Dum Aloo
Baby Potatoes - 1 kg (peel, prick with knife 4-5 around each potato, wash n pat them dry)
Oil - 5 tbsp
- Heat oil in an iron deep flat pan, on medium heat, lay the potatoes side by side n fry on both sides for 8 mins until golden color. remove to a plate with a slotted spoon.
Oil - 2 tbsp extra
Cumin seeds - 2 popu spoon
Onion - 1 large (chopped finely)
Turmeric - 1/2 tsp
Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp (***recipe down below)
Coriander Powder - 4 tsp
Kasuri Methi - Handful (rub with hand while adding)
Coriander leaves - handful (chopped)
Salt to taste
Tomato Passata Bottle - 680 g (plain, Italian mashed tomatoes)
Yoghurt - 3/4 th cup
Water - add small amount in bottle to rinse off n add n add little amount in emptied yoghurt cup too to rinse off n add.
Proceed:
In the same oil pan add extra 2 tbsp oil n heat it up on medium, add cumin seeds, once fried add chopped onions n fry until golden color. reduce to medium - low n add the spices along with kasuri methi n fry for few secs. then add chopped coriander n salt mix well. add tomato passata n rinsed water fry for few mins on medium heat. switch off the stove n add yoghurt n rinsed water, mix well n lay the fried potatoes flat bring the heat to medium once comes boil simm for 35 mins by covering (half way through turn the potatoes with tongs). Switch off n keep it covered for few mins only n dish out.
I don't like curries sitting in Iron pans, whole taste will change. Remember when ever you are cooking in Iron pans dish out immediately.
Serve with Jeera Rice, Roti's or Naan n Yoghurt on side.
Tip:
For parties u can add 1/4 th cup cream in the last bring to boil n switch off.
***Garam masala powder:
1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder
- grind these with out roasting n keep in airtight container.
© 2018 by Rajani Rayudu
