Making this! But with a substitute for the yogurt (lactose intolerant), probably soymilk. tlbb: bjcg: Dum Aloo : Ingredients :18-20 small-sized potatoes oil to deep fry 5-6 dried Kashmiri chillies 2 cups of yogurt ½ tsp of cardamom (elaichi) powder 1 tsp of dry ginger (adrak) powder 2 tbsp of fennel (saunf) powder ¼ cup of mustard (sarson) oil a generous pinch of clove powder a pinch of asafetida salt to taste ½ tsp of roasted cumin (jeera) powder ½ tsp of garam masala powder Method of Preparation : Peel and prick the potatoes all over with the help of a fork. Keep in salted water for 15 minutes. Heat oil in a kadai (shallow frying pan) and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red chillies. Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder, and fennel powder. Heat mustard oil in a pan. Add clove powder and asafetida. Add half a cup of water and salt and bring to a boil. Stir in the yogurt mixture and bring it to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder. I miss India.
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Making this! But with a substitute for the yogurt (lactose intolerant), probably soymilk.

tlbb:

bjcg:

Dum Aloo :

Ingredients :
  • 18-20 small-sized potatoes
  • oil to deep fry
  • 5-6 dried Kashmiri chillies
  • 2 cups of yogurt
  • ½ tsp of cardamom (elaichi) powder
  • 1 tsp of dry ginger (adrak) powder
  • 2 tbsp of fennel (saunf) powder
  • ¼ cup of mustard (sarson) oil
  • a generous pinch of clove powder
  • a pinch of asafetida
  • salt to taste
  • ½ tsp of roasted cumin (jeera) powder
  • ½ tsp of garam masala powder


Method of Preparation :

  • Peel and prick the potatoes all over with the help of a fork. Keep in salted water for 15 minutes. Heat oil in a kadai (shallow frying pan) and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red chillies.
  • Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder, and fennel powder.
  • Heat mustard oil in a pan. Add clove powder and asafetida. Add half a cup of water and salt and bring to a boil.
  • Stir in the yogurt mixture and bring it to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
  • Serve hot, garnished with freshly roasted cumin powder and garam masala powder.

I miss India.

Source: imnotheretomakefriends

31 Notes/ Hide

  1. iwannotowidigdo reblogged this from imnotheretomakefriends
  2. johncabrera reblogged this from imnotheretomakefriends
  3. minorjive reblogged this from tlbb and added:
    Making this! But with a substitute for the yogurt (lactose intolerant), probably soymilk.
  4. bostongrits reblogged this from tlbb and added:
    Ugh…..we’ll compare notes when you’re in Boston TEEBS. I was there for 14 days and I don’t wanna go back anytime soon....
  5. tlbb reblogged this from imnotheretomakefriends
  6. tlbb reblogged this from imnotheretomakefriends
  7. imnotheretomakefriends posted this

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