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Aloo dumwaale is an authentic way of preparing boiled aloo or potatoes in a creamy and rich gravy under dum or pressure. The dumwale aloo makes for a party special vegetable dish and is sure to be appreciated by all, when served with naans or roomali rotis.
- 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.
- Peel, wash and roughly chop onions. boil with one tablespoon water, two black cardamom seeds for two to three minutes. grind into a fine paste.
- Peel, wash and grind ginger and garlic to a fine paste. soak cashewnuts in two tablespoons of water for fifteen minutes. grind to a fine paste.
- Heat two tablespoons of oil in a pan. add boiled onion paste.
- Cook till fat starts to separate.
- Add ginger-garlic paste.
- Stir for some time. add red chilli powder, coriander powder, turmeric powder, cashewnut paste and yogurt. mix well.
- Add deep-fried potatoes. add approximately two and a half cups of water and let it simmer for some time.
- Finish with kasoori methi, fresh cream and salt. serve hot.
This recipe was contributed by sumagandlur on 27 Dec 2003
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