Aalu Dum | Dum Aalu

Fixings 

Aalu Dum

(American measuring mug utilized, 1 mug = 250 ml)

•    10-12 infant potatoes

•    1 expansive onion

•    1 expansive tomato

•    ½ inch ginger

•    2-3 garlic

•    2 tbsp broken cashews or 10-12 extra large cashews absorbed water for 30 minutes

•    1 dark cardamom/badi elaichi

•    1 inch cinnamon stick/dal chini

•    ½ tsp turmeric powder/haldi

•    ½ tsp red bean stew powder/lal mirch powder

•    1 tsp coriander powder/dhania powder

•    1 tsp fennel powder/saunf

•    ½ tsp garam masala powder

•    ½ tbsp lemon juice or 1 tbsp yogurt

•    2.5 to 3 glasses water

•    1 or 2 tbsp coriander leaves for decorating

Guidelines
1.    rinse the infant potatoes and wipe them dry. keep the peel on. divide or quarter them if enormous in size or keep them entirety.

2.    shallow or profound broil in medium hot oil till they are brilliant cooked and totally cooked.

3.    grind the splashed cashew to a smooth glue. grind the onions, ginger and garlic to a smooth glue. likewise mix the tomatoes to a smooth puree.

4.    heat 2 to 3 tbsp oil. include the dark cardamom and cinnamon. broil work the oil gets to be fragrant and after that include the onion-ginger-garlic glue.

5.    on a low fire broil the glue till it gets to be brilliant tan and the oil divides. this takes about 9-10 minutes.

6.    add the tomato puree to the sautéed glue and mix.

7.    after 3-4 minutes, include the turmeric powder, coriander powder, red stew powder, garam masala powder, fennel powder one by one.

8.    stir again and broil work the oil divides. takes about 10-12 minutes.

9.    now include the cashew glue and yogurt (in the event that you are going to utilize yogurt, at this stage).

10.    again broil the masala glue work the oil divides. this takes about 3-5 minutes.

11.    now add approx 2.5 to 3 mugs of water. heat the sauce to the point of boiling.

12.    add seared potatoes and stew for some 4-5 minutes work the sauce thickens.

13.    lastly include lemon juice (in the event that you are going to utilize this, at this stage). include salt.

14.    garnish dum aloo with some hacked coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.