Servings: 5 people
Ingredients:
250 grams of small potatoes(Bateta)
20 tbsp of Oil(Tel)
0.5 tbsp Mustard Seeds(Rai)
1 tbsp cumin seeds(Jeera)
1 tbsp Turmeric powder(Haladara powder)
3 pieces of Cloves(lavinga)
0.5 tbsp Asafoetida(Hinga)
5-10 curry leaf(Metho Limbdo)
1 tbsp Coriander and Cumin Powder(Dhana Jeeru Powder)
2.5 tbsp Red chilli powder(Marchu)
1.5 tbsp of Kitchen king Masala Powder
1 tbsp of Ginger and Garlic paste(Adu & lassan paste)
0.5 tbsp of Green chilly paste(lilla marcha ni paste)
1 tbsp of kajju powder
1 tbsp of Poppy seeds(khaskhas)
3-4 medium to large chopped onion and tomatoes
Required amount of salt and water
Steps for Procedure:
1.Boil the small potatoes in a pressure cooker with water and salt, & Remove the skin of boiled potatoes.
2.Heat oil in the low flame. Then, deep fry the onions until the onions gets fried.
3.Then deep fry tomatoes and then boilied potatoes until the potatoes gets reddish brown.
4.Have some marks on the potatoes with the help of knief and Sprinkle some Turmeric powder(Haladara pavadara) and salt. So that, taste of potatoes inside it becames some salty.
5.Make a paste of fried tomatoes and onions.
6.Take 1.5 tbsp of oil in a pan and keep it on low flame. Add Cloves(lavinga), Mustard Seeds(Rai), cumin seeds(Jeera), Asafoetida(Hinga), Turmeric powder(Haladara pavadara), curry leaves, ginger, garlic and green chilly paste to it.
7.Add onion paste to fried ingredients and cook it until the oil gets out.
8.Add Red chilli powder(Marchu), Coriander and Cumin Powder(Dhana Jeeru Powder), kajju powder, Poppy seeds(khaskhas), Kitchen king Masala Powder and salt.
9.After few seconds, add tomato paste, water and mix well. Cook it until oil gets out.
10.At last add the prepared potatoes in step3 after the above mixture is cooked.
Serve hot Dum Aloo with hot Butter roti or naan.
Note:
1.Add Khaskhas while we are making the paste of tomatoes(As per your wish).
2.Add less water as much as possible in step9.
Ingredients:
250 grams of small potatoes(Bateta)
20 tbsp of Oil(Tel)
0.5 tbsp Mustard Seeds(Rai)
1 tbsp cumin seeds(Jeera)
1 tbsp Turmeric powder(Haladara powder)
3 pieces of Cloves(lavinga)
0.5 tbsp Asafoetida(Hinga)
5-10 curry leaf(Metho Limbdo)
1 tbsp Coriander and Cumin Powder(Dhana Jeeru Powder)
2.5 tbsp Red chilli powder(Marchu)
1.5 tbsp of Kitchen king Masala Powder
1 tbsp of Ginger and Garlic paste(Adu & lassan paste)
0.5 tbsp of Green chilly paste(lilla marcha ni paste)
1 tbsp of kajju powder
1 tbsp of Poppy seeds(khaskhas)
3-4 medium to large chopped onion and tomatoes
Required amount of salt and water
Steps for Procedure:
1.Boil the small potatoes in a pressure cooker with water and salt, & Remove the skin of boiled potatoes.
2.Heat oil in the low flame. Then, deep fry the onions until the onions gets fried.
3.Then deep fry tomatoes and then boilied potatoes until the potatoes gets reddish brown.
4.Have some marks on the potatoes with the help of knief and Sprinkle some Turmeric powder(Haladara pavadara) and salt. So that, taste of potatoes inside it becames some salty.
5.Make a paste of fried tomatoes and onions.
6.Take 1.5 tbsp of oil in a pan and keep it on low flame. Add Cloves(lavinga), Mustard Seeds(Rai), cumin seeds(Jeera), Asafoetida(Hinga), Turmeric powder(Haladara pavadara), curry leaves, ginger, garlic and green chilly paste to it.
7.Add onion paste to fried ingredients and cook it until the oil gets out.
8.Add Red chilli powder(Marchu), Coriander and Cumin Powder(Dhana Jeeru Powder), kajju powder, Poppy seeds(khaskhas), Kitchen king Masala Powder and salt.
9.After few seconds, add tomato paste, water and mix well. Cook it until oil gets out.
10.At last add the prepared potatoes in step3 after the above mixture is cooked.
Serve hot Dum Aloo with hot Butter roti or naan.
Note:
1.Add Khaskhas while we are making the paste of tomatoes(As per your wish).
2.Add less water as much as possible in step9.
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