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Tuesday, 21 April 2015

                                                   Dum aloo



Aloo/potato/urulakizangu/kuuk -4 medium sized
Yogurt/curd- tbsp
Water- 1/2 - 1 cup

Oil-1 tbsp+1 tsp
Cumin seeds/jeera/nalla jeerakam-1/2  tsp
Bay leaf-1

To make fine paste:

Ginger-1" piece
Garlic pods-4-5

Spice powders used:

Salt to taste
Cumin powder/jeera powder/jeeraka podi/jeerya pitto            -1/2 tsp
Coriander powder/dhania powder/malli podi/kothambari pitto -1 tsp
Red chilly powder/lal mirchi powder/mulagu podi/mirya pitto - 1/2 tsp

To garnish:

Ghee-1 tbsp


1.Wash and pressure cook aloo. Once the pressure goes off open the lid ,peel the skin off and cut the aloo into big chunks. Keep it aside.

2.Now let us make a fine paste of ginger+garlic+onion and keep it aside.

3.Heat 1 tbsp of oil in a kadai/pan.

4.Once it is hot add in the cumin seeds and bay leaf and saute for a second.

5.Add in the ground paste and saute till the raw smell goes off.

6.Once done add in the finely chopped tomatoes along with the spice powders and toss them well till oil separates.

7.Time to add in the aloo chunks .Toss them well.

8.Pour in the curd along with water and bring it to a boil.

9.Do a taste test and adjust the spices.

10.Our DUM ALOO is ready to serve.

11.Just before serving top it off with a table spoon of ghee..

12.Enjoy with rice or rotis{INDIAN FLAT BREAD/PUFFED BREAD} of your choice..

dum aloo

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