Easy Dum Aloo Masala is a simple potato gravy that gets done under 30 mins and you can easily make this for your kids lunch box. This simple gravy is made with baby potato and makes a delicious side dish with rotis.
Sometime back when I was in need to make a quick side dish to pack for the kids, I had baby potatoes on hand and only about 30 mins to spare. So this came about. This may not be such an elaborate gravy as the regular Dum Aloo is made, however, my kids enjoyed it and since I was able to make it in the morning rush hour, I was very impressed with the taste.
The cashew and cream surely make this a creamy gravy and you can improvise by adding ginger garlic paste and few more spices to make it more intense. I felt for a simple meal, this gravy was very good.
After writing nonstop for a month, this week’s posts seem too easy and fun to complete.
We are starting the new Edition from this week. I picked ‘One Vegetable three ways’ for BM#88 week 1 and this is the last recipe featuring Potatoes.
Easy Dum Aloo Masala
250 gms Potato I used baby potatoes
1 Bay Leaf
1/2 cup Onions finely chopped
1 cup Tomato Puree
A Pinch Turmeric Powder
3/4 tsp Red Chilli Powder
3/4 tsp Coriander Powder
1/2 tsp Cumin Powder, roasted
1/4 tsp Garam Masala
1 tbsp Cream
Handful Coriander Leaves
Wash and prick baby aloo.
Pressure cook for 4 whistles.
Cool n peel the skin.
Heat 2 tsp oil, add 1 medium bay leaf, add 1 finely chopped medium onion.
Saute until slightly browned.
The puree 2 medium tomatoes along with 5 whole cashews. Add to the pan.
Simmer and add a pinch of turmeric and salt to taste. Cook for 5 mins.
Then add red chilli powder, coriander powder, 1/2 roasted cumin powder, 1/4 tsp garam Masala.
Add the cooked aloo.
Simmer and cook for 10 mins.
Oil would have come out on the sides.
Add 1 cup water and bring to boil.
When the gravy is thick, add 1 tbsp cream. Simmer for 2 mins.
Add chopped coriander leaves.