Tuesday, May 18, 2010

Mughlai Dum Aloo

Potatoes 10-12 nos. small size
Cloves 4 nos.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger grated 50 gms
Garlic 3 small cloves
Natural yogurt 150 ml.
Tomato 3 nos. medium size
Ghee 50 gms.
Grated onions 2 nos.
Ground coriander powder 1 tsp.
Ground cumin powder 1 tsp.
Chili powder 1 tsp.
Turmeric 1/2 tsp.
Salt As per taste
Kasuri Methi crushed 1/4 tsp

1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick. Deep fry until it turns out golden brown.
2. Grind the cloves, cardamoms, chilies, ginger and garlic and onion to a paste.
3. Melt the Ghee in a heavy-based saucepan and fry the grated paste in it for a few minutes. Add the coriander, cumin, chili power and turmeric,kasuri methi powder. Continue to fry for 2-3 minutes.
4. Add tomatos and stir for another 10-15 minutes or till this masala leaves oil then add curd and stir.This should take about 15-20 minutes.
5. Add the potatos and water, stir well and cook for a few minutes until the potatos are tender, then serve hot.

Here is the link to my friend Manjula's blog from where I got this lip smacking recipe.

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