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    Make Restaurant style dam aloo at home

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    Dam aloo is one of the classic Indian dishes served in a meal. It can be served with plain paratha, lachha paratha, naan, puri or roti.

    Ingredients for dam aloo

    –       10 to 12 baby potatoes

    –       1 tomato

    –       1 onion

    –       ½ inch ginger

    –       3-4 garlik

    –       2 cardamom

    –       1 inch cinnamon

    –       ½ table spoon turmeric powder

    –       1  table spoon red chilli

    –       1 table spoon coriander powder

    –       2 table spoon coriander leaves

    –       1.5 cup water

    –       ½ table spoon lemon juice

    –       ½ garam masala

    –       1 table spoon fennel powder

    –       2 table spoon cashews

    –       1 cup curd

    Method to make Dam aloo

    –       Rinse the baby potatoes and wipe them dry.

    –       Heat oil in a pan. You can shallow fry, deep fry or pan fry until golden.

    –       Grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.

    –       heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.

    –       Saute until the paste thickens and raw smell goes away.

    –       Add salt, turmeric, red chilli powder and garam masala.

    –       Saute until the onion tomato masala begins to leave the sides of the pan.

    –       Then add fresh curd.

    –       now add the cashew paste.

    –       now add approx 1.5 cups of water. bring the gravy to a boil.

    –       add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.

    –       Bring the gravy to a boil. Cover and cook on a very low flame for 5 mins.

    –       Add crushed kasuri methi. Cook for just a minute. Switch off.

    –       Garnish dum aloo with some chopped coriander leaves and serve

     

     

     

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