Kashmiri dum aloo
Quick tip -
1. Adjust spices to taste.
Ingredients -
Potatoes medium size (peeled, pricked with fork & washed) : 13
Mustard oil : 3-4 tbsp
Cumin seed : 1 tsp
Saunf : 1/2 tsp
Ginger minced : 1 tbsp
Garlic minced : 1 tbsp
Green chilli grated : 1
Onion chopped : 1
Tomato puree : 1 cup
Salt to taste
Red chilli powder to taste
Turmeric powder : 1/2 tsp
Coriander powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Tandoori masala : 1 tsp
Jeera powder : 1 tsp
Coriander leaves : 1/4 cup
Sesame seeds : 1 tsp
Method :
1. Heat oil in a wok. Add cumin seeds, saunf, ginger, garlic and saute for a minute.
2. Add green chilli, onion and fry till golden. Mix well.
3. Fry till golden.
4. Add tomato puree and mix well. Cook it till raw smell of tomatoes are gone. Add salt, red chilli powder, coriander powder, turmeric powder, Mix well.
5. Prick the potatoes with fork. Keep aside.
6. Cook till the mixture thickens a bit. Add potatoes and mix well.
7. Mix well so that the mixture coats the potatoes well. Cover the wok with lid and let potatoes cook till soft by stirring in-between.
8. When potatoes are half cooked add a splash of water. Add tandoori masala and jeera powder. Mix well. Cook till potatoes are tender and all the spices coats the potatoes well.
9. When potatoes are properly cooked add garam masala and sesame seeds and coriander leaves and mix well.
10. Serve hot with chapati or rice.
Cook, Click & Post before you have a toast!
No comments:
Post a Comment