Dum Aloo - Potato Gravy Vegetable Recipe by Ruchi Bharani - Vegetarian [HD] <br />INGREDIENTS <br />250 gms. potatoes soaked in water <br />3 tomatoes boiled and pureed <br />2 small onions roughly chopped <br />3 green chillies chopped <br />1 & 1/2 tbsp. cashew nuts soaked in water <br />1 & 1/2 tbsp. butter <br />2 tbsp. curd (yogurt) <br />1 tsp. sugar <br />1 tsp. red chilli powder <br />salt to taste <br />1 tsp. garam masala <br />3-4 garlic cloves <br />1 big piece ginger <br />2 cardamoms <br />3 pieces of cloves <br />3 pieces of cinnamon <br />coriander leaves <br /><br />METHOD- <br />- Onion paste - Add chopped onions, garlic, green chillies & ginger into a mixer and grind them into a smooth paste. <br />- Cashew Nuts Paste - Grind 1 & 1/2 tbsp. soaked cashew nuts well into a smooth paste. <br />- Heat 1 & 1/2 tbsp. butter in a round bottom pan. Add in cinnamon, clove and cardamom. <br />- After 30-40 sec, add onion paste. Saute this well for 8-10 minutes. <br />- Once the onion paste dries up and darkens in colour, add cashew paste. Cook it for a minute. <br />- Add tomato puree. Stir well. <br />- Add garam masala, red chilli powder, salt, sugar and curd (yogurt). <br />- Mix well. Make sure there are no lumps of curd (yogurt) <br />- Cook this gravy for 4-5 minutes. <br />- Add potatoes. Add water if required. <br />- Mix well and cover the mixture. Let it cook for 2-3 minutes. <br />- Add a cup of water, cover the pan and let the gravy simmer for 10-12 minutes. <br />- Garnish with coriander leaves, lemon wedge and onion rings. <br />- Serve hot with roti, chapati or bread. <br /><br />Find us on Facebook at https://www.facebook.com/rajshrifood <br /><br />Find us on Google+ at https://plus.google.com/1145884878955...
