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Post # 1
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Join Date: 03 Nov 2010
Location:  KuwaitPosts: 48 |
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DUMM ALLO (POTATO) |
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 Ingredients:
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 Method: 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. Garnish with fresh coriander leaves |
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