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Introduction:

Baby potatoes cooked in smooth, silky and spicy masaledar gravy. Tastes just great!

Preparation time : 30 mts
Cooking time : 20 mts
Serves : 4 to 6 people

Ingredients:

  • Baby potatoes
  • Whole garam spices
  • 1 1/2 tsp Fennel seeds
  • 1 big Onion thinely sliced
  • 2 med Tomatoes cut in to cubes
  • 1 1/2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 1/2 tsp Degi mirch or red chilli powder
  • Salt to taste
  • 1 tsp of yogurt
Dum Aloo

Method

  • Boil baby potatoes, peel and deep fry until it gets nice golden color. Drain excess oil from it and keep aside
  • Heat oil in a pan add whole garam spices, add fennel seeds and saute till nice aroma starts to come out.
  • Add sliced onion and cook till it gets light brown color.
  • Add chopped tomatoes in blender, add onions, coriander powder, cumin powder and grind to make smooth paste.
  • Heat oil in a pan add masala paste, add degi mirch, yogurt mix and cook till oil separates from the spices.
  • Add fried potatoes, mix add salt to taste, cover and cook on medium heat for 15 mts.
  • Serve with roti, naan or paratha.


Tips:

  • You may also shallow fry potatoes or bake boiled baby potatoes.
  • Use only a tsp of yogurt it gices nice smooth texture to the gravy.



Dum Aloo

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