Aloo Dumwale

Ingredients 

• 400 grams baby potatoes
• Oil to deep fry
• 1 small onion, chopped
• 2 black cardamoms
• 2 teaspoon ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon red chilli powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons cashewnut paste
• 1/2 cup tomato puree
• 1/2 cup yogurt ,whisked
• Salt to taste
• 1 teaspoon dry fenugreek leaves (kasuri methi)
• 3-4 tablespoons fresh cream

Method

1. Peel, wash potatoes. Wipe dry with a cloth. Heat sufficient oil in a kadai and deep fry till lightly browned. Drain onto an absorbent paper and keep aside. Boil onion with one tablespoon water, two black cardamom seeds for two to three minutes. Grind into a fine paste.
2. Heat two tablespoons of oil in a pan. Add boiled onion paste. Cook till fat starts to separate. Add ginger paste and garlic paste. Stir for some time. Add red chilli powder, coriander powder, turmeric powder, cashewnut paste, tomato puree and yogurt. Mix well. Add deep-fried potatoes. Add approximately two and a half cups of water and salt. Let it simmer for some time. Finish with kasoori methi and fresh cream.
3. Heat two tablespoons of oil in a pan. Add boiled onion paste. Cook till fat starts to separate. Add ginger paste and garlic paste. Stir for some time. Add red chilli powder, coriander powder, turmeric powder, cashewnut paste, tomato puree and yogurt. Mix well. Add deep-fried potatoes. Add approximately two and a half cups of water and salt. Let it simmer for some time. Finish with kasoori methi and fresh cream.

Nutrition Info