My take on Dum Aloo - baby potatoes simmered in creamy tomato sauce. There are various versions on how this dish can be prepared and this is my take on it. I have tried this recipe with no onions and garlic. The traditional recipe calls for yogurt, but since I am using only tomato the sauce would be tangy in the first place and hence I have substituted yogurt with heavy cream.
For a vegan version you can leave out the heavy cream and either substitute with coconut cream or more of nut paste.
Serve this hot with indian bread of your choice not rice.
Serves 2-3
Ingredients Required:
Tomato - 2 (big)
Ginger - 2 inch piece
Kasturi Methi - 1 tbslp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Baby potatoes - 16, peeled
Almond flour - 1/4 cup
Heavy cream - 4 tblsp
Salt - 2 tsp
Cilantro - 2 tblsp finely chopped
Oil - 2 tblsp + 1 tblsp
How to make:
In a pan add the 2 tblsp oil and fry the potatoes till golden brown.
Prick with fork to check if they are done, this aslo helps the potatoes to absorb the gravy.
Set aside.
In the same pan, with the remaining oil, add the ginger, tomato, kasturi Methi and all the spice powder. Saute for 5 minutes till the tomatoes are well cooked.
Cool to room temperature And blend with almond powder to a fine paste.
In the same pan add the remaining 1 tblsp oil and add the paste.
Saute for a couple of minutes till the oil leaves the sides.
Add 1/2 cup water and mix well.
Add the potatoes and salt.
Close the pan and allow to cook ok medium heat for 5 minutes.
Add in the heavy cream and garnish with cilantro.
Mix and serve hot.
Notes:
You can use cashews or almonds in place of almond powder. Soak them for 10 minutes before adding them to grind.
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