Name: EASY DUM ALOO recipe by Ren Rego at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 10-15 baby potatoes; 2 large onions roughly chopped and sauteed in a little oil; 2 tbps tomato puree; 1 tbsp cashewnuts; 2 tsp ginger- garlic paste; 3-4 tbsp curd; Oil and Salt as required; 1-2 Bay leaves; 2 Cardamom pods; 1 star anise; 1 tsp Kashmiri chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala powder; 1 tsp Kasuri Methi; 1/2 tsp sugar

Ingredients Serving: 4

10-15 baby potatoes
2 large onions roughly chopped and sauteed in a little oil
2 tbps tomato puree
1 tbsp cashewnuts
2 tsp ginger- garlic paste
3-4 tbsp curd
Oil and Salt as required
1-2 Bay leaves
2 Cardamom pods
1 star anise
1 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp Kasuri Methi
1/2 tsp sugar

Instructions

Boil potatoes until firm. Peel and shallow fry in a little oil until golden. Set aside.
Grind the onions, tomato puree and cashewnuts to a fine paste.
Heat oil and saute bay leaf, star anise and cardamoms. Add ginger-garlic paste and saute well.
Add ground paste and saute for a couple of minutes.
Now add the turmeric, chilli and garam masala powders. Saute until masala is well cooked. (2-3 mins).
Beat the curd with sugar and add that it. Keep stirring for 2-3 minutes until well mixed.
Now add the potatoes and a little water (about 1/2 cup or as per consistency required). Mix well, let it come to a boil and then let simmer on a low flame for about 10 mins. Make sure the lid is tight so no steam escapes from the pot.
Lastly add the kasuri methi and simmer for a further minute or two.
Serve with freshly made rotis or steamed rice.

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