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:
- Boil the potato with turmeric and enough salt, cool and prick them.
- Deep fry the potato to a golden-brown color. Drain.
- 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.
- When red color, add ½ cup cuter, the fennel powder, ginger powder, cumin powder, crushed cardamom and clove and fried potato to it.
- Cook and covered till soft and the oil penetrates the potato.
- Serve hot.
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