Dum Aloo Fried Potatoes In Spicy Sauce Recipes
DUM ALOO
Dum aloo is a traditional kashmiri dish- but there are a number of versions and preparation techniques for this delightful potato recipe.Every region has its own version of this dish. My preparation today is this sweet and buttery baby yellow potatoes cooked in a rich creamy gravy and resembled the Punjabi dum aloo i had at a restaurant recently....
Provided by Prajus Kitchen
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak Cashew nuts in water for around 15 mins.
- Boil the potatoes and peel them properly.
- Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
- Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
- In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
- Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
- Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
- Add the onion tomato puree to it and bring it to boil.
- Cook this sauce for about 5 mins stirring in between.
- Add the boiled potatoes,salt and mix well, add water as required for the gravy.
- Bring to boil and then simmer for 10 mins.
- Sprinkle with chopped coriander and switch off the flame.
- Serve with rice or roti.
DUM ALOO (FRIED POTATOES IN SPICY SAUCE )
This is a north Indian (Kashmiri) dish , traditionally the recipe is made with potatoes cooked in yogurt. This is not the authentic recipe. Its my take on the Dum Aloo. Tastes equally great. It can be served with rice/roti/paratha/naan.
Provided by Samiksha
Categories Curries
Time 50m
Yield 8 dum aloo, 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel the potatoes and pierce them all over with a fork.
- Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
- In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
- Add onions and saute them till they become translucent.
- Add the ginger garlic paste and saute them till they loose the raw smell.
- Add the tomatoes and cook then covered for 5 minutes.
- Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
- Add the yogurt and keep stirring the yogurt until it comes to a boil.
- Now add salt and stir.
- Add about 2 cups of water and bring to a rolling boil.
- Add the potatoes and cook for 15 minutes on medium heat, covered.
- Add sugar and cook for 5 more minutes.
- Garnish with chopped cilantro.
Nutrition Facts : Calories 342, Fat 8, SaturatedFat 1.1, Sodium 111.1, Carbohydrate 63.4, Fiber 11.1, Sugar 9.3, Protein 7.5
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