Dum aloo is a very popular dish in india.I Decided to try it, but i combined its recipe with aloo amritsari and it turned out to be a very tasty dish and i named it dum aloo amritsari.I had used little yogurt in it which gave the gravy a very nice tangy flavour.We all loved this recipe,now i will make it often.Somtimes mixing two different recipes gives a very nice third recipe:-))
INGREDIENTS:
10-12 baby potatoes
4-5 onions
1 cup tomato puree
1 table spoon ginger-garlic paste
2-3 table spoon yogurt
1/2 cup cashewnuts
1 n 1/2 table spoon poppy seeds(khus khus)
2 table spoon fresh cream
1 black cardomom
1 tea spoon turmeric
1 tea spoon tandoori masala
1 table spoon besan
1/2 tea spoon pepper powder
1 tea spoon chat masala
1 -2 tea spoon chilli powder
1 table spoon corainder powder
1 table spoon garam masala
2 tea spoon kasoori methi
salt
butter
oil
METHOD:
Prick the baby potatoes with fork and half boil them in water with salt.When cooled peel them and keep .
Mix besan,1/2 tea spoon turmeric, 1/2 tea spoon tandoori masala,pepper powder,chat masala and little salt.Marinate half boiled baby potatoes in it and deep fry them in oil for 2-3 mins.Drain them on absorbent paper and keep aside.You can even shallow fry them if you want to use less oil.
Soak cashew nuts and poppy seeds in water for 2 hours.Grind them together to form a fine paste.Boil the onions and grind them to paste with black cardomom.
Heat little oil in a non stick pan.Add one table spoon of butter and saute the onion paste in it till oil starts seperating from it.Now add ginger-garlic paste and saute again for 2 mins.
Add chilli powder,corainder powder and turmeric powder and mix well.After 1 min add cashew nut-poppy seeds paste and stir.Saute for 2 mins and add tomato puree and mix.Now add yogurt and mix well.Add tandoori masala and stir.
Add the fried potatoes one by one to it.Now add water to make the gravy a bit thinner.Adjust according to your required consistency.Add salt and garam masala.
Close the lid and let it simmer on low flame for 4-5 mins.When gravy is enough thick, add fresh cream and mix.Finaly add kasoori methi and cook for 1 min.Remove from flame.
Serve hot with parathas or naan.
NOTE: You can even use normal sized diced or scooped potatoes in this if you do not get baby potatoes.
Add the amount of spices according to your taste.
Preparation Time: 30 mins
looks good......yes that's the tasty part of mixing up the recipes....u get new tasty dishes....
Dear Siddhi
You are really going great guns in mixing recipes..this will taste great I am sure..
I am very reserved about using Kasouri methi in a high ended dish like this..it is a flavor spoiler. But many people love Kasouri methi flavor in all dishes.
Thats a nice recipe,looks lovely and delicious too
Thats indeed awesome:)
I totally agree with your. Sometimes mixing up can turn out to be a great experience