Restaurant Style Kashmiri Dum Aloo Recipe
Dum aloo is one vegetable which is loved by one and all.
16 to 18 baby potatoes , boiled , peeled and deep-fried, 4 cups roughly chopped tomatoes, 2 tbsp oil, 4 cloves (laung / lavang), 25 mm (1) piece cinnamon (dalchini), 2 cardamoms, 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)
How to make
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. Blend in a mixer to a smooth puree. Keep aside. Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and saute on a medium flame for a few seconds. Add the prepared onion paste and saute on a medium flame for 1 to 2 minutes.
Add the prepared tomato puree, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes. Add the coriander and cook on a medium flame for 1 more minute. Add the fried potatoes and cook on a medium flame for 1 to 2 minutes. Garnish with coriander and serve hot with naan or parathas.
Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings