DUM ALOO
INGREDIENTS
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
METHOD
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.
No comments:
Post a Comment