Aloo Dum
INGREDIENTS
Small potatoes – 20
Onion – 1
Tomato – 1 to 2
Curd – ½ cup
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Turmeric powder – 1/8 tsp
Ginger garlic paste – 2 tsp
Coriander leaves,chopped – 3 tblsp
Lemon juice from 1/2 of a lemon
Salt as needed
Oil – 1 tblsp
To roast & grind
Onion – 1
Black cardamom – 1
Cloves – 2
Jeera – 1 tsp
fennel – 1 tsp
Cashews – 10
To temper
Oil – 1 tblsp
Cinnamon – 1 piece
Bay leaf – 1
Red chillies – 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, jeera, 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 chilli 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.
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