Sunday, September 25, 2011

Dum Aloo

Small potatoes - 20
Onion - 1
Tomato - 1-2
Curd - 1/2 cup
Red chili powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/8 tsp
Ginger garlic paste  - 2 tsp
Coriander leaves - 1 tbspn, chopped
Lemon juice - 1 tbspn
Salt - according to taste
Oil - 1 tbspn

To roast & grind;
Onion - 1
Black cardamom - 1
Cloves - 2
Cumin - 1 tsp
Fennel - 1 tsp(optional)
Cashews - 10

To temper;
Oil - 1 tbspn
Cinnamon - 1 piece
Bay leaf -1
Red chilies - 2

Pressure cook potatoes for 2 whistles and peel the skin, prick it here and there with fork. Heat a pan with oil and roast the potatoes until golden. Make sure you keep it turning in between to ensure even browning.
In the same pan, fry cardamom, cloves, fennel, cumin, cashews and onion. Grind it with little water to smooth paste.
Heat oil and temper with the items under ‘to temper’ table. Add finely chopped onion and fry till transparent. Add ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
Add chopped tomatoes, salt and fry till mushy. Add chili powder, turmeric, coriander and garam masala powders.
Fry  in medium flame, till the oil separates from masala. Add curd little by little, frying for each time for 1/2 minute.
Add the roasted potatoes and add water(1 & 3/4 cups), bring to boil.
Simmer for 5 minutes and garnish with lemon juice and coriander leaves, after switching off the flame.

Tip of the day: Peeled potatoes will last three or four days in the refrigerator if a few drops of vinegar is added to the water.

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