link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: DUM ALOO & AN AWARD

Share Buttons

Saturday, August 30, 2008

DUM ALOO & AN AWARD

I am coming towards the end of the NaBloPoMo challenge. I am already in a celebration mood.

I would like to post this recipe for the NaBloPoMo theme of the month “HOT”. There were many “HOT” recipes that I posted in August but this is definitely an ode to the theme.

Dum Aloo is perhaps one of the most exotic and liked potato gravy dish in India. This dish has its roots in the North of India. Its "Fast to Cook and Good to Eat”

DUM ALOO

Ingredients

Small potatoes – 15 -20

Medium sized onions – 2

Tomatoes – 2-3

Ginger - A small piece

Green chilies - 2

Cardamom pods - 1-2

Cloves – 1-2

Cinnamon sticks – 1-2

Yoghurt - 1/2 cup

Garam masala powder - 2 tsp

Coriander powder - 1 tsp

Cumin powder – 1 tsp

Cumin seeds – 2 tsp

Red chili powder -1 tsp

Salt to taste

Freshly chopped coriander leaves

Oil for deep frying the potatoes

Method

Boil the potatoes. Peel them and prick the potatoes with a fork. Fry the potatoes in hot oil till they turn slightly brown. Drain and set aside.

For the Dry Masala

Powder the cardamom, cloves, cinnamon sticks. Add in the Garam masala, Coriander powder, Cumin powder, chilly powder and salt and blend it all once in the dry mill of your blender.

For the Wet Masala

Grind Onion, tomatoes, Ginger, chillies into a fine paste. Add in the dry powders and blend once.

Heat 1 tbsp oil in a pan, add in the cumin seeds and the dry and wet masala mixed paste and fry till the oil separates. Now add in the fried potatoes and some water and cook on a low flame covered with a lid. Keep opening the lid every 5 mins and give it a good stir without breaking the potatoes. This is to ensure that the masala coats and enters the potatoes well.

In the blender just blend ½ cup of yogurt once, so that it doesn’t have any lumps. Pour this inside the potato gravy and mix well. Add enough water to cover the potatoes and Cook on dum(steam) for another 10 mins. Simmer till the gravy is thick for about 10 minutes. Garnish with freshly chopped coriander leaves. Serve hot with Chapathi/Poori/Nan or Rice.


Sowmya of Creative Saga and LG of Taste of Mysore think that I have done a Good job with my blog and have honored me with the Good Job Award.

Thanks Sowmya and LG for encouraging me with this award.

I would like to pass this award to Purva and Priti, I sincerely feel they are doing a good job hosting the Festive events.

7 comments:

Priti said...

Dam Aloo looking so yummy..lovely pics and Congrats for the award.

Thanks a lot for the generous words dear :) and for the award too

Anastácio Soberbo said...

Hello, I like this blog.
Sorry not write more, but my English is not good.
A hug from Portugal

VEGETABLE PLATTER said...

dum aloo looks very nice .. I liked the step by step instructions.. very lovely

Suma Rajesh said...

i was completely forgotton abt this recipe...long back once i did it..urs looks the same method i too prepare...thanks for reminding me dear...congrates on ur awards,,u deserve even more..

Sujatha said...

Dum aloo looks delicious.. I love your step-by-step photos.. thanks for sharing..

sowmya said...

dum aloo looks delicious..good post..I too made baby potatoes ..will post the coming week!!

notyet100 said...

i was on for nablopomo ,..last month...enjoyed runnin the marathon,.dum aloo looks yum,.hppy weekend,,,

LinkWithin

Related Posts with Thumbnails
LinkWithin Related Stories Widget for Blogs
YOUR TEXT HERE