DUM ALOO | INDIAN CURRY


DUM ALOO

Serves -1.

BEST TIME TO HAVE?

Any time before 8pm.

HOW TO MAKE DUM ALOO?

Ingredients:

  • Curd – 15ml
  • Asafetida – 1/8 tsp.
  • Ginger powder – 1/8 tsp.
  • Green chili – 1
  • Small potato – 100g
  • Fennel powder – 1/8 tsp.
  • Cumin powder- 1/8 tsp.
  • Cardamom – 1no
  • Clove - 1
  • Oil/ghee – enough to fry
  • Salt – as per your taste
  • Kashmiri Chili powder – ¼ tsp.
  • Turmeric powder – a pinch
  • Water – ½ cup
  • Mustard oil – 2 tsp
  • Coriander leaves chopped – 1 spring for flavor, garnish.

Method:

  1. Boil the potato with turmeric and enough salt, cool and prick them.
  2. Deep fry the potato to a golden-brown color. Drain.
  3. Heat mustard oil in a pan. Lower the flame, add asafetida, chopped green chili and chili powder. Add a few drops of water and curd.
  4. When red color, add ½ cup cuter, the fennel powder, ginger powder, cumin powder, crushed cardamom and clove and fried potato to it.
  5. Cook and covered till soft and the oil penetrates the potato.
  6. Serve hot.


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