Dum aloo ( potatoes)

Dum aloo ( potatoes)

Potatoes 1 kg

Oil 250 gm

Ghee 150 gm

Hing ½ tsp

Salt tot aste

Cloves 4

Cumin seeds 1 tsp

Green chilies chopped 2-3

Chili pdr 1-2 tsp

Coriander pdr 2 tsp

Ginger 25 gm crushed

 Dry ginger pdr 1 tsp

Sugar 1 tsp

Garam masala 1 tsp

Coriander leaves 1 small bunch

Method

Boil potatoes till it can be pierced with fork easily.

Drain, cool & peel them. Pierce each potato with tooth prick.

Heat oil in a big pot, add the potatoes one by one till half the vessel is full.

Gently turn them till they’re uniformly brown.

When half done, sprinkle, little salt-water over them.

When the potatoes are fried, drain & set aside.

In another vessel, heat ghee, add hing, cumin seeds, cloves, green chilies, stir for a few seconds. Then add potatoes, salt, chili & coriander powders & 2 cups of water.

Next add ginger, ginger pdr & sugar.

Bring to a boil, allow it to boil for a few minutes, then place the vessel with tawa over it.

When water evaporates & ghee floats on top, it means it is done.

Garnish with coriander leaves.