23rd January 2007, 03:47 AM
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 | IL Hall Of Fame | | Join Date: Dec 2006 City: Al Khobar State: Dammam Country: Saudi Arabia
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 Dum Aloo
1/2 kg. Small Potatoes 1 Cup Chopped Onion 3/4 Cup Tomato Puree 1 Tab. ginger garlic paste 1 Tsp. Chopped garlic 1 Tsp. Dhania powder 1 Tsp. Turmeric powder 1 Tsp. Red Chilly powder 1/2 Tsp. Garam masala powder 1/2 Cup Curd Oil to fry Salt Fresh chopped coriander leaves
Peel and soak evenly sized potatoes in salt water and pierce these with a fork. Drain and deep fry the potatoes in oil till golden brown. Heat oil in a kadai and add chopped garlic and fry till they become golden brown. Add chopped onions to this and fry well. Add ginger garlic paste, turmeric powder, coriander powder, red chilly powder and tomato puree. Cook till the fat separates from the masala. Add beaten curd to the masala and mix well. Add golden brown potatoes to the gravy. Add water, coriander leaves and cover the lid. Simmer for 10 - 12 minutes. Let it cook until the potato pieces become tender. Serve hot with nan or roti or rice.
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