Dum Aloo recipe mixed style2015-09-20
- Skill Level: Medium
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 5m
Aloo or Potato is a hot favorite vegetable among Indians. Bengalees especially like them alot till the notion of diabetes crept in. I feel it is unfair to keep away such a sweet vegetable from your palate until and unless it becomes an absolute necessity 🙂 Plus the stage ll diabetics are advised to take potatoes in their daily meals as a part of the healing program. Now I hope my readers will be at certain ease to try out Dum Aloo recipe mixed style once in a month if not not more than that. I went through various versions of Aloor Dum recipes over Internet and Veg recipes of India really made close efforts to differentiate minute aspects of Dum Aloos genres. My recipe is a bit mixed creation of all the popular genres out there. It came out to be superb delicious on its own. I always keep saying handling recipes with care makes the real mark while inventing recipes like my Dum Aloo recipe in mixed style. Stick to the basics while introducing your little touches; that is what make them unique enough for a bold endeavor or a gutsy menu preparation under your banner. Love for eating aloo has always been a true inspiration but nowadays anything and everything which require little amount of inspection and creating something magnificent excites me a. Cashew Paste and Dried Fenugreek leaves are the catch and the secret taste makes for this Dum Aloo recipe; other than that powdered cumin , coriander and cinnamon, cardamom are the prerequisite for making the dish an instant hit. I will share the process eventually ; so just continue discovering simple homemade wonder Dum Aloo recipe mixed style.
- Potato - 500gms (small sizes)
- Tomato - 1 Big or 2 medium
- Onion - 2 medium sized julienned
- Ginger paste - 3 tbsp
- Garlic paste - 1 tbsp
- Green chilli sliced - 5
- Kashmiri Red Chilli Powder - 2 1/2 tsp
- Dried Fenugreek Leaves/ Kasuri Methi - 2 tsp
- Whole green cardamom - 4smashed
- Whole cinnamon - 1 broke into small parts
- Cahew Paste - 2 - 3 tbsp
- Powdered Garam Masla - 1 1/2 tsp
- Salt to taste
- Healthy oil - 4 - 5 tbsp
- Sugar - 2 tsp
- Powdered or Ground Cumin - 2 tsp
- Powdered or Ground Coriander - 2 tsp
- Green Peas(not mandatory) - 5 tbsp (frozen)
- Water - 2 small cups
Boil the potatoes moderately on a pressure cooker after peeling and washing them thoroughly. Keep them aside for drying.
Add oil to the Kadai placed on medium heat. Fry the dried potatoes carefully until light brown. Put them in another container.
Now throw whole spices such as cardamoms, cinnamon, green chillies at once into the same potato flavored oil. Let them leave smell. Slight toss is required couple of times though.
Time to add onions. Fry them until light brown. Tomatoes go in along with ginger garlic paste. Stir occasionally until everything mix well together.
Sprinkle 1 tsp dried fenugreek leaves and saute.
Pour in the light fried potatoes into the gravy. Time to add cashew paste. Carefully toss all the ingredients. Be watchful as you do not want the potatoes to get smashed anyway:) Kashmiri chilli goes into it right after that. Salt can be added almost at the same time.
Bring up the flame that water starts boiling a bit and then simmer for a couple of minutes.
Perfect time to add sugar to bring the sweet touch. Mix a bit. Add the rest of the Kasuri methi on top. Wait for a while before sprinkling pwdered garma masala.
Put the lid on for next 15 minutes. Stir for the last time before serving. Put off the flame and we are ready to eat Dum Aloo recipe mixed style
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This information is per serving.
Vitamin B - 615%