Dum Aloo from Uttar Pradesh
Contributed by Arpita Singh
Ingredients
Baby potatoes 500 gms
Boiled onion paste 1 cup
Ginger garlic paste 2 tsp
Tomato purée 1/2 cup
Red chilli powder 1tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Kasoori methi 1 tsp
Cashew nut paste 1 tbsp
Curd 1/2 cup
Vehan cream 1/4 cup
Salt to taste
Procedure
Peel the potatoes and prick it with a fork.Deep fry until potatoes turn golden brown .
Heat oil and add the boiled onion paste when it starts changing color.
Add ginger garlic paste.
Mix the cashew nut paste in the yogurt and add the mixture along with the spices.Then add the tomato purée and continue cooking on medium heat until oil separates .
Then add 2 cups of water and bring it to boil.
Now add the fried potatoes and kasoori methi and let it cook on low flame for 10 mins.
Finish with vegan cream and serve hot.