Alu Dum Recipes

ALU DUM

Steps:

• In a bowl, mix together the potatoes, garlic, ginger, cumin, chili powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the cooking oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the potato mixture. Mix well.
• Serve in a bowl garnished with cilantro.

EASY ALOO DUM

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

Steps:

• Boil potatoes and peel them.
• Prick the potatoes as much as you can with out breaking them.
• sprinkle salt over potatoes.
• Take a non-stick pan, put 2 tablespoons butter in it.
• Then put the potatoes in,sprinkle a pinch of tumuric powder,and roast it until potatoes are golden colored.
• Put the potatoes aside.
• In the same pan put rest of the butter, red chili, and cumin seeds to splutter.
• Then put the onion and fry it until golden brown.
• Then put the ginger paste, coriander and jira powder, and fry for 4-5 minutes.
• Then add the sugar and rest of the tumuric powder.
• Sugar is just to give color to the gravy.
• Then put the curd in it and fry for 5-7 minutes, until it leaves the oil.
• Then put in the fried potatoes and water.
• Boil for 4-5 minutes and mix the khoya.
• Switch off the heat and sprinkle the garam masala and nutmeg powder.
• Garnish with coriander leaves.