Aloo Dumwaale

by sumagandlur

add to my cookbook add to shopping list

Added to 6 cookbooks This recipe has been viewed 8917 times

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.

Add your private note

Aloo Dumwaale recipe - How to make Aloo Dumwaale

Tags

Semi-Dry Sabzis

Preparation Time: Try Cooking Time: Try Total Time: 0 mins 4
Show me for servings

Ingredients

400 gms baby potatoes
2 tbsp oil + to deep fry
1 small sized onion
2 black cardamom (badi elaichi) seeds
1 inch piece ginger (adrak)
7 to 8 cloves garlic (lehsun)
10 cashewnuts (kaju)
1/2 cup tomato puree
1 tsp chilli powder
1 tbsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1/2 cup curds (dahi)
1 tsp dried fenugreek leaves (kasuri methi)
3 to 4 tbsp fresh cream
salt to taste

Method

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.