Tuesday, December 21, 2010

Dum Aloo

Servings for 6 to 8
1/2kg small potatoes
2 large onion grated
4 tomatoes
1 piece of ginger grated
2 green chillies chopped
1/2tsp turmeric powder
1tsp coriander powder
2 cardamoms
2 bay leaves
2 cloves
1 piece of cinnamon
1 tsp cumin seeds (jeera)
1 tsp red chilli powder
Salt to taste
Pinch of garam masala
2tbsp curd
2tsp malai
Oil for deep frying
1/2cup milk

Peel the boiled potatoes after that prick all over with a fork. Take a frying pan and deep fry potatoes in oil, until golden brown, keep it aside. Grind tomatoes to make a paste, and keep it aside. Take a frying pan heat 2 tbsp oil add hing, jeera bay leaves, cardamom, cinnamon and cloves. Cook for 1 min add onion, green chillies, ginger, saute until onion becomes transparent then add tomatoes paste. Cook for 5 mins. Add red chilli powder, turmeric powder, salt cook for 2 mins. Now pour curd, stir well then pour milk. Stir well again . Now add  pricked potatoes to this gravy add 2 cup of water. Cover by lid on low flame 5-8 mints. Consistency of gravy as you required , remove from flame add malai mix well . Garnish with chopped  coriander, Serve hot.

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