Dum Aloo is a dish which has many variations and from the one prepared in Punjab to the one in Kashmir or the one in Kolkata all are unique, with ingredients popular in that region being used. The Dum Aloo Benarasi is no way near to a rich Mughlai version. It is a simple take on this well-known dish, which can be easily made as everyday food at home. Pair it with some poori or with some hot steamed rice.
1/2 kg Baby potatoes boiled and peeled
1 tsp Cumin seeds
7 Green cardamoms
1/2 tsp Fennel seeds
1 tsp Ginger grated
1 tbsp Garlic grated
1 large onion chopped fine
6 medium sized tomatoes finely chopped
1 tsp Kashmiri Red chilli powder
1 tsp Kasoori methi
1tsp Garam masala
1 tsp sugar
Coriander leaves chopped fine
Oil to fry the potatoes
2 tbsps oil for seasoning
A few cashews for garnishing.
Heat oil in a pan. Add the cumin seeds and after they crackle add the cardamom, fennel seeds, ginger, garlic, onion, tomatoes and chilli powder and mix well. Add some water, mix and cook till tomatoes turn mushy. Heat oil in a pan. Deep-fry the potatoes to a golden brown. Drain on kitchen towel. Blend the tomato mixture till smooth. Strain into another pan and bring to a boil adjusting consistency by adding water as required. Add the fried potatoes and mix well. Add the Kasoori methi, garam masala and sugar and mix well. Add butter, mix well and simmer for a few minutes. Garnish with finely chopped coriander leaves and halved cashewnuts.
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