Dum Aloo (Potato Curry)
|
| Ingredients |
- 10 medium Potatoes
- 1 pinch Asafoetida
- 1/2 teaspoon Cumin seeds
- 2 Cloves
- 2 Cardamoms (green)
- 2 sticks Cinnamon
- 1 medium Onion
- 2 Green chillies
- 2 medium Tomatoes
- 1 piece Ginger
|
- 2 Kashmiri chilli
- 1 cup Curd
- 3/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chilli powder
- 1 1/2 cup Water
- 1/2 teaspoon Kashmiri garam masala
- 1/4 teaspoon Ginger powder (dried)
- 1/4 cup Chopped coriander leaves
- Oil
- Salt(As per taste)
|
|
| Method |
|
Boil the potatoes. Cool, peel and prick the potatoes with a fork or toothpick.
|
Heat oil and deep fry the potatoes till evenly brown in colour. Drain and keep aside. Grind the onion, green chillies, tomatoes, ginger and red chillies (soaked in water for 15 minutes) to a fine paste.
Heat 2 tablespoons oil in a pan, add the asafoetida, cumin seeds, cloves, cardamoms and cinnamon.
|
|
Stir fry for a minute or two and add the ground paste. Fry on a low flame till golden brown in colour. Add well beaten curds, turmeric powder and chill powder. Stir well and add the water, salt and the fried potatoes.Bring to a boil. Cook covered on a low flame for about 7 mintues, stirring occasionally. Stir in the garam masala and dry ginger powder.
Garnish with coriander leaves and serve hot with rotis, naans or parathas.
|
Other Details |
|
Serves: 5
|
Time : 65 mins.
|
|
|
|
|
Category: Main Course | State: Jammu and Kashmir | Submitted by: System
|
|
|