Aloo Dum is very popular at my place. I don't think there is anyone who don't like potato, and whoever likes potato will be having aloo dum in his/her favorite list. I have tried many version of aloo dum but I like the version which I'm sharing here. I made this last weekend only when friends came to my place over lunch.
RECIPE:
Cooking Time: 25-30 mins
Preparation Time: 15-20 mins
Cuisine: North Indian
Ingredients:
- Baby Potato:10-12
- Onion: 2 medium(chopped)
- Tomato: 1 large
- Curd: 3 tsp
- Ginger paste: 3/4 tsp
- Garlic paste: 3/4 tsp
- Turmeric pwd: 1/4 tsp
- Chilli pwd: 1/3 tsp
- Cumin pwd: 1/2 tsp
- Coriander pwd: 1/2 tsp
- Garam masala: 1/2 tsp
- cumin seed: 1/4 tsp
- Black cardamom: 1
- Bay leaf: 1
- Green cardamom: 1
- Cinnemon stick: 1/2 inch
- Oil to deep fry
- Salt to taste
- Coriander leaves for garnishing
Method:
- Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for 20-25 mins.
- Heat sufficient oil in a kadai/heavy bottom vessel and deep-fry the potatoes on medium heat till golden brown then drain and place on an absorbent paper and keep aside.
- Heat oil in pan/kadai and add chopped onion and saute till turn transparent then add tomato and saute for 4-5 mins then grind the onion tomato mixture. Keep aside.
- Heat oil in kadai/pan and add the black cardamom, bay leaf, green cardamom, cinnamon stick and cumin seed cook on medium heat till the cumin seed starts spluttering.
- Add thinly sliced onion and cook till onion turns transparent and then add ginger-garlic paste and cook for 1-2 mins then add onion tomato paste and mix well.
- Add the cumin pwd, coriander pwd, chilli pwd, turmeric pwd, salt and cook on low to medium heat for 6-8 mins or till oil start separating.
- Add the potato, mix well and cook mins.
- Add curd and finely chopped coriander leaves, mix well and cook for 1-2 mins.
- Add a little water and mix well and cook on low heat for another 4-5 mins or till the potatoes absorb the gravy.
- Turn off heat and garnish.
- Serve hot with roti, paratha or any rice item.
Note:
- Beat the curd before adding to gravy.
- Take the same size potatoes and deep fry on medium heat else it will not cook evenly.
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