2 medium onions finely chopped

2 fresh large tomato pureed

2 tbs tomato puree

4 green chillies finely chopped

2 tbs garlic/ginger paste

4tbs yougurt whisked

4 tbs cooking oil

Asafoetida – 2 pinch

1 tsp Cumin seeds

1 tbs degi red chilli powder

1/2 tsp turmeric powder

1 tbs coriander powder

1 tbs garam powder

1 tsp Sugar

Salt as per taste

Green cardamom – 4 piece (in powder form)

Clove – 3 piece (in powder form)

1 tbs fennel powder

Green fresh coriander for garnish chopped

Dum Aloo instructions

Make sure that potatoes are half cooked.we do not want to over cook the potatoes.

Make onion, tomato, and green chilli, paste in a blender.

Take a pan ideally a wok and put 2tbs cooking oil in it, and heat it up.

Then put all potatoes in to the heated cooking oil and fry it on medium flame for 5 minutes.

When potatoes become golden brown in colour, take out potatoes form oil and put aside. Make sure potatoes dnt mash.

Now in the same wok put the remaining 2 tbs of cooking oil and allow to heat it.

Add cumin seed, in oil and tamper it.

Put tomato puree, ginger/garlic paste, fresh tomatoes, onion, green chilli paste.

Cook for 5 minutes until oil float on top of the paste.

Add coriander powder, red chilli powder, turmeric powder, garam masala and mix, cook for few minutes.

Now add the whisked yougurt salt and sugar in.

Stir them all constantly.

Now add fennel powder, clove powder, cardamom powder. Mix all the masala really well, Cook for 5 minutes on a low flame.

Now we add the pre fried potatoes.

Cover the potatoes with masala evenly.

Add 200ml boiling water

Cover the wok for 5 minutes on low flame.

Until the potatoes absorb all the spices.

Now dum aloo is ready.

Garnish with fresh green coriander.

Serve hot with tawa roti or as a side dish.

Bon appetite enjoy 😊
by
Parmjit Sohall
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