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DUM ALOO: SPICED POTATO DELIGHT
Dum Aloo Delight: A Step-by-Step Guide to Classic Indian Potato Curry
Ingredients:
- 500g baby potatoes
- 2 tablespoons ghee
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric
- 1/2 cup thick yogurt
- 1/4 cup cashew paste
- Salt, to taste
- Fresh coriander, for garnish
Now lets start cooking
Step : 1 Potato Paragon (Gas Flame: Medium-High)
Boil
baby potatoes until they dance with tenderness (about 15 minutes).
Step : 2 Ghee Galore (Gas Flame: Medium)
In a symphony of ghee,
lightly sauté the parboiled potatoes. Set aside for their grand entrance.
Step :3 Onion Opus (Gas Flame: Medium-Low)
In the same ghee-kissed pan,
conduct a caramelization concerto with finely chopped onions.
Step : 4 Tomato Tarantella (Gas Flame: Medium)
Introduce pureed tomatoes
and ginger-garlic paste, letting them waltz into a harmonious melody.
Step : 5 Cumin Crescendo (Gas Flame: Low)
- Sprinkle cumin seeds, initiating a fragrant serenade.
Step : 6 Masala Maestro (Gas Flame: Medium)
- Add coriander powder, Kashmiri red chili powder, and turmeric, blending into a vibrant masala symphony.
Step : 7 Yogurt Ying (Gas Flame: Low)
- Integrate thick yogurt, letting it swirl into the flavorful narrative.
Step : 8 Cashew Cadence (Gas Flame: Low)
- Introduce cashew paste, creating a creamy movement within the
composition.
Step : 9 Potato Resurgence (Gas Flame: Low)
- Reintroduce the sautéed potatoes, letting them immerse in the rich,
spiced gravy.
Step : 10 Lid Lullaby
- Cover the pan with a tight-fitting lid, allowing the flavors to
harmonize in a Dum (slow-cooking) crescendo. Simmer for 20 minutes.
Step : 11 Coriander Concerto
- Garnish with fresh coriander, a final note of freshness and vibrancy.
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