DUM ALOO

Ingredients:

Baby Potatoes : 150 gms

Corn Flour : 2 tbsp

Oil for deep frying

Onions: 2 medim sized

Corainder seeds : 1tbsp

Poppy Seeds (khus khus) : 1 tbsp

Green Cardamom (choti elaichi) : 2

Kashmiri Lal Mirch : 2tsp

Curd : half cup

Corainder powder : 1tsp

Garam Masala : half tsp

Fennel (Saunf)Powder :  1tsp

Roasted Cumin Powder : 1tsp

Method :

1.       Cut the onions into long strips . Deep fry them and keep aside.

2.       Boil the baby potatoes and peel them , prick them with a fork , dust corn flour on these , and deep fry , keep aside .

3.       Dry roast coriander seeds, poppy seeds and cardamom .Keep aside

4.       Whisk curd , add salt , 1tsp of kashmiri lal mirch , coriander powder, garam masala, fennel powder , jeera powder and salt .keep aside

5.       In a mixer jar grind fried onions and dry roasted whole spices. If needed water can be added to make a fine paste.

6.       Heat pan , add 1tbsp of oil , add 1tsp kashmiri lal mirch , onion paste , sauté for a minute.

7.       Remove the pan from heat and add curd mixture , and baby potatoes , mix well.

8.       Keep the pan back on burner , cook covered on low flame for 10 – 12 mins.Keep stirring in between so that the curd doesnot curdle.

9.       Dum Aloo is ready to serve .Serve with crisp parathas.

Note: In places where baby potatoes are not available , regular potatoes can be used , boil them chop them in 4 parts then  prick , dust  and deep fry.

Tomorrow’s Recipe : Cheesy Spinach Pulao

Keep Reading , Keep Cooking