INGREDIENTS
Dum Aloo
Servings - 3 - 5
INGREDIENTS
Oil - 4 tablespoons, divided
Potatoes - 500 grams
Garlic - 1 teaspoon
Ginger - 1 tablespoon
Onions - 50 grams
Cashew paste - 80 milliliters
Tomato puree - 60 milliliters
Milk - 60 milliliters
Red chili powder - 1 teaspoon
Cardamom powder - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Cumin - 1 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon
Yogurt - 250 milliliters
Water - 125 milliliters
PREPARATION
1. Heat 2 tablespoons oil in a heavy skillet, add 500 grams potatoes and cook until crispy brown from all sides.
2. Remove potatoes from skillet.
3. Heat 2 tablespoons oil, add 1 teaspoon garlic, 1 tablespoon ginger, 50 grams onions and saute until onions are soft.
4. Add 80 milliliters cashew paste, 60 milliliters tomato puree, 60 milliliters milk and stir. Cook for 5 - 7 minutes.
5. Add 1 teaspoon red chili powder, 1/2 teaspoon cardamom powder, 1 teaspoon fennel seeds, 1 teaspoon cumin, 1/4 teaspoon black pepper, 1/2 teaspoon salt and mix all the ingredients well. Cook for 2 - 3 minutes.
6. Add 250 milliliters yogurt and stir. Add the potatoes and 125 milliliters of water. Mix well and covered with lid.
7. Cook for about 5 minutes.
8. Garnish with coriander.
9. Serve with rice.