Dum Aloo 2

Dum Aloo 2

  Ready in : 45 mins

Dum Aloo 2 is a gluten free and lacto ovo vegetarian recipe with 4 servings. For $1.43 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This side dish has 375 calories, 7g of protein, and 19g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. 1 person has made this recipe and would make it again. A mixture of milk, potatoes, curd, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 65%. If you like this recipe, you might also like recipes such as dum aloo, how to make punjabi dum aloo | dum aloo, dum aloo UP style, how to make dum aloo, and bengali dum aloo , how to make bengali style dum aloo.

Ingredients

asafetida a

asafetida a

1 pinch

bay leaves no

bay leaves no

3

curd

curd

3 tablespoons

nos cardamoms

nos cardamoms

2

ghee/oil

ghee/oil

4 tablespoons

cashews - no

cashews - no

7

chili powder

chili powder

1 teaspoon

cinnamon- ‘

cinnamon- ‘

0.5

coriander seeds

coriander seeds

1 teaspoon

ginger paste

ginger paste

1 teaspoon

milk

milk

0.5 cup

peppers - no

peppers - no

7

potatoes

potatoes

1 pound

salt

salt

4 servings

turmeric powder

turmeric powder

0.5 teaspoon

khus- khus

khus- khus

2 tablespoons

Cooking in Steps

  1. 1
    Soak the cashews and khus khus for 30 minutes.Boil the potatoes in a pressure cooker.

    potato

    potato

    cashews

    cashews

    pressure cooker
    pressure cooker
  2. 2
    Remove the peel from potatoes and prick them.Take oil in a frying pan shallow fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside.Take frying pans add oil and heat it.

    potato

    potato

    cooking oil

    cooking oil

    frying pan
    frying pan
    blender
    blender
  3. 3
    Add, asafetida, bay leaves and ginger paste to the remaining oil

    ginger paste

    ginger paste

    bay leaves

    bay leaves

    asafoetida

    asafoetida

    cooking oil

    cooking oil

  4. 4
    Fry the mixture till the paste turns reddish brown.Grind soaked cashews and khus khus with powdered masalas, turmeric powder and chili powder. Grind them very smoothly.

    turmeric

    turmeric

    chili powder

    chili powder

    cashews

    cashews

  5. 5
    Add the grounded masala prepared and fry for about 4 minutes. (Lower the stove heat)Now pour the milk to make gravy followed by adding fine curd.Keep stirring continuously, add water if the gravy appears too thick.Now add pricked potatoes to this gravy and cook in a pressure cooker. Cook till first whistle.

    potato

    potato

    gravy

    gravy

    water

    water

    milk

    milk

    pressure cooker
    pressure cooker
    stove
    stove
  6. 6
    Remove from the flame and

  7. 7
    Garnish it with fresh coriander leaves.

    fresh cilantro

    fresh cilantro

  8. 8
    Serve with hot Kashmiri Pulao.