How to make Aloo Dumwale -
Potatoes with cashewnut paste in tomato and yogurt gravy with hint of kasuri methi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby potatoes (बेबी आलू), Yogurt (दही)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
For more recipes related to Aloo Dumwale checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Soya Kofta Curry Labra Rajma With Coconut Milk Mangalorean Toi
Aloo Dumwale Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aloo Dumwale Recipe
Baby potatoes 400 grams
Yogurt to deepfry
Onion chopped 1 small
Black cardamoms 2
Ginger paste 2 teaspoon
Garlic paste 2 teaspoons
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Cashewnut paste 2 tablespoons
Tomato puree 1/2 cup
Yogurt whisked 1/2 cup
Salt to taste
Dry fenugreek leaves (kasuri methi) 1 teaspoon
Fresh cream 3-4 tablespoons
Method
Step 1
Peel, wash potatoes. Wipe dry with a cloth. Heat sufficient oil in a kadai and deep fry till lightly browned. Drain onto an absorbent paper and keep aside. Boil onion with one tablespoon water, two black cardamom seeds for two to three minutes. Grind into a fine paste.
Step 2
Heat two tablespoons of oil in a pan. Add boiled onion paste. Cook till fat starts to separate. Add ginger paste and garlic paste. Stir for some time. Add red chilli powder, coriander powder, turmeric powder, cashewnut paste, tomato puree and yogurt. Mix well. Add deep-fried potatoes. Add approximately two and a half cups of water and salt. Let it simmer for some time. Finish with kasoori methi and fresh cream.
Step 3
Heat two tablespoons of oil in a pan. Add boiled onion paste. Cook till fat starts to separate. Add ginger paste and garlic paste. Stir for some time. Add red chilli powder, coriander powder, turmeric powder, cashewnut paste, tomato puree and yogurt. Mix well. Add deep-fried potatoes. Add approximately two and a half cups of water and salt. Let it simmer for some time. Finish with kasoori methi and fresh cream.
Nutrition Info
Calories : 388.1 Kcal
Carbohydrates : 33.305 gm
Protein : 7.52 gm
Fat : 22.615 gm
Other : 1.38
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
