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[ezgim]

Aloo Dum

Ingredients
· 10 small potatoes
· medium sized onions
· 2-3 tbsp shredded coconut
· A small piece of ginger
· 4-5 green chilles
· 2-3 cardammom pods
· 1/2 cup yoghurt
· 1 tsp garam masala powder
· 1 tbsp poppy seeds
· 2 1/2 tsp dhania(coriander) powder
· 1/2 tsp cumin powder
· 1 tsp red chilli powder
· 1 tablespoon chopped coriander leaves
· Salt to taste
· Oil for deep frying the potatoes
· 2 tbsp cooking oil/ghee(clarified butter)

Method
1. Boil the potatoes. Peel them and prick the potatoes with a fork.
2. Fry the potatoes in hot oil till they turn slightly brown.
3. Drain and set aside.
4. Heat oil in a shallow pan and fry the onions to light brown.
5. Grind the coconut, poppy seeds, cardamon, ginger and green chillies to
a paste.
6. Add the paste to the onions. Fry till the oil seperates.
7. Add chilli powder,cumin powder and dhania powder and
8. stir for 5 mins.
9. Add the yoghurt , salt and the fried potatoes.
10. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes.
11. Now add the garam masala powder and mix well.
12. Garnish with the chopped coriander leaves.
13. Eat with chapathi/nan.

[ezgim]

Aloo Dum

Ingredients:
· 1/2 kg small potatoes
· 150 gm onions
· 2 tsp ginger garlic paste
· 2 tsp chili powder
· 1/2 tsp turmeric powder
· 1 tsp garam masala
· 1 cup yogurt
· 2 tbsp khoya
· 1/2 tsp saffron ground in a tbsp of water
· 1 bunch coriander (chopped)
· 1/2 bunch mint leaves (chopped)
· green chilies (chopped)
· 1 tsp chironje, dry roasted & ground to a paste
· 2 tsp khuskhus seeds, dry roasted & ground to a paste
· 1 tsp cashew nuts, dry roasted & ground to a paste
· 100 gm oil
· Salt to taste

Method:
1. Immerse the potatoes in hot water and bring to a boil. Cover and boil for 10-15 minutes. Remove the peel and if they are big, cut into 1-inch pieces.
2. Slice the onion and fry in oil till brown. When cool grind it to paste.
3. Mix all the ingredients to the potatoes along with onion paste and spread out in a baking dish.
4. Bake in an oven at 180° C for 30-40 minutes till light brown.
5. Serve with rice as a side dish or chapaties.

[Yemek Tarifleri]