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Sunday, October 25, 2015

Dum Aloo Curry/Baby potatoes curry

Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Serves: 4

Baby potatoes: 18-20
Onion: 1 cut in half and sliced
Tomato: 1 diced
Ginger garlic paste: 1 tsp
Red chili powder (Kashmiri) : 2tsp
Garam masala: 1 tsp
Cumin / jeera powder: 1 tsp
Cashews: 2 tbsp (make into a paste)
Full Cream : 1/4 cup
Water : 1.5 cups
Cilantro/ coriander leaves: 2tbsp
Salt to taste


Clean and boil the potatoes. Make a + once they are boiled as shown in the picture. ( This will help the potatoes absorb the spices well).

Heat oil in a pan and fry the onions till they turn translucent. Add Ginger garlic paste and fry for 30 seconds. Add the tomatoes and cook until they are mushy.

Add all the spice powders and fry for 30 seconds and add the potatoes. Coat them well and add water. Cook for 5 minutes and add the cashew paste. Cook until the gravy is thick enough. (About 3-5 minutes).

Add the cream, mix well and turn off the heat. Garnish with cilantro.
Serve hot with biryani,roti,pulav.

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