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Shahi Aloo Dum

 INGREDIENTS:

  1. Baby Potatoes 500 g
  2. Ginger Paste 1 tsp
  3. Coriander Powder 1 tbsp
  4. Garam Masala Powder 1tsp
  5. Kashmiri Red Chili Powder 2 tsp
  6. Turmeric Powder 1/2tsp
  7. Curd 1/2 Cup
  8. Cashew Nuts 2 tbsp
  9. Coconut 1/2 Cup Grated
  10. Green Chilies 3-4 
  11. Green Cardamom 2-3 
  12. Black Cardamom 1 
  13. Cinnamon 1-2
  14. Bay Leaves 2 
  15. Cloves 3-4 
  16. Kasoori Methi Leaves 1 tsp
  17. Salt to taste
  18. Sugar 1 tsp
  19. Oil 4 tbsp

METHOD:

Serving Size: 4-5

Boil the potatoes until just tender. Peel and prick them with a fork. Season the potatoes with salt, turmeric powder, and chili powder.

Make a paste of green chilies, cashew nuts, coconut, and curd.

Heat oil in a pan and shallow or deep fry the potatoes until golden and crispy. Remove and keep them aside.

In the same oil, add the whole spices and saute until fragrant.

Add ginger paste, red chili powder, coriander powder, and turmeric powder. Stir fry for a minute or two till the raw smell disappears.

Then add the prepared paste, salt, and sugar. Cook until the oil separates.

Stir in the potatoes and add water. Cover and simmer for 8-10 minutes.

Finish with kasoori methi leaves and sprinkle garam masala powder.

Garnish with chopped coriander leaves and serve badshahi aloo dum with paratha and onion-cucumber raita.







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