Dum Aloo

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by: Kushi's Kitchen






Dum Aloo is very popular Indian dish, prepared using baby potatoes. I have shallow fried the baby potatoes and then cooked it in slow flame in gravy with spices. I have served this dish with Jeera Rice .This dish is perfect accompaniment for Indian Rice/Rotis.




ingredients

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serves: 3

14 Baby Potatoes

1/4 tsp + 1/4 Cumin Seeds

2 +1 tbsp tsp Vegetable Oil

3 Methi/fenugreek seeds

4 Broken cashews

5 leaves strands Coriander

strips Ginger for garnish

1/2 tsp Red chilli Powder

2 tsp Sour cream

Salt to taste

For the Gravy

1 tsp Cumin seeds

2 tsp Vegetable Oil

4 to 5 Dry Red chillis

2 cloves

4 Cardamom seeds

1/2 inch Cinnamon stick

1 tsp Brown sugar

8 Broken cashews

1 Onion chopped

1 Tomato

1/2 inch Ginger

5 cloves Garlic

1/4 tsp Turmeric Powder

1/4 tsp Asafoetida/Hing

1 tsp Coriander Powder

Nutrition Facts
Dum Aloo

Servings Per Recipe: 3

Amount per Serving

Calories: 733

  • Total Fat: 27.2 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.7 mg
  • Sodium: 110.5 mg
  • Total Carbs: 113 g
  •     Dietary Fiber: 15.6 g
  •     Sugars: 12.8 g
  • Protein: 17.4 g
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preparation

1.  Peel the skin of baby potatoes and microwave for 4 minutes.

2.  Heat oil in pan. add 1/4 tsp cumin seeds and baby potatoes and shallow fry till it develops some color. Transfer it to plate.

3.  Heat 2 tsp oil . Add the ingredients mentioned in 'For the gravy' except the tomatoes and saute till onion becomes translucent.Finely add the tomatoes and mix well for a minute. switch off the flame. Allow it to cool down and grind it to form smooth paste

4.  Heat tbsp of oil in pan. add 1/4 tsp cumin seeds, methi seeds, cashews, ground paste, coriander leaves, red chilli powder , sour cream, baby potatoes and little water for desired consistency and cook in medium-low flame for 5 to 10 minutes. That is till the potatoes absorb the gravy.

5.  Dum Aloo is now ready. Garnish it with ginger strips and coriander leaves. Serve hot and enjoy.

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