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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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