Indian Recipes Cuisines: Dum Aloo

Thursday, April 23, 2009

Ingredients:

900gms - aloo (potatoes)

3/4th - cups water

1 cup - oil for frying

1 large - Onion (finely chopped)

4 tbsp - tomato puree

140 ml - curd

4 tbsp - hot water

1 - green pepper (seeds removed and sliced)

1tsp - garam masala powder

Salt to taste

Finely chopped coriander leaves for garnishing

Spices:

4 - cloves

4 - bay leaves

6 - black peppercorns

4 - green cardamoms

1 - brown cardamom

1piece - cinnamon stick

Paste:

1 large - onion (chopped)

12 flakes - garlic

2 tbsp - ginger

6- black peppercorns

1 tbsp - coriander seeds

1 tsp - cumin seeds

2 - dry red chilies

1 tsp - turmeric powder

Instructions:

1. Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

2. Dry the potatoes on a cloth and heat the ghee or oil.

3. Deep fry the potatoes until golden brown. Drain and set aside.

4. Heat the oil in a flameproof pan and fry onions with all the spices until golden.

5. Grind the paste ingredients to a fairly smooth paste and stir into the onions.

6. Cook for 10 minutes. Stir in the tomato puree, curd and salt.

7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

8. Sprinkle dum aloo with pepper and garam masala and cook for few minutes.

Garnish it with finely chopped coriander leaves and serve it hot with naan, roti or parantha.