Dum aloo

 

INGREDIENTS:

BABY POTATES     10 NO
TOMATO PUREE     1/2 CUP
ONIONS     1NO..
RED CHILLI POWDER     2 TSP
EVEREST KITCHEN KING MASALA     1/2 TSP
CORIANDER POWDER     1/2 TSP
GINGER GARLIC PASTE     1/2 TSP
FENNEL POWDER     1/2 TSP(OPTIONAL)
YOUGURT     1/2 CUP
FULL CREAM MILK/CREAM     1/4 CUP
CORIANDER LEAVES     FEW
OIL     2 TBLSP
SALT     AS NEEDED

METHOD:

    Boil the potato and peel the skin. the potaoes should be firm. Do not over cook.

    Chop the onions finely.
    Heat a kadai and add the ginger garlic paste and saute for few minutes till the raw smell goes off.
    Now add the onions and fry till they turn pink.

    Add the tomato puree to this and mix well.
    Add the chilli powder, coriander powder, masala powder and salt to this.
    Adding fennel powder is optional. But if you have do add this it will give a nice flavour to the gravy.

    Add the yogurt and give it a nice boil.

    Now add the potatoes to the gravy. Before adding potatoes to the gravy prick the pototoes with skewers or fork.
    This helps the masala to go inside the potatoes.

    Close the gravy with lid and keep it in a low flame.
    Stir in between. Keep in the flame for 5 mins.
    Add the milk/Cream to this and mix well..

    Garnish with coriander Leaves.
    Enjoy hot with Roti/Peas Pulao.dum aloo 1

Note:

    While boiling the potatoes do not  add any water. Just pressure cook them for 3 whistles by keeping it in a vessel.
    Add half salt to the potatoes while cooking.
    If you are using cream add 2 tblsp of cream.