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| DUM ALOO [BABY POTATOES IN GRAVY] |
Baby potatoes – 250 gms [boiled]
Tomato paste – 2 [made into a paste]
Onion paste -- 2 [made into a paste]
Ginger – 1 piece [made into a paste]
Asafoetida – 1 pinch
Cashew nut paste--1 tsp
Cinnamon – 1 piece
Garlic – 3 flakes [made in to a paste]
Cardamom -- 2 [crushed]
Coriander powder – 1 tsp
Red chilli powder--I tsp
Yogurt --¼ cup
Cream – 2 tsp
Oil – 2 -- 3 tbsp
Coriander leaves--2 tsp [chopped]
METHOD OF PREPARING DUM ALOO [BABY POTATOES IN GRAVY]
Peel and prick boiled potatoes and keep aside.
Heat oil in a bottom thicked pan and put onion paste, ginger garlic paste and fry.
Add green chilli paste, cinnamon, cardamom and asafoetida.
Add coriander powder, red chilli powder, cream and fry for 2 minutes.
Add the tomato paste, yogurt and cashew nut paste and stir continuously.
Add boiled potatoes, ½ cup of water and salt to taste. Cover the pan with a lid and cook for 7—8 minutes.
Serve hot garnished with chopped coriander leaves.
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