Tuesday, 2 October 2012
Dum Aloo
Dum Aloo
Ingredients:
• 1/2 kg Small Potatoes
• A pinch of Asfoetida
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion (grated)
• 2 cup Fine Curd
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 cup Milk
• Salt to taste
• A pinch of Asfoetida
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion (grated)
• 2 cup Fine Curd
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 cup Milk
• Salt to taste
For Masala:
• 2 Cardamoms
• 7-8 Black Peppers
• 1 tbsp Coriander Seeds
• 1/4 tsp Caraway Seeds
• 4-5 Cloves
• 1 Small piece of Cinnamon
Preparation:
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Make a fine powder by
blending together the ingredients of the masala in a blender. Keep it aside.
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Remove the peel from
potatoes and prick them.
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Take oil in a frying pan
and heat it for about one minute. Fry the potatoes on a medium heat until
their color changes from white to light brown. Keep it aside.
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Add grated onion,
asafoetida, bay leaves and ginger-garlic paste to the remaining oil.
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Fry the mixture till the
paste turns reddish brown.
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Add the masala prepared
and heat for about 2 to 3 minutes.
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Add turmeric, chilli
powder and salt.
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Fry again for about a
minute.
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Now pour the milk to make
gravy followed by adding fine curd.
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Keep stirring
continuously, add water if the gravy appears too thick.
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Now add pricked potatoes
to this gravy and cook in a pressure cooker. Remove from the flame after 4 to
5 minutes just before the first whistle.
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Garnish it with fresh
coriander leaves.
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Dum Aloo is ready to
serve.
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