Shahi dum aloo is a vegetarian from the north part of India that pairs deep fried baby potatoes in a cream sauce. This Indian recipe is easy to make and you can modify it to add richness or depth of flavors.
Instructions
1. Clean and peel the potatoes, then deep fry them in oil until they get tender. Set the potatoes to the side.
2. Put the garlic and ginger in the food processor to make a paste.
3. Saute cumin seeds, cardamoms, cloves, cinnamon, bay leaves and onions until golden brown.
4. Add the tomato puree to the sauteed mix from Step 3 and cook on low heat for 5 minutes. You can use canned puree or put plum tomatoes in the to make your own.
5. Make a sauce by stirring in cream, salt, tumeric, cayenne, black pepper, coriander, cumin and ? tsp. garma masala. Mix in your paste from Step 2 and let this cook another five minutes. Then add about 2 tbsp. water.
6. Put the potatoes in the sauce. Cover the pot and bring it to a boil. When the sauce boils, turn the heat to low and cook for 20 minutes.
7. Top with the remaining garam masala and 1 tsp. cumin seeds.
Tags: cumin seeds, food processor, food processor make, from Step, Indian recipe