Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, dum aaloo gajar. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Being a dry sabzi and one which is not spicy, This aloo gajar recipe goes very well as tiffin box lunch with some soft chapatis or parathas. You can also pair this aloo gajar sabzi with a combo of dal-rice. This can also be served with bread. In fact you can even make toast sandwiches with the sabzi as a stuffing.

Dum aaloo gajar is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Dum aaloo gajar is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook dum aaloo gajar using 8 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Dum aaloo gajar:

1. Prepare About 100g potatoes
2. Make ready 2 carrots
3. Prepare Crushed ginger
4. Make ready 3-4 tbsp olive oil
5. Get Chopped coriander
6. Get 2 tbsp yoghurt
7. Prepare Custom reflux masala
8. Make ready Pinch fenugreek seeds (methray)

Add chopped onion and ginger-garlic paste. Add tomato, green chili, salt, turmeric powder and garam. You can cut the veggies any way you please, but I like them cut in thick matchsticks, roughly an inch and a quarter long and less than a cm thick. Dum Aloo is a very delicious Indian dish generally made from baby potatoes slow cooked in a spicy gravy.

Instructions to make Dum aaloo gajar:

1. Cut potatoes into small squares.
2. Cut carrots into thick round slices.
3. Cut about an inch long piece of ginger finely and add to mortar and pestle.
4. Chop coriander and set aside. (as per preference)
5. Warm a pot on the stove.
6. Add 3 tbsp oil.
7. When bubbles appear in the oil add ginger paste.
8. Cook it till incorporated.
9. Add 2. 5 tsps reflux masala and make a paste.
10. Add yoghurt and cook paste for around 2 mins and cover. Cook for 2 more minutes.
11. Uncover and add potatoes. Mix well with paste.
12. Cover and cook for a few more minutes on medium high heat till potatoes fry and form yellow outer layer.
13. Uncover and add around 1 cup water.
14. Add 1 tsp salt and a few fenugreek seeds.
15. Cover and cook on medium low heat. For 10 mins.
16. Carefully check in between if potatoes are halfway cooked. (they'll be hard but a fork can almost go in).
17. Add carrots. Cover again.
18. When 10 mins are over uncover. (it might take a bit longer for potatoes and carrots to become completely soft.)
19. Increase the heat and allow water to evaporate. It will leave behind a creamy greasy like coating over potatoes.
20. Add chopped coriander and cook some more.
21. Turn off heat. Garnish with more coriander. Serve hot with chapati.

You can cut the veggies any way you please, but I like them cut in thick matchsticks, roughly an inch and a quarter long and less than a cm thick. Dum Aloo is a very delicious Indian dish generally made from baby potatoes slow cooked in a spicy gravy. The baby potatoes are first deep fried along with spices and then simmered in gravy over low flame. Sometimes they can even be marinated in a curd mixture before frying. Dum aloo is basically fried baby potatoes marinated and simmered in a creamy delicious yogurt based gravy.

So that is going to wrap this up with this special food dum aaloo gajar recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!