Dum Aloo Recipe In English: At meal time, guests suddenly come and you have no preparation, then it seems that if you get some magic wand, which should be rotated once and everything is ready. Well, all this is possible in TV and movies, in real life if there is a stick, it can be your hands, with the help of which you will have to do all the preparations yourself. Yes, but to make your task easier, we have several recipes that you can prepare in a jiffy. One of these is the easy way to make dum aloo. You can learn this recipe here today.
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How to make kaise banaye dum aloo
Material
You will need very few ingredients in this quick-to-make Dum Aloo vegetable. To make this small potato (called baby potato), onion, tomato, green chili, ginger, curd, salt, red chili powder, coriander powder, turmeric powder, sour cream, garam masala, bay leaf, a piece of cinnamon powder and coriander leaves for garnishing.
how to make
You need to be a little multitasking to make it fast. To make it, first of all heat oil in a pan for deep frying. While the oil is heating up, wash and peel the small potatoes. If the potato is big then cut it into pieces. When the oil is hot, then put the flame on low to medium flame and then put the potatoes in it for roasting. These potatoes have to be golden brown.
Till the seasoning is ready. Wash onions, tomatoes, ginger and green chillies and grind them in a blender. Make a fine paste of it. Now the potatoes will be cooked. Remove them well and place them on tissue paper and empty the pan, save some oil for frying the vegetables. Now put bay leaves and cinnamon in this little hot oil first. Let it crackle and then add onion tomato paste to it. After 3 to 4 minutes, add salt, red chili powder, coriander powder, turmeric powder and stir after adding little water (pour water very little). Now add curd to it and then mix the vegetable well. The consistency of the vegetable is a bit thick, though you can keep it according to your preference. Now add potatoes and garam malala to the vegetables. Mix well and then serve after garnishing with coriander leaves.
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