Dum Aloo Banarsi Delicious Potatoes Cooked In A Savoury Indian Recipes

DUM ALOO (FRIED POTATOES IN SPICY SAUCE )

Steps:

• Peel the potatoes and pierce them all over with a fork.
• Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
• In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
• Add onions and saute them till they become translucent.
• Add the ginger garlic paste and saute them till they loose the raw smell.
• Add the tomatoes and cook then covered for 5 minutes.
• Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
• Add the yogurt and keep stirring the yogurt until it comes to a boil.
• Now add salt and stir.
• Add about 2 cups of water and bring to a rolling boil.
• Add the potatoes and cook for 15 minutes on medium heat, covered.
• Add sugar and cook for 5 more minutes.
• Garnish with chopped cilantro.

SPICY POTATOES (RASADAR ALOO)

Steps:

• Wash the potatoes and dry them, lightly peel the skins if necessary.
• Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
• Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
• Add the potatoes and fry for 2-3 minutes, again stirring constantly.
• Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
• Remove from heat and serve garnished with the coriander leaves.

DUM ALOO

Steps:

• Soak Cashew nuts in water for around 15 mins.
• Boil the potatoes and peel them properly.
• Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
• Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
• In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
• Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
• Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
• Add the onion tomato puree to it and bring it to boil.
• Cook this sauce for about 5 mins stirring in between.
• Add the boiled potatoes,salt and mix well, add water as required for the gravy.
• Bring to boil and then simmer for 10 mins.
• Sprinkle with chopped coriander and switch off the flame.
• Serve with rice or roti.

DUM ALOO BANARSI (DELICIOUS POTATOES COOKED IN A SAVOURY INDIAN

Steps:

• Add all the spices to the grated and boiled potatoes in a bowl.
• Mix well and shape into balls.
• Roll into corn flour and deep fry in a pot.
• Drain onto kitchen paper towels and keep aside.
• Next, in another pot, deep fry the sliced onions till golden brown.
• Mix with yoghurt and using a blender, blend to obtain a fine paste.
• Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
• Saute for 15 minutes on low heat.
• Stir in tomato paste and all the remaining masalas.
• Now fold in the onions, salt, pepper and yoghurt paste.
• Cook for 10 minutes.
• Add the fried potato balls to the gravy.
• Garnish with cream, mint leaves and corriander leaves.
• Serve hot with parathas or rotis or rice.
• Enjoy!