Dhum Aloo/Aloo Dhum is a popular dish in Kashmir, India. The main ingredient is the Baby potatoes, The Baby potatoes are deep fried and slowly cooked in a tangy and creamy gravy ; bursting out with different flavours. Usually the potatoes are deep fried but i have stir fried the potatoes in this recipe. Dhum Aloo is a perfect side dish for Roti's, Chapatti's, Nan, Phulkas ..
Ingredients:
- Baby Potatoes: 15
- Onion:1
- Tomatoes: 2
- Cashews:5
- Fresh cream :1/4 cup
- Dried Methi Leaves: 1/2 tsp
- Chilly Powder : 1tbsp
- Turmeric powder:1 tbsp
- Garam Masala :1/2 tsp
- Jeera/Cumin seeds:1tsp
- Cinnamon :1'
- Bay leaves -1
- Ginger/Garlic paste -1 tsp
- Salt as per taste
- Butter /Oil - As needed
- Coriander leaves -1 sprig
Preparation:
- Boil the potatoes and remove the skin and add little oil in a pan and stir by adding little salt,1/2 tsp chilly powder and 1/2 tsp turmeric powder, I dint deep fry the Aloo/Potatoes on the healthier side but originally for Aloo dhum the potatoes are deep fried.
- Soak tomatoes in hot water for 10 minutes and make a puree.
- Grind cashews to a thick paste.
Method:
1. In a pan with little oil, add cumin seeds,Cinnamon stick,bay leaves and saute well,Now add the ginger /garlic paste and finely chopped onions. Stir well until the onions are cooked nicely. Now add the tomato puree,then add the turmeric powder,chilly powder,garam masala powder and salt.
2.When the gravy starts to boil add the cashew paste and fried Aloo/Potatoes to it; simmer it and slow cook the potatoes in low flame for 10 minutes.
3. When potatoes are well combined with the tomato gravy add the full cream milk, Methi-leaves and allow to combine well,Finely add the coriander leaves and little butter on the top. Creamy Yummy Aloo dhum is ready to serve.
Tips:
1.I have stir fried the potatoes ; You can deep fry the potatoes.
2.If you don't have fresh cream, you can milk or yogurt but taste will be different.
3.You can saute with butter also.
