Wednesday, 23 October 2013

DUM ALOO

CHEF BB
DUM ALOO

It’s a veg delight especially for potato lovers. It’s a delicious dish from kashmiri cuisine from tasty Indian dishes. Prepared in blond gravy (badami). Bone appétit.

INGREDIENT

Baby potato                  800 Gms
Oil                                  for deep-frying  
Onion, finely chopped 100 Gms
Tomato puree              50 Gms
Curd                              75 ml
Stock                                      100 ml
Red chilly Pd                1 tsp
Garam masala Pd       1 tsp
Coriander Pd                2 tsp
Whole Spice                 3 Gms
Garlic paste                  1 tbsp
Ginger paste                1 tbsp
Poppy seed paste       1 tbsp
Turmeric Pd                 a pinch
Kesar (saffron) stock   1 tsp

METHOD OF PREPARATION

1.   Peel the potatoes and keep in the salted water for 2 hours. Take out from water and deep fry in hot oil till golden brown colour. Take out from oil and keep it aside.
2.   Take oil in a pan add whole spice and let it crackle. Add ginger garlic paste sauté it till brown. Then add onion and sauté till brown add coriander Pd, red chilly Pd, turmeric Pd and sauté it for ½ min.
3.    Then add tomato puree and sauté it till it leaves oil add curd. (Before adding curd beat the curd very well). Add fried potato sauté it for 2 mins.
4.   Then add stock and salt till potato fully cooked finish with garam masala Pd and kesar stock.
5.   Serve it hot.
COPY RIGHTS RESERVED BY @CHEF BB
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