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DUM ALOO Recipe | Main Course Recipe by Deepa Nischal |
| INGREDIENTS | 18-20 small-sized potatoes
2-3 onions
2-3 tomatoes
5-6 dried Kashmiri chilies
2 cups of yogurt (dahi)
1/4 cup of mustard oil
Oil to deep fry
A generous pinch of clove powder (Laung)
1/4 tsp cardamom powder (Elaichi)
2 tbsp fennel powder (Saunf)
1 tsp ginger powder
A pinch of asafetida (hing)
1/4 teaspoon of roasted cumin powder (jeera)
1/4 teaspoon of garam masala powder
Salt to taste
| METHOD | 1. Peel and prick the potatoes all over with a fork. Keep in salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red chilies.
2. Beat the yogurt with Kashmiri red chili paste, dry ginger powder, cardamom powder, and fennel powder.
3. Heat mustard oil in a pan. Add asafetida and clove powder.
4. Make a paste of onions & tomatoes and fry till oil comes out.
5. Add half a cup of water and salt and bring to a boil.
6. Mix in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
7. Add roasted cumin powder and garam masala powder. Serve hot.
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