Thursday, 12 January 2012

Dum aloo

Brown onion paste – 4 tbsp
Brown cashew nut paste – 1 tbsp
(Take 1 tsp oil in a pan. Fry 7-8 cashews till golden and keep aside. Chop 2 medium size onions and fry in the pan till golden brown. Grind with cashews to make a fine paste)
Tomato puree – 3 tbsp
(Use canned or prick one tomato with a fork and place in a microwave safe bowl. Microwave on high for 2 minutes. Blend in the mixer to make a puree. NOTE – do not forget to prick the tomato)
Red chilli paste – 1 tbsp
(The best chillies to use in Indian dishes are Kashmiri, which give a lovely color but arent too hot. Use 2-3 red chillies, break into pieces and grind with water. If you do not have Kashmiri chillies, use less)
Ginger garlic paste – 1/2 tbsp
Jeera powder – 1/4 tsp
Clove powder – a pinch
Cinnamon powder – a pinch
(If you have a pestle and mortar grind the three ingredients together or put them in a bag and crush them with a rolling pin)
Salt To taste
Oil – 1 tbsp
Baby potatoes, par boiled and deep fried – 5-6
Oil to fry potatoes

Cover potatoes with water in a pan and bring to a boil. Don’t boil them completely. Prick and fry potatoes till golden brown in 2 tbsp oil. Mix 1 tbsp chilli paste and 1/2 tbsp ginger garlic paste with water. In a fry pan take 1 tbsp oil and add above paste. Cook till water evaporates and the contents look like a paste. Add salt, jeera,clove and cinnamon powders. Add brown onion and cashew nut pastes mixed with 4 tbsp water and cook for 2-3 minutes.
Add tomato puree and cook till oil leaves sides of pan. Add fried potatoes and cook until potatoes are done.
The dish goes well with rotis, not rice as it is dry. You can increase onion and tomato paste to get more gravy.I like to have it with rotis and viki likes to have with rice, So I tried to make it little bit dry and little bit gravy so that it will perfect to go with roti’s and with rice…