Dry Dum Aloo
- 10 years ago
Recipe to prepare "Dry Dum Aloo":
Ingredients:
2 tbsp coriander seeds
1 tbsp cumin seeds
7-8 whole/dried kashmiri red chillies
1 tbsp poppy seeds
100 gms dry coconut, finely sliced
1 bay leaf, torn into pieces
1 cup refined oil
4 large bulblets onion, roughly chopped
10 garlic cloves
salt to taste
1/2 tsp turmeric powder
10-15 baby potatoes, peeled and pierced around with a fork/knife
few coriander leaves, to garnish
few onion rings, to garnish
Method:
Place a pan on low flame.
Add in coriander seeds, cumin seeds, whole red chillies and poppy seeds; mix and roast lightly.
Add dry coconut, and mix well.
Add bay leaf; stir and roast for around 2 minutes until fragrant.
Transfer into a plate, and let it cool.
Heat oil in a pan.
Meanwhile, grind together onion and garlic into a fine paste.
Add to the heated oil; 1 pinch salt, turmeric powder and potatoes, and deep fry.
Meanwhile, grind the roasted spices.
Cover the pan, and let the potatoes cook on low flame for around 2-3 minutes.
Uncover, and stir once. Press the potatoes with a fork to check if those are cooked properly.
Take out in a plate.
Remove excess oil from the pan, and leave around 1 tablespoon of it.
Add onion-garlic paste; stir and saute until oil separates out.
Add ground spices, and mix well.
Cover the pan, and let the masala cook for around 1-2 minutes.
Uncover, and stir once again.
Add salt, and mix well.
Add fried potatoes, and mix well.
Cover the pan to cook for around 2-3 minutes more.
Uncover; stir once and take out in a serving bowl.
Garnish with coriander leaves and onion rings.
Dry Dum Aloo is ready to serve.
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Ingredients:
2 tbsp coriander seeds
1 tbsp cumin seeds
7-8 whole/dried kashmiri red chillies
1 tbsp poppy seeds
100 gms dry coconut, finely sliced
1 bay leaf, torn into pieces
1 cup refined oil
4 large bulblets onion, roughly chopped
10 garlic cloves
salt to taste
1/2 tsp turmeric powder
10-15 baby potatoes, peeled and pierced around with a fork/knife
few coriander leaves, to garnish
few onion rings, to garnish
Method:
Place a pan on low flame.
Add in coriander seeds, cumin seeds, whole red chillies and poppy seeds; mix and roast lightly.
Add dry coconut, and mix well.
Add bay leaf; stir and roast for around 2 minutes until fragrant.
Transfer into a plate, and let it cool.
Heat oil in a pan.
Meanwhile, grind together onion and garlic into a fine paste.
Add to the heated oil; 1 pinch salt, turmeric powder and potatoes, and deep fry.
Meanwhile, grind the roasted spices.
Cover the pan, and let the potatoes cook on low flame for around 2-3 minutes.
Uncover, and stir once. Press the potatoes with a fork to check if those are cooked properly.
Take out in a plate.
Remove excess oil from the pan, and leave around 1 tablespoon of it.
Add onion-garlic paste; stir and saute until oil separates out.
Add ground spices, and mix well.
Cover the pan, and let the masala cook for around 1-2 minutes.
Uncover, and stir once again.
Add salt, and mix well.
Add fried potatoes, and mix well.
Cover the pan to cook for around 2-3 minutes more.
Uncover; stir once and take out in a serving bowl.
Garnish with coriander leaves and onion rings.
Dry Dum Aloo is ready to serve.
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