Find The Recipe:
Dum Aloo Hyderabadi
Ingredients:
- 20-25 baby potatoes, boiled and peeled
- 1 cup thick yogurt
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup cashew nuts, soaked in warm water
- 2 tablespoons poppy seeds (khus khus)
- 2 tablespoons melon seeds (magaz)
- 1 tablespoon ginger-garlic paste
- 1/2 cup fresh cream
- 1/4 cup ghee or cooking oil
- 1 teaspoon cumin seeds
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Grind the soaked cashews, poppy seeds, and melon seeds into a smooth paste. Set aside.
- In a pan, heat ghee or oil over medium heat. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until the spices release their aroma.
- Add finely chopped onions and cook until they turn golden brown.
- Stir in ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the tomato puree and cook until the oil starts to separate from the mixture.
- Lower the heat and add the cashew-poppy seeds-melon seeds paste. Mix well and cook for a few minutes.
- Beat the yogurt until smooth and add it to the pan. Stir continuously to avoid curdling.
- Add red chili powder, turmeric powder, and salt. Cook the masala until it thickens.
- Pour in fresh cream and mix well. Simmer the gravy for a few minutes.
- Add boiled and peeled baby potatoes to the gravy. Coat them evenly with the masala.
- Sprinkle garam masala over the potatoes and cover the pan with a tight-fitting lid.
- Cook the Dum Aloo on low heat for about 15-20 minutes, allowing the flavors to meld and the potatoes to absorb the richness of the gravy.
- Garnish with fresh coriander leaves before serving.
Serve Dum Aloo Hyderabadi with rice or Indian bread for a delightful and aromatic dining experience!
*Recipe on video and text may differ from each other!
How to cook Dum Aloo Hyderabadi:
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