Dum Aloo requires potatoes to be deep fried till cooked well. To make this dish a little healthy and safe for all, I have skipped frying the potatoes. Instead, half boiled them. Tastes no different. Yummy !!
1. Sesame seeds : 1 Tbsp
2. Coconut: Grated: 1/2 cup
3. Green chillies : 3
4. Water for consistency
5. Ginger: 1/2 inch
6. Cashew nuts: handful
7. Curd : Half cup ( I used Amul Dahi)
8. Coriander Powder ( Dhaniya) : 1 tbsp
9. Fennel seeds ( Saunff) powder : 1 tbsp
10. Red Chilli Powder: 1/2 - 1 Tbsp
11. Turmeric: 1/2 tbsp
11. Potatoes 4-5 medium size : Half Boiled and peeled. Cut into large dices.
12. Oil for frying : 2-3 Tbsp
13. Asafetida (Heeng) : 1 pinch
14. Jeera : Cummin Seeds : 1 Tbsp
15. Red chillies : broken into half 2-3
16. Besan : 3 Tbsp
17. Garam Masala : 1/2 Tbsp
18. Salt to taste
19. Coriander leaves for garnish
Step 1 : Half boil potatoes. Peel off the skin and cut them into large dices. Keep aside.
Step 2 : Grind Ingredients 1-6 and make fine paste.
Step 3 : Make a paste from Ingredient 7-11. Mix well.
Step 4 : Mix the ground paste made in step 2 with the curd mixture made in step 3. Keep aside.
Step 5 : Heat oil in a pan + Add Jeera + Wait until it crackles + Add Heeng + Red chillies. Dry roast it for a minute.
Step 6 : Add Besan and fry till the rawness of the besan disappears. Add a little water if needed.
Step 7 : Add the final paste made in Step 4. Cook with a little water (if needed) till the raw smell of the ingredients disappears. If you see oil coming out from the side, that should tell you that the paste is cooked evenly.
Step 8 : Add Garam Masala cook for a min + Salt to taste + Simmer for 2-3 mins.
Step 9 : Add chopped Handful of coriander leaves and well.
Serve hot with buttered phulkas or rotis.