Dum Aloo Recipe
Ingredients
| Medium potatoes - 3/4 kg | ||
| Kashmiri mirch - 1 tsp | ||
| White cumin powder - 1 1/2 tsp | ||
| Spices | 1 Teaspoon | |
| Coriander leaves | To Taste | |
| Ghee | 1/2 Cup (16 tbs) | |
| Asafoetida water - 1/2 tsp | ||
| Curd | 1 Cup (16 tbs) | |
| Fresh ginger paste - 1/2 tsp | ||
| Salt | 1 To taste | |
Directions
MAKING
1 In a pan, boil the potatoes in salted water.
2 Peel the potatoes and prick them with a toothpick.
3 In a frying pan, heat the ghee.
4 Add in the boiled potatoes and deep fry on a low heat until brown.
5 In another pan, melt the ghee.
6 Add in the curd, ground cumin seeds, asafetida and cook until the curd is golden brown.
7 Add in a little water and cook until the gravy is slightly thick.
8 Add in the potatoes.
9 Sprinkle with coriander leaves and ground spices.
10 Cover and simmer for a few minutes.
SERVING
11 Serve hot.
1 In a pan, boil the potatoes in salted water.
2 Peel the potatoes and prick them with a toothpick.
3 In a frying pan, heat the ghee.
4 Add in the boiled potatoes and deep fry on a low heat until brown.
5 In another pan, melt the ghee.
6 Add in the curd, ground cumin seeds, asafetida and cook until the curd is golden brown.
7 Add in a little water and cook until the gravy is slightly thick.
8 Add in the potatoes.
9 Sprinkle with coriander leaves and ground spices.
10 Cover and simmer for a few minutes.
SERVING
11 Serve hot.
Chef
