Gol aloo dum ke
Category : North Indian lunches, Potato
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Heat the oil.
- Add the ginger and asafetida.
- Prick the potatoes all round and fry till brown.
- Drain and reserve.
- From the remaining oil, heat 2 tbsp.
- Add cumin seeds.
- Add yoghurt and all powdered masalas.
- Add salt and stir till gravy is thick.
- Add drained potatoes, 1/2 cup water and cover.
- Seal the lid over the pot with dough.
- Cook over low heat till potatoes are spongy and gravy is light.
- Serve garnished with coriander leaves.
Ingredients:
1 kg. small potatoes, boiled, peeled
1 tsp. cumin seeds
1 tsp. coriander powder
1 tsp. chilli powder
1/2 tsp. turmeric powder
1 tsp. garam masala
1 pinch asafetida
1/2 tsp. grated ginger
1 cup yoghurt
1 tbsp. coriander leaves, chopped
1/2 cup oil
Salt to taste
1 kg. small potatoes, boiled, peeled
1 tsp. cumin seeds
1 tsp. coriander powder
1 tsp. chilli powder
1/2 tsp. turmeric powder
1 tsp. garam masala
1 pinch asafetida
1/2 tsp. grated ginger
1 cup yoghurt
1 tbsp. coriander leaves, chopped
1/2 cup oil
Salt to taste
RECIPES BY REHANA KHAMBATY
 |
|
|
|
|
