Indian Recipes
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Ingredients
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| 1 |
Potatoes |
8 small or 3 large |
| 2 |
Onions, finely chopped or pureed |
2 |
| 3 |
Tomatoes, finely chopped or pureed |
4 |
| 4 |
Green chilies, cut lengthwise |
3 |
| 5 |
Turmeric powder |
1/4 teaspoon |
| 6 |
Coriander powder |
1+ 1/2 teaspoons |
| 7 |
Red chili powder |
1 teaspoon |
| 8 |
Cumin powder |
1/2 teaspoon |
| 9 |
Salt |
to taste |
| 10 |
Garam masala |
1/2 teaspoon |
| 11 |
Whole dried red chilies |
2 |
| 12 |
Cumin seeds |
1/2 teaspoon |
| 13 |
Bay leaf |
1 |
| 14 |
Oil |
2 tablespoons |
| 15 |
oil |
for frying |
| 16 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 17 |
Ginger-garlic paste |
2 teaspoons |
| 18 |
Black cardamom, crushed |
2 |
| Method |
Boil the potatoes in pressure cooker with water for 4-5 whistles, let it cool.
Peel the potatoes, if they are small use as it is, and if they are large cut them
into large pieces. Prick each piece of potato with fork and fry them in hot oil
until golden brown.
Heat 2 tablespoons of oil in a pan or kadahi over medium-high heat, add
cumin seeds, bay leaf, cinnamon and cardamom and let it splutter. Add
onions and cook umtil lightly browned, now add ginger-garlic paste and
cook for 2 minutes. add tomatoes, cover and cook until tender. Now add all
the powdered masala with 1/2 cup of water and cook until oil comes out on
the surface. Now add potatoes and enough water to make the gravy, stir,
bring to a boil, cover and cook for 5 minutes or until slightly thickens.
Garnish it with chopped coriander and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Dum aloo can be made in so many different ways. This is
one version of it, enjoy.
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