Dum Aloo from Uttar Pradesh

August 3, 2020

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.