Tuesday, December 22, 2009

DUM ALOO

INGREDIENTS

1- 500 grams small potaoes
2-1 medium sized onion
3-2- 3 big bay leaves
4- 2 cups curd
5-1/2cup milk
6-1 teaspoon ginger garlic paste
7- 1 tablespoon coriander seeds
8- 3 cardamoms
9-3 cloves
10- 6-7 black pepper
11-1 small stick cinnamon
12-1/4 teaspoon caraway seeds
13-1/2 teaspoon turmeric
14-1 pinch asafoetida
15-1 teaspoon chilly powder
16- 4 tablespoons oil/ghee
17-salt to taste.
18-2 tbs coriander and mint leaves



METHOD


1-Grate the onion and keep it aside.

2-Beat the curd (yoghurt). Take all the spices and dry grind it together till it’s a fine powder.

3- Peel the potatoes and take a fork and prick it nicely and on all side.

4-Put the oil in a pressure pan and put the potatoes inside and fry them in oil till they turn golden brown and set aside.

5-Take another pan and pour some oil and bring to heat.

6- Then add the bay leaves, asafoetida, ginger garlic paste, grated onion and sauté till the raw smell leaves.

7- Add the mixed spice powder we made. Sauté for a minute and add turmeric, chilly powder and salt.

8- Add the milk and then slowly stirring continuously add the curd. Now add the fried potatoes. Pour water if required and pressure cook it for five minutes.

9- Garnish it with coriander and mint leaves.

10- Serve it with paratha .

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