Dum aloo recipe – Dum aloo with olives
Dum aloo curry with olives is prepared in Banarasi style, the way I saw my mother and aunt prepared.
Dum aloo with olives – Banarasi style
However there is two twists I have added. One that I have used green olives and second I serve them with butter tandoori roti instead of chapati that was served traditionally with this dish.
This dum aloo recipe has loads of tomatoes and generous use of Indian spices. The gravy texture and spice quotient are balanced with use of corn flour to make gravy thicker.
Let us begin our journey to add another olive twist to your dining table…….
Basic Information Prep Time: 45 min Cook Time: 45 min Spice Meter: Hot Serves: 3-4 people
Ingredients for dum aloo recipe:
Baby Potatoes – 200 gm Hojiblanca green pimiento stuffed Olives – 100 gm Baby Tomato – 100 gm
Onion (grated) – 1
Green chilli – 1
Tomato Puree – 100 gm
Turmeric powder – ¼ teaspoon
Cinnamon stick – 1-2
Green cardamom – 2
Black Cardamom – 1
Coriander seeds – 1 teaspoon
Red chilli flakes – ½ teaspoon
Sugar – 1 tablespoon
Corn Flour – 1 teaspoon
Salt – to taste
Olive Oil – 2 tablespoon for bhunoing
Method for dum aloo preparation:
1. Wash Potatoes and tomato thoroughly under running water. Peel off the potato skin and pierce all potatoes using fork.
2. Deep fry pierced potatoes till golden brown.
3. Add olive oil, spices, green chilli and onion in slow flame for 10 -15 min.
4. Add tomato puree, olives and fried potatoes and fry in slow flame for another 10-15 min.
5. Now add tomatoes and add salt to taste. Simmer it for 10 min.
6. Add 200ml water which contains dissolved 1 teaspoon of corn flour and bring it to boil.
7. Pour the curry on serving bowl and garnish it with green coriander leaves.
8. Serve this banarasi dum aloo with hot parantha, green chutney and sliced onions.
• To make awesome gravy always prepare gravy on low flame
• Since olives are very salty since always preserved in brine(salt water) be careful while putting salt.
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