Damaloo kese banaye

Damaloo kese banaye 

Damaloo (also referred to as Dum Aloo) is a well-known dish in Indian food, particularly in Kashmiri and North Indian food. Here's a simple recipe to prepare Dum Aloo:Ingredients:8-10 baby potatoes (peeled and boiled)2 tablespoons oil or ghee1 large onion (finely chopped)1 tablespoon ginger-garlic paste2 tomatoes (pureed)1/2 cup yogurt (optional)1 teaspoon cumin seeds1-2 bay leaves1-2 cinnamon sticks2-3 cardamom pods1/2 teaspoon turmeric powder1 teaspoon red chili powder1 teaspoon garam masala1 teaspoon coriander powderSalt to tasteFresh coriander leaves for garnishInstructions:Prepare the potatoes:Peel the baby potatoes and boil them until they are tender. Prick them lightly with a fork so that the flavors penetrate inside while cooking.Fry the potatoes:Heat 1 tablespoon of oil in a pan and shallow fry the boiled potatoes until they turn golden and crispy. Keep them aside.Make the gravy:In the same pan, put a tablespoon of oil. When hot, put cumin seeds, bay leaves, cinnamon sticks, and cardamom pods.When they splutter, put the chopped onions and sauté until they are golden brown.Put ginger-garlic paste and sauté for a minute until aromatic.Put pureed tomatoes and cook until the oil is separated from the masala.Put turmeric powder, red chili powder, coriander powder, and salt. Cook for a further 2-3 minutes.Add the potatoes:Add the baby potatoes fried in the gravy, and toss well so the potatoes are coated with the masala.Add the yogurt (optional) and a splash of water (about 1/2 cup) to achieve a thick gravy. Mix well.Simmer:Cover the pan and let it simmer on low for around 15-20 minutes, so that the potatoes can soak in the flavors.Finishing touches:Sprinkle garam masala and give it a good stir.Garnish with coriander leaves.Serve hot Dum Aloo with naan, paratha, or rice!Relish your homemade Dum Aloo!