Dum Aloo
Equipment
- Pan
- Bowl
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 750 g Potatoes (6 medium), unpeeled
- 1/2 tablespoon Red chilli powder Kashmiri
- 125 ml Vegetable oil (1/2 cup)
- 6 Green Cardamom pods
- 3 Cinnamon sticks about 2.5cm / 1 inch long
- 4 Cloves
- 2 Black Cardamom pods
- 2 teaspoons Fennel ground
- 1 teaspoon Ginger finely chopped
- 1/2 teaspoon Turmeric ground
- 125 ml Natural (plain) yoghurt (1/2 cup), whisked
- 1/2 tablespoon Chilli water Kashmiri
- 2 teaspoons Coriander ground
- Salt
Instructions
- Parboil the potatoes in a large pan of lightly salted boiling water for 5-7 minutes. Drain and allow to cool, then peel off the skins and pierce all over with a fork.
- Put the chilli powder in a bowl, pour in 750 ml / 1 1/4 pints (3 1/4 cups) water and mix together. Set aside.
- Heat the oil in a large, heavy-based frying pan (skillet) over very low heat, add the potatoes and fry for at least 45 minutes, or until crisp and golden brown on the outside but soft inside.
- Remove from the pan with a slotted spoon and drain on kitchen paper (paper towels).
- In the same pan, heat about 6 tablespoons of oil over medium heat, add the whole spices and stir-fry for 1-2 minutes, or until they start to splutter, then add the ground spices and stir-fry briskly for 1 minute.
- Add the yoghurt and cook for a further 2 minutes. Add the chilli water and potatoes and season with salt. Simmer over very low heat for about 10 minutes, or until the potatoes are done.
Video
Nutrition
Sodium: 177mgCalcium: 308mgVitamin C: 163mgVitamin A: 1409IUSugar: 12gFiber: 22gPotassium: 3662mgCholesterol: 16mgCalories: 1791kcalSaturated Fat: 105gFat: 131gProtein: 22gCarbohydrates: 149gIron: 9mg
Tried this recipe?Let us know how it was!