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Written by saspink
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Thursday, 05 June 2008 |
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source : www.indianfoodrecipes.net
Ingredients for dum aloo:
900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
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
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
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg
{mosgoggle right}
How to make dum aloo:
- Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
- Dry the potatoes on a cloth and heat the ghee or oil.
- Deep fry the potatoes until golden brown. Drain and set aside.
- Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
- Grind the paste ingredients to a fairly smooth paste and stir into the onions.
- Cook for 10 minutes. Stir in the tomato puree, curd and salt.
- Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
- Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
- Serve hot with a dash of butter on it.
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Last Updated ( Thursday, 25 November 2010 )
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