Dum Aloo ( potato) Microwave

Dum Aloo ( potato) Microwave

Ingredients

Small potatoes peeled ( not cooked) 6 – if you’re using cooked ones, then you need not microwave for 6 minutes to cook it, but just fry it for 2-3 minutes.

Onion paste 1 small cup ( to make it lightly fry onion 2 in  tsp of oil in microwave till light brown, cool & grind it in the mixie.   Tomato puree 1 small cup , if using fresh tomatoes, then by putting a cross on one side of it lightly with a sharp knife, then immerse it in boiling water for 2 minutes, remove, then you’ll be able to peel the skin & puree it in the mixie. 

For cashew nut paste, take 10-14 cashews, put them in a small cup of boiling water, it will become soft, then grind them, you’ll get about 3 tsp.

Garam masala 1 tsp           Kashmir red chili pdr 1 tsp     red chili pdr ½- 1 tsp as per taste

Kasturi methi, in case you have fresh methi leaves, just wash them well, then spread them out in a microwaveable plate, micro high for 5 minutes, stirring in between once, they’ll dry, you can just crush & use them, excess can be stored. This unlike the bought one will have retain its nice green color.

Oil 2 tsp       salt to taste     cream if needed to decorate on top

Big elaichi pdr ½ tsp

Method

If you’re using uncooked potatoes, then peel, poke them with fork all around well & microwave them with 2 tsp of oil mixed well with red chili pdr & ½ tsp of garam masal pdr for 5-6 minutes, stirring in between once well. If you’re using cooked ones,poke them well with fork all around, then just mix oil, chili pdr & garam masala pdr microwave for 2-3 minutes.  Then add the pastes- onion, tomato, cashew, remaining garam masala pdr, salt to taste & big elaichi pdr. Let it marinate for 5-6 minutes, as you’ve poked the potatoes, that will help it to soak the masalas well. Then micro high for 3 minutes. Garnish with kasturi methi & cream if you like & serve hot. This will go well with roti, paranthas.