Aloo Dum Food
EASY ALOO DUM
A friend shared this recipe with me, and it's really great. Easy to do and the best part- no onions to chop or become teary-eyed over. Nice change from the norm. Serve as a main dish with rotis or rice for 2, or for 4 as a side to your Indian meal. Enjoy!
Provided by MrsMM
Categories Curries
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
- While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
- Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
- While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
- In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
- Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
- Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
- Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
- Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
- Garnish with cilantro if you like, and serve!
ALOO DUM
Make and share this Aloo Dum recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 15 Mins
Time 4m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Peel the small and round potatoes and keep in salty water for 1/2 hour.
- Fry in oil till golden brown and firm.
- Keep aside.
- Take oil in a handi and crackle the cloves, cinnamon and cardamom.
- Add the onion paste.
- Stir for about 5-6 minutes till oil comes to the sides.
- Add the ginger paste and stir for another 2 minutes.
- Add red chilli powder and turmeric powder.
- Bhunno (simmer).
- Broil cummin seeds in a dry pan and grind them to a powder.
- Add sugar and broiled cummin powder and stir for 2 minutes.
- Beat the curd and add to the handi.
- Lower the temperature and immerse the fried potatoes for simmering.
- Cook till potatoes are tender by covering the top of the handi.
- Do not let the steam escape.
- Add garam masala powder and close the lid.
- Take off the fire.
- Serve hot garnished with slit green chillies and chopped coriander leaves.
Nutrition Facts : Calories 101.3, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.2, Sodium 51.4, Carbohydrate 21.3, Fiber 3, Sugar 3.3, Protein 3.9
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