Sunday, 17 June 2012

Shahi Dum Aloo

Baby Potatoes – ½ kilo
Onion – 2 large
Tomatoes – 2 nos
Black jeera (Kalaunji) 1 teaspoon
Coriander (Dhania) seeds – 1 teaspoon
Cumin (Jeera) Seeds – 1 tablespoon
Fennel (Saunf) – 1 tablespoon
Garlic peels – 6-8 pcs
Ginger – sliced into thin long pcs – about 10 pcs
Red Chillies (Kashmiri preferably) – 3-4 nos
Black pepper – ½ teaspoon
Salt to taste
Thick curds – 2table spoon – a little sour
Fresh cream – 2 table spoons
Kismis – 1 tablespoon
Cashewnuts – about  pcs
Coriander leaves – 1 small bunch
Cooking oil or mustard oil – 4 tablespoons

  1. Grind one onion with dhania, jeera, saunf, red chilli, black pepper, garlic into a coarse paste with a little water and keep aside. (This is the masala paste)
  2. Half Boil the baby potatoes with skin (if preferred) and poke a hole into each of them and then deep fry them with salt and keep aside. (If you do not want to deep fry the potatoes, fully boil them and peel off the skin and keep aside)
  3. Grind tomatoes into a puree with cashewnut and keep aside.
  4. Beat the curds and keep aside.
  5. In a large Pan (Kadai) heat oil and add kalaunji on low heat. Once it sputters, add the finely cut onion (one) and masala paste and fry well. The oil will leave the sides of the paste at this stage add the tomato and cashew paste and continue to fry on low fire. Let it simmer well and cook together with the masala. Now add salt and once all cooked add the thin long pcs of ginger, curds and some water (to make a gravy). Cook for 10 minutes. Add the potatoes, fresh cream and the kismis and cover with lid and cook on dum on a very low fire for about 15 mins.
  6. Serve with plain paratha/roti 

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