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Dum Aloo
By : Anita Raheja
Category : Regional cuisine, Bengal
Time Taken : 15-30 mins
Rating :
Method
  1. Boil the potatoes till done, do not over boil. Cool and peel. Smear little salt on the potatoes.
  2. Deep fry the potatoes till golden.
  3. Heat mustard oil in a kadai to a smoking point.
  4. Add cumin seeds, mustard seeds and bay leaves.
  5. When the seeds crackle add asafoetida powder.
  6. Add crushed ginger, turmeric powder, coriander cumin seed powder, red chilli powder, some salt and sugar.
  7. Mix well. Add the tomatoes and mix well..
  8. Saute the tomatoes on a low flame till tender.
  9. Gradually add curds, stirring continuously to prevent curdling.
  10. Add water and bring to boil..
  11. After a boil simmer for 8 to 10 minutes.
  12. Add the fried potatoes and simmer for few minutes for the potatoes to absorb the gravy.
  13. Sprinkle garam masala powder just before serving.
  14. Serve hot with purees.
Ingredients:
kg - baby potatoes
2 cup - curds (beaten)
2 cups - water
3 to 4 tbsp - mustard oil
2 - bay leaves
tsp - mustard seeds
1 tsp - cumin seeds
2'' - piece ginger (crushed)
3 tsp - coriander-cumin seed powder
21/2 tsp - red chilli powder (or as per taste)
1 tsp - sugar
3 to 4 - medium sized tomatoes (finely chopped)
tsp - garam masala powder
pinch of asefotida powder
oil for deep frying
salt to taste
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