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11 December, 2015

Dum Aloo

Posted in : main course, north indian curry on by : nrdubey Tags: ,

Date – 29.11.2015

About Recipe

I am very happy to share this recipe because its my father’s recipe and my all time favorite too.

This dam aloo curry goes well with chapati, naan and steamed rice.

Pre time – 15 mins

Cooking time – 45 mins

Recipe type – main course

Cuisine – north indian

Serve – 3 to 4

Ingredients

Potatoes – 12 to 13 (medium sized or smaller than medium)

Onion- 1 big (cut ¾ onion big size and ¼ finely chopped)

Garlic clove – 6 – 7

Peanuts – 15 to 16 (soaked for 2 hours)

Dry coriander seeds – 1 tbsp

Red chilli powder – 1 tsp or as per taste

Turmeric powder – 1tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp (better use home made)

salt – as per taste

Oil or Ghee – 2 to 3 tbsp

Water – a cup or more

Method

First peel the potatoes and rinse them. Now hold a potato in your hand and prick it with the fork

3-4 times (you can see in pics). Keep it aside.

Now in a small blender take cut onion(3/4 portion), garlic, coriander seeds and soaked peanuts. Make paste

out of it you can add a tbsp of water too. Keep it aside.

Heat oil or ghee in thick bottom pan (I am using cooker without lid for fast cooking).

Add finely chopped onion (¼ portion) and fry till it becomes light brown.

Now add blended paste and red chilli, coriander powder and turmeric powder. Fry them till oil saparets

from the masala.

Now add potatoes and salt, mix them well with the masala. Cover with the plate and cook for a minute in

low flame.

Now open the lid and pour a cup of water and garam masala.

When gravy start boiling, for dum cooking take vessel in which you fill water and keep this vessel on the

top of the cooker and keep the flame on low heat. (you can see the pics )

Lets cook the potatoes for 20 to 25 mins in low flame. (cooking time depend upon potatoes’s size)

After 20-25 mins check the patato if they get cooked switch off the flame. (here you can pour some ghee to

make it rich)

Serve hot with chapati, naan or rice.

Tip

you can garnish this gravy with chopped fresh coriander.

If you are using big potatoes cut them from middle.

In Short

IMG_2419

These are the ingredients we need

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Peel and wash the potatoes

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Prik them

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Take soaked peanuts, onion, garlic and coriander in a blender

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Make paste

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Heat oil add chopped onion, fry

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Add Blended paste, red chilli ,turmeric and  coriander powder, cook until oil separates

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OIl separates from masala

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Add potatoes and salt, mix well

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Cover with the lid and cook for a minute in low heat

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Pour a cup water, keep the flame high

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Fill water in a vessel and keep on the top  for dum cooking in low heat

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Cook till potatos get cook nicly

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You  can garnish with the fresh coriander

 

 

 

 

 

 

 

 

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