Alu Dumwala
by sgambhir
13 Aug 2011
This recipe has been viewed 7188 times
Alu dumwale is a popular north indian potato recipe wherein the aloo or potatoes are cooked with spices under pressure or dum. Kashmiri aalu dum is a traditional delicacy of potatoes cooked in a rich spicy gravy which is best paired with naan.
Alu Dumwala recipe - How to make Alu Dumwala
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
500 gms baby potatoes
1 cup boiled onion paste
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1/2 cup tomato puree
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
50 ml fresh cream
1 tsp cashewnut (kaju) paste
1/2 cup curds (dahi)
2 tsp oil
salt to taste
Method
- Method
- Peel, wash and prick potatoes with a fork.
- Deep fry in moderate hot oil till the potatoes are golden brown in colour. Keep aside.
- Heat oil in a kadhai and add the onion paste and saute on a high flame till the paste turns light brown in colour.
- Add cashewnut paste and beaten curds, mix well.
- Add ginger paste and garlic paste and saute for half a minute. Add red chili powder, coriander powder and turmeric powder, mix well and saute for a few seconds.
- Add the tomato puree and cook on a medium flame for 3 minutes.
- Add 2 ½ cups of water, mix well and bring it to a boil.
- Add fried potatoes, salt, mix well and reduce flame and add garam masala and kasoori methi.
- Cook on dum for 10 minutes on a slow flame.
- Garnish with fresh cream and serve hot.
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