Name: Dum aloo recipe by Preeti Jaiswani at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Baby potato; Onion-4-5 cut into length; Tomato-3puree; Ginger garlic paste-3teaspoon; Peanuts-2tablespoon; Cumin seeds-1/2teaspoon; Oil-2tablespoon; Red chilly powder-1/2teaspoon; Coriander powder-1teaspoon; Turmaric powder -1/4teaspoon; Salt-to taste; Dry fenugreek leaves (kasuri methi)-2teaspoon; Milk-1/2glass; Freash cream-2teaspoon; Kitchen king masala-1/2teaspoon

Ingredients Serving: 3

Baby potato
Onion-4-5 cut into length
Tomato-3puree
Ginger garlic paste-3teaspoon
Peanuts-2tablespoon
Cumin seeds-1/2teaspoon
Oil-2tablespoon
Red chilly powder-1/2teaspoon
Coriander powder-1teaspoon
Turmaric powder -1/4teaspoon
Salt-to taste
Dry fenugreek leaves (kasuri methi)-2teaspoon
Milk-1/2glass
Freash cream-2teaspoon
Kitchen king masala-1/2teaspoon

Instructions

First dry roast the peanuts .let them cool and remove the skin,now put them into mixer jar add little water and make a smooth and thick paste.
Heat 1/2 glass of water in a tempring pan add all dry masala and bring it to boil.switch off the flame and keep aside,
Heat 2teaspoon of oil in a kadhai add chopped onion and roast them till golden brown,
Take out in a mixer jaar add tomatoes and kasuri methi and make a smooth paste.
Wash and peel potatos.prick them with fork and boil in salt and haldi water for five minute .wipe them and deep fry them.and keep aside
Heat oil in a kadhai add cumin seeda and splutter them,
Now add ginger garlic paste and saute them for a minute,
Add onion tomato paste and saute them till oil seprated,
Now add masala water and cook them 2 to 3 minutes .
Now add peanuts paste and cook for another 2 to 3 minutes.
Now add freash cream and milk.
Add fry potatos and kitchen king masala and salt .mix well,
Add water for required consistency and cook them on slow flame for 5 to7 minutes .

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