Dum Aloo (Potato)



Ingredients for dhum aloo:


  • 900gms Aloo (Potatoes).
  • 33/4th cups water.
  • Salt To Taste.
  • Ghee or oil for deep-frying.
  • 1 cup ghee.
  • 1 large Onion (finely chopped).
  • 4 tbsp tomato puree.
  • 140 ml curd.
  • 4 tbsp hot water.
  • 1 green pepper (seeds removed and sliced) .
  • 1tsp garam masala powder.
  • Spices.
  • 4 cloves.
  • 4 bay leaves.
  • 6 black peppercorns .
  • 4 green cardamoms.
  • 1 brown cardamom.
  • 1piece cinnamon stick.
  • Paste.
  • 1 large onion (chopped).
  • 12 flakes garlic.
  • 2 tbsp ginger.
  • 6black peppercorns.
  • 1 tsp poppy seeds.
  • 1 tbsp coriander seeds.
  • 1 tsp cumin seeds.
  • 2 dry red chilies.
  • 1 tsp turmeric powder.
  • A pinch of ground mace.
  • A pinch of ground nutmeg.

Method:

  • Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
  • Dry the potatoes on a cloth and heat the ghee or oil.
  • Deep fry the potatoes until golden brown. Drain and set aside.
  • Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
  • Grind the paste ingredients to a fairly smooth paste and stir into the onions.
  • Cook for 10 minutes. Stir in the tomato puree, curd and salt.
  • Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
  • Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

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