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How to make Dam Aloo Recipe

Written By Thali Service on Tuesday, 29 August 2017 | August 29, 2017


INGREDIENTS
  • 900 g baby potatoes
  • 1 tsp Knorr® Paneer Butter Masala
  • 1 1/2 tbsp ghee
  • 4 tbsp tomato puree
  • 140 ml yogurt/ dahi
  • 1 green pepper/ capsicum; sliced
  • oil for deep-frying
  • salt to taste
  • For the paste:
  • 2 tbsp ginger and garlic paste
  • 2 tbsp cashew nuts
  • 1 tsp cumin seeds
  • 2 dry red chilies
  • pinch of ground mace
  • pinch of ground nutmeg

METHOD

  1. Peel the potatoes, prick them with a fork and soak in water with salt to taste for 15 minutes.
  2. After drying the potatoes on a kitchen towel, deep-fry until golden brown. Drain and set aside.
  3. Heat the ½ tbsp of ghee in a non-stick, heavy bottomed pan and sauté the 2 tablespoons of ginger and garlic paste, cashew nuts and spices until cooked.
  4. Grind all the ingredients for the paste along with 1 cup of water to get a smooth consistency.
  5. Heat a non-stick pan with 1 tbsp of ghee and stir in the tomato purée, yogurt/ dahi and salt. Add potatoes, paste, 2 cups of water and Knorr® Paneer Butter Masala. Stir over a low heat for 5 minutes. Add the sliced green pepper/ capsicum and cook for another 3-4 minutes. Garnish with some fresh coriander leaves and serve with rice or pooris.
Recipe serves:6
Preparation time30 minutes
Cooking time30 minutes
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