14 January 2017

DUM ALOO AMRITSARI

Preparation Time: 30 minutes

Cooking Time: 25 minutes
Serves: 2 
Tags:
Gluten free, Peanut free, Egg Free, Soy Free


Ingredients


Baby Potatoes                                                   100g
Onion                                                                    ½ small
Garlic                                                                     2 cloves
Ginger                                                                  ½” piece              
Curd                                                                      2 tbsp
Poppy Seeds                                                      ¼ tsp
Coriander Seeds                                               ¼ tsp
Cumin Seeds                                                      ¼ tsp
Black Peppercorns                                           2-3
Black Cardamom                                              1
Clove                                                                     1
Desiccated Coconut                                        1 tsp
Grated nutmeg                                                 a pinch
Fennel Seeds                                                     1/8 tsp
Red Chilli Powder                                             ¼ tsp
Turmeric Powder                                             ¼ tsp
Salt                                                                         to taste
Oil                                                                           for frying
For Garnishing
Coriander Leaves (finely chopped)          ½ tsp                     

Method


  • Peel and prick potatoes all over with a fork and soak in water with 1 tsp of salt for about half an hour.
  • Heat oil in a kadhai and deep fry the potatoes on medium heat till brown on all sides. Drain on an absorbent paper and keep aside.
  • Dry roast cumin seeds, coriander seeds, fennel seeds, poppy seeds, coconut, clove, black peppercorns, black cardamom, and nutmeg in a pan and grind them to a fine paste.
  • Grind together onion, ginger, and garlic to a fine paste and keep aside.
  • Heat 1 tbsp of oil in a pan and add onion ginger garlic paste. Saut√© till light brown.
  • Now add the ground masala paste, turmeric powder, red chilli powder and salt and cook on a low flame till the masala leaves the sides of the pan.
  • Add curd and continue to cook on a low flame for another 3-4 minutes.
  • Add the fried potatoes, mix well and then add about ¼ cup of water, simmer and cook on a slow fire for another 10 minutes.
  • Garnish with chopped coriander leaves and serve hot with naan or parathas.