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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Aloo Dum

2002-07-25

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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
  • 4 cloves
  • 4 bay leaves
  • 6 black peppercorns
  • 4 green cardamoms
  • 1 brown cardamom
  • 1piece cinnamon stick
  • 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

Step 1

Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

Step 2

Dry the potatoes on a cloth and heat the ghee or oil.

Step 3

Deep fry the potatoes until golden brown. Drain and set aside.

Step 4

Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

Step 5

Grind the paste ingredients to a fairly smooth paste and stir into the onions.

Step 6

Cook for 10 minutes. Stir in the tomato puree, curd and salt.

Step 7

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.

Recipe Type:
rasoi

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