Dum Aloo Recipe (Mughlai Style)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (15)

Dum Aloo Recipe (Mughlai Style)

NUTRITION · PER SERVING55M COOK
CAL 9%·PRO 6%
CARBS 20G46% OF CAL
2G FIBER12G OTHER5G TOTAL SUGAR
FAT 9G48% OF CAL
5G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baby potatoes slow-cooked in a rich curry paste of cashews, onions, yogurt, and warming spices. A luxurious Mughlai dish served with rice or flatbread for special occasions.

mainindianbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 250 grams (15 to 20) baby potatoes
  • 2.5 cups water (- for cooking baby potatoes)
  • ¼ teaspoon salt
  • 10 cashews
  • ⅓ cup water (- hot, for soaking cashews)
  • 100 grams (1 cup) onions (- roughly chopped)
  • 1 inch ginger
  • 5 garlic cloves (- small to medium)
  • ½ teaspoon fennel seeds
  • 2 tablespoons water (- for grinding)
  • ¼ cup cup curd ((yogurt))
  • 2 tablespoons ghee (- you can also use 2 tablespoons oil)
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 tej patta (- small to medium, (Indian bay leaf))
  • ½ teaspoon shahi jeera ((caraway seeds))
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder ( kashmiri red chilli powder)
  • ½ teaspoon coriander powder ((ground coriander))
  • ½ teaspoon garam masala
  • 1 cup water
  • salt (as required)
  • 1 to 2 tablespoons coriander leaves (- chopped, (cilantro))
PREP
30M
SODIUM
456MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.