took the recipe from Nags of cookingandme. I basically used the same ingredients and cooked the gravy for a longer time than she did. It was very yummy.
Potatoes-3 small(pressure cooked, peeled and cut into big pieces)
coriander leaves- to garnish
Kasuri methi(optional)-a pinch(crushed)
Lime juice-from 1/2 lime(optional)
Spice powders(adjust the quantities according to your taste)
Turmeric powder- 1/4 tsp
Kitchen king masala-1 and a half tsp
Garam masala powder-1/2 tsp
Coriander powder-1 tsp
Red chilli powder
To grind(without adding water) into a paste:
Ginger-1 inch piece
To grind separately into a paste:
Tomatoes-2 medium sized or 3 small
Heat oil in a pan. Add onion-ginger-garlic paste. Fry for 5 minutes.
Then add tomato paste and spice powders and salt. Bring the mixture to a boil. If the mixture is too thick, add water and bring it to a desired consistency. Simmer and cook until the raw smell is gone. It will take at least 30 minutes approximately.
Add yogurt, potatoes and cook for 5 more minutes. Garnish with coriander leaves, kasuri methi and squeeze lime juice. Serve with rotis.
Note: Add curd in the end and cook no longer than 5 minutes on very low flame to prevent the gravy from curdling.