Description:
Spicy & Cashew Rich Dum Aloo
Preparation:
1) Boil Baby Potatoes.
2) Finely crush Onion, Tomatoes, Ginger, Garlic and Cashewnuts.
3) Finely chop Cilantro.
Cooking:
1) On medium high flame , heat 3 Tablespoon of Oil in non-stick pan.
2) Add Salt as per taste and boiled Baby Potatoes.
3) Saute till little crispy and remove in a bowl leaving Oil in a pan.
4) Turn on medium low flame and in same pan add Makhan Ghee, Crushed Onion, and Salt.
5) Saute till translucent and add Crushed Tomatoes, Crushed Ginger and Crushed Garlic.
6) Give it a good stir and Cover & Cook for approx 5 mins.
7) Add Turmeric Powder, Red Chilli Powder, Coriander Cumin Powder, Garam Masala Powder, Amchur Powder, Fennel Powder, Crushed Cashews and 1.5 Cup of Water.
8) Mix well and cover & cook for approx 8 mins.
9) Add palm crushed Kasuri Methi, prepared Crispy Baby Potatoes, Chopped Cilantro and mix well.
Serve For: 4 Person
Total cooking time: 45 Min.
Garnishing:
Serve hot with Paratha.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Baby Potatoes ( Dum Aloo ) | 340 Gms | |
| Oil | 3 Tablespoon |
|
| Cashews | 15 Piece | |
| Clarified Butter ( Makhan Ghee ) | 1 Tablespoon | |
| Crushed Tomatoes | 1 Cup |
|
| Red Chilli Powder | 1 Tablespoon | |
| Dry Mango Powder ( Amchur Powder ) | 1 Teaspoon | |
| Fennel Powder | 1 Teaspoon | |
| Crushed Onion | 0.5 Cup |
|
| Crushed Ginger | 0.5 Tablespoon | |
| Crushed Garlic | 0.5 Tablespoon | |
| Coriander Cumin Powder | 0.5 Tablespoon | |
| Garam Masala Powder | 0.5 Tablespoon | |
| Dry Fenugreek Leaves ( Kasoori Methi ) | 0.5 Tablespoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Chopped Cilantro | 0.25 Cup |
|
| Salt | As Per Required |
|
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