Dum aaloo 2,baked version

June 28, 2013 in North Indian Gravies 2 Comments

Few days back, when my friend Suphala Shenoy posted Dum aaloo I had bookmarked it immediately in my to do list. I prepared it this week and enjoyed it with Bile holige. I slightly modified the recipe as per our taste. Since my kids don’t like whole garam masala I substituted with garam masala powder and also added fresh cream which gave an extra punch. Dum aaloo is prepared with baby potatoes. But if it isn’t available,you may use normal potatoes and cut it into cubes.I had already posted my version of dum aaloo long back. You may check the link here.

Ingredients:
Baby potatoes-20
Tomato puree-1/2 cup
Cardamom powder-a pinch
Cinnamon powder-a pinch
Onions-2.chopped finely
Garam masala powder-1/2 tsp
Sugar-1/4 tsp
Fresh cream-1/2 cup
Cashewnuts-10-12,broken into bits
Ghee-2 tbsp approx
Olive oil-2tsp
Salt- to taste
Coriander leaves-2 tbsp,chopped

Ingredients to be ground to a paste:
Onions-2
Garlic cloves-3-4
Ginger-1/2 ” piece
Coriander powder-1 tbsp
Roasted cumin powder-1tsp
Peppercorns-6-7
Turmeric powder-1/4 tsp

Method:

Wash the potatoes well,peel the skin and prick it with fork and keep it in water until you peel all the potatoes.
Take a broad vessel,fill it with water,take a boil adding salt and parboil the potatoes for 6-7 minutes.
Drain it well and wipe it with a clean towel.
Preheat the oven at 180 d C,take a baking tray and line an aluminium foil,drizzle olive oil and arrange potatoes.
Bake it for 10-15 minutes or until it gets cooked.
You may also deep fry the potatoes after the 3rd step.
Grind all the ingredients to a fine paste mentioned in the list.
Heat ghee in a pan,fry onions until translucent,add the ground paste and tomato puree and fry until the raw smell disappears.
Add in all the remaining powders and saute for a minute.
Add water,salt to taste,sugar,baked potatoes and take a boil.
Lastly add fresh cream and mix it well.
Garnish with coriander leaves.