| Recipe Name: Dum Aloo |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Potatoes |
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100 g (size of walnuts) |
| Salt |
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1 tsp |
| Fat |
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for frying |
| Coriander seeds |
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1/4 tsp |
| Poppy seeds |
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1/4 tsp |
| Dessicated coconut |
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5 g |
| Cumin seeds |
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1 tsp |
| Black cardamom |
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1 small |
| Grated nutmeg |
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a pinch |
| Fat |
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1 tbsp |
| Coriander leaves |
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a sprig |
| Garam Masala |
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1/4 tsp |
| Onion |
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30 g (1/2 small) |
| Salt |
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1/4 tsp |
| Red Chilli |
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1/4 tsp |
| Turmeric powder |
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1/4 tsp |
| Garlic |
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2 flakes |
| Curds |
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30 g |
| Green chilli |
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1 |
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Method: |
- Peel and prick potatoes all over with a fork and soak in 100 ml water and 1 tsp of salt for about half an hour. Dry the potatoes in a clean, dry cloth.
- Heat fat. Deep fry the potatoes on medium heat till brown on all sides.
- Roast coriander seeds, poppy seeds, coconut, cumin seeds, clove, pepper corns, black cardamom and nutmeg and grind to paste.
- Grate or grind onion and garlic to a paste.
- Heat 1 tbsp fat and fry onion, garlic paste till brown. Add salt, red chilli powder, and ground masala paste and cook on slow fire.
- Beat half the curd lightly and add a little of it at a time to the mixture until all is used up.
- Add fried potoates and cook for another five minutes. Then add remaining curd and about 50 ml water. Keep it in slow oven (2500F) for about 30 minutes; or on slow fire for 10 minutes.
Serve hot sprinkled with chopped coriander leaves, green chilli and garam masala. |
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Tags:
Dum Aloo, 1/4 , add , seeds , paste , potatoes , chilli , slow , heat , powder , garlic , cook , masala , water , half , fry , brown , coriander , fat , grind , salt |
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