Friday, June 20, 2008

Dum Aloo

Serves 4


20 Baby Potatoes
4 tbsp. Sugar
3 tbsp. Tamarind Extract
2 tbsp. chopped green coriander
Oil for deep frying

For the Gravy :
1/4 Cup Oil
1/2 tsp. Fenugreek
1 tsp. Oregano
A pinch Asafoetida
1/2 tsp. Nutmeg powder
2/3 Cup plain yogurt (dahi)
Salt to taste
1 tsp. Ginger paste
1 tsp. Mustard seeds
1/4 tsp Nigella seeds
4 tbsp. coriander powder
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
Rock salt (kala Namak) to taste
Salt to taste


1. Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
2. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
3. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.
4. Add fried potatoes and yogurt and simmer until potatoes are done.
5. Add tamarind extract and sugar. Garnish with chopped coriander. Serve hot with parathas or pooris.


Priti said...

Simple recipe..nice entry for the event...

Prajusha said...

dum aloo looks delicious

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