Ingredients:
Peanut oil- 3 tbsp Jeera- 1/2 tsp
Besan- 1 tbsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Turmeric- 1/2 tsp
Fennel powder- 1 tsp
Red chili powder- 1 tsp
Clove powder- 1/4 tsp
Hing- a pinch
Garam masala- 1/2 tsp
Kasoori Methi- 1/4 tsp
Powdered Cashew nuts- 3 tbsp
Tomatoes chopped- 1
Curd- 1/2 cup
Salt to taste
10 baby potatoes
Method:
Boil the potatoes in a pressure cooker, peel and prick it with a fork.
Heat a kadai, add Peanut oil. When the oil gets heated up add Jeera, green chili, cashew powder, gram flour, fennel seeds, kasoori methi, garam masala, cumin powder, coriander powder, red chili powder, hing and turmeric one by one.
Stir well and roast all the spices for 3-4 mins.
Add chopped tomatoes and salt. Cook until the tomatoes are soft.
Now add curd and stir it continuosly on a medium flame. Otherwise, the curd may break.
Cook until the mixture starts to leave oil on the sides.
Add the potatoes and saute in the mixture for 3-4 mins.
Add water to the gravy and boil on medium flame for 10 mins. Lower the flame for 5 more minutes.
Add chopped cilantro and serve hot Shahi Dum Aloo with rotis/ rice.
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