Spicy Dum Aloo Recipe
Ingredients
| Potatoes | 500 Gram (Round Medium Sized Pieces) | |
| Red chili powder | 1 Tablespoon | |
| Aniseed powder | 1 Tablespoon | |
| Ginger powder | 1⁄2 Tablespoon | |
| Salt | To Taste | |
| Beaten curd | 2 Tablespoon | |
| Frying oil | 2 Cup (32 tbs) | |
| Asofoetida | 1 Pinch | |
| Water | 2 Cup (32 tbs) | |
| Cardamoms | 2 Large | |
| Cinnamon piece | 2 | |
| Cloves | 3 | |
| Peppercorns | 3 | |
| Shahjeera | To Taste (For Garnishing) |
Nutrition Facts
Serving size
Calories 1161 Calories from Fat 1038
% Daily Value*
Total Fat 112 g172.2%
Saturated Fat 20 g99.9%
Trans Fat 0 g
Cholesterol 0.98 mg0.33%
Sodium 125.7 mg5.2%
Total Carbohydrates 29 g9.7%
Dietary Fiber 5.4 g21.5%
Sugars 1.4 g
Protein 5 g9.1%
Vitamin A 3.6% Vitamin C 47.5%
Calcium 6.4% Iron 16%
*Based on a 2000 Calorie diet
Directions
1 Wash the potatoes thoroughly.
MAKING
2 In a pan, boil the potatoes until almost done.
3 Carefully peel the potatoes.
4 Using a fork prick the potatoes all over.
5 In a large skillet, heat oil.
6 Add in the potatoes and deep fry potatoes on low heat, until golden brown.
7 Remove and keep aside.
8 In a separate pan, heat 2 tablespoons of oil.
9 Add in asafetida, water and red chilli powder.
10 Add in 1 tablespoon of water and let it cook for a few minutes.
11 Gradually stir in the beaten curd and allow to boil for a few minutes.
12 Add in the salt, aniseed powder, ginger powder, cardamoms, cinnamon, cloves, peppercorns and the potatoes.
13 Mix well to combine.
14 Pour in 1 1/2 cups of water and cover.
15 Allow it to boil on low heat for 20 minutes or until the gravy is thick and the potatoes are tender.
SERVING
16 Serve, sprinkled with shahjeera
Chef
