Dum Aloo

Dum aloo is a delightful and all-time favourite dish from India, which has the potential to garner much popularity in the western world.. It is a potato-based curry dish, which can be ideally had with rice, or with Indian breads like roti, naan, parantha or luchi.

INGREDIENTS

16 to 18 baby potatoes , boiled , peeled and deep-fried
4 cups roughly chopped tomatoes
2 tbsp Fiona Refined Sunflower oil
4 cloves (laung / lavang)
2 cinnamon (dalchini) sticks
2 cardamoms (elaichi)
salt to taste
1/2 tsp sugar
2 tbsp fresh cream
2 tbsp finely chopped coriander (dhania)

To Be Ground Into A Smooth Onion Paste

2 cups roughly chopped onions
4 green chillies , roughly chopped
10 garlic (lehsun) cloves
1/4 cup broken cashewnuts (kaju)
2 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
6 whole dry kashmiri red chillies , broken into pieces
1 tsp cumin seeds (jeera)

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method:

To make dum aloo, combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
Blend in a mixer to a smooth purée. Keep aside.
Heat the Fiona Refined Sunflower oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes.
Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes.
Add the coriander and cook on a medium flame for 1 more minute.
Add the fried potatoes and cook on a medium flame for 1 to 2 minutes.
Garnish the dum aloo with coriander and serve hot with naan or parathas.