DUM ALOO RECIPE
Ingredients
for dhum aloo:
· 900gms
Aloo (Potatoes)
· 33/4th
cups water
· Salt To
Taste
· Ghee or
oil for deep-frying
· 1 cup ghee
· 1 large
Onion (finely chopped)
· 4 tbsp
tomato puree
· 140 ml
curd
· 4 tbsp
hot water
· 1 green
pepper (seeds removed and sliced)
· 1tsp
garam masala powder
· Spices
· 4 cloves
· 4 bay
leaves
· 6 black
peppercorns
· 4 green
cardamoms
· 1 brown
cardamom
· 1piece
cinnamon stick
· Paste
· 1 large
onion (chopped)
· 12 flakes
garlic
· 2 tbsp
ginger
· 6black
peppercorns
· 1 tsp
poppy seeds
· 1 tbsp
coriander seeds
· 1 tsp
cumin seeds
· 2 dry red
chilies
· 1 tsp
turmeric powder
· A pinch
of ground mace
· A pinch
of ground nutmeg
How
to make kashmiri dum aloo:
· Scrape
the aloo (potatoes), prick all over with a fork and soak in the water with
little salt for 2 hours.
· Dry the
potatoes on a cloth and heat the ghee or oil.
· Deep fry
the potatoes until golden brown. Drain and set aside.
· Heat the
measured ghee in a flameproof pan and fry onions with all the spices until
golden.
· Grind the
paste ingredients to a fairly smooth paste and stir into the onions.
· Cook for
10 minutes. Stir in the tomato puree, curd and salt.
· Add the
aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
· Sprinkle
the dum aloo with pepper and garam masala and cook for few minutes.
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