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Dum aloo is a famous Indian dish available in almost every Indian restaurant. The baby potatoes soaking in that sauce looks so beautiful and I absolutely enjoy preparing this cute curry:) The regular dum aloo has a spicy finish while the Kashmiri version should be on the sweeter side (as per my knowledge). Originally, they deep fry the potatoes and slow cook them in the gravy overnight. But I did a less calories version on my own to get closer to that restaurant taste. Try this and enjoy:)
bay leaf - 2
oil / butter - 2 tbsp
Tomato puree - 1/2 cup
ginger powder - 1/2 tsp
garlic - 3 cloves
Turmeric - 1/4 tsp
Plain Indian yogurt (thick) - 1/2 cup
dry methi leaves - 1 tbsp
cinnamon - 1 inch
nutmeg - a tiny shaving
shahi jeera - 1/4 tsp
cumin - 1/2 tsp
fennel - 1 tbsp
dry red chilly - 6
coriander seed - 2 tbsp
almond(soaked) - 5
raisin - 10
dates - 2
mint leaf - 1 sprig
cilantro - 2 sprig
milk - 1 cup
Choose very small potatoes or buy a baby potato pack.Wash the potatoes.
Put them in boiling water and cook for just 5 minutes (1/2 boil).
Put in cold water and gently peel the skin using a knife.
Then make a few holes all over the potatoes using a fork.
Dry roast the items given. Grind them together with those mentioned above.
Heat 2 tbsp butter / oil in a wok and shallow fry the potatoes till they get a mild red color outside. Keep aside.
In the remaining oil (we won't get much left out, but it will be enough) add the bay leaves, crushed garlic and fry for a few seconds. Then add the tomato puree and fry for a minute. Immediately add the ground masala and bring to a boil. Then add the turmeric, beaten yogurt, salt and mix well. Put the baby potatoes and reduce the flame. If needed add some milk. Slow cook it for 30 minutes and switch off.
Sprinkle some crushed methi leaves.
Dum aloo is ready!
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