Bottom 2

Sunday, 22 January 2012


                                                                DUM ALOO

1.      Potatoes                    500gm
2.      Yogurt                       2cups
3.      Gram flour                   1/2tsp
4.      Green cardamo            4
5.      Dry ginger powder       1/2tsp
6.      Fennel seed powder      1/2tsp
7.      Cloves                          5
8.      Cinnamon sticks            2
9.      Chilli powder              2tsp
10.  Mustard oil                  for frying

1.      Grind together bari elaichi, lounge and dalchini put a side until further use.
2.      Heat oil in kadhai and fry potatoes on medium heat until floating on top and golden brown in colour. Drain excess oil and keep a side.
3.      To the dahi and salt, beson and 1 cup water whisk well, smooth and lump free.
4.      Reheat 4tsp of the same oil in another pan. Add red chillies and chooti elaichi and fry for a minute. Remove flame, allow to cool slightly and then pour into dahi, stirred continuously, return to flame and bring to a boil. Add potatoes along with smooth, soft and ground masala until the curry thickness.

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