Creamy Dum Aloo
Who doesn't love baby potatoes? Carefully selected, golden fried baby potatoes in rich and creamy gravy, this item is sure to be a hit in any party! Just put calorie-counting on hold while gorging on this though :)
baby potatoes - 8
tomatoes - 2 (medium)
green chillies - 4 (adjust according to taste)
ginger - 1 1/2 inch piece, peeled (or ginger paste - 1 tsp)
red chilli powder - 1/4 tsp
coriander powder - 3/4 tsp
garam masala - 1/2 tsp
turmeric powder - a pinch
cashewnuts - 2 tbsp (chopped)
milk - 1/4 cup
whipped cream - 2 tbsp
yogurt - 1/2 cup, beaten
oil - 2 tbsp
salt - 3/4 tsp (adjust according to taste)
fresh coriander leaves - 2 tbsp (chopped)
Boil baby potatoes (or microwave them for five minutes), cool, peel them and keep aside.
Soak cashewnuts in warm milk for 10 minutes.
Grind chopped tomatoes, green chillies and ginger in a food processor. Keep aside.
Grind soaked cashwenuts and blend in the whipped cream. Keep aside.
Heat a tablespoon of oil and lightly fry the cooked baby potatoes. when it starts turning golden brown, remove from fire, prick all over with a fork and keep aside. Heat the remaining oil and add the blended tomato mixture. Add turmeric powder, coriander powder, red chilli powder and salt. Cook for 5 minutes. Add beaten yogurt and cook for another 3 minutes. Drop the baby potatoes into the mixture and pour the cashew-cream mixture over it. Add about a cup of water and garam masala. Cook for about 10 minutes until the mixture reaches the required gravy consistency. Garnish with fresh chopped coriander leaves and serve hot with flat breads or rice.