Mar 1, 2009

Dhum Aloo

This is another recipe I tried last week after reading the recipe from a tamil magazine. It came out pretty well. Check this out..

  1. Potato - 4 (if its big ; 7 to 8 if its small) Chop it into cubes
  2. Tomato - 2
  3. Onion - 1
  4. Red chillies - 4
  5. ginger - Garlic paste - 1 tsp
  6. Cumin - 1 tsp
  7. Cardamom - 1 (powder it finely)
  8. clove - 3 or 4 (acc to taste)
  9. Turmeric powder - 1/2 tsp
  10. Chillies powder - 1/2 tsp (acc to taste)
  11. Coriander powder - 1/2 tsp
  12. Salt to taste
  13. OIl - 1 tsp
  14. coriander leaves - 2 tsp
First cook the potatoes adding a pinch of turmeric powder and salt. Put holes in the cooked potatoes using fork and keep it aside. In the mean time, grind tomato, onion and red chillies along with salt (required only for this and chilly powder and not for potato) in to a fine paste. Pre heat oil in a pan, splutter cumin, when its done, add ginger garlic paste, powdered cardamom, cloves and stir it for a minute. Now add turmeric powder, chillies powder, coriander powder and saute' for a second. Now add the grounded paste with a little amount of water. Add the potatoes to it. Let it cook for another 3 to 5 mts. Garnish it with coriander leaves. This is a wonderful side dish for chapathi, poori or even for rice...


Jen Kumar said...

This looks absolutely amazing!!

Illatharasi said...

Looks too yummy:)

Shama Nagarajan said...

looks yummy dear....send this to cooking for kids event - potato by deepa

Dershana said...

lovely looking dhum aloo. i love baby potatoes in dhum aloo.

Usha said...

Looks yum and inviting !

Jen Kumar said...

Thanks for reminding.. I have known one alteration to this.. unless I missed in your narrative...

After boiling and peeling the potatoes to fry them in oil, some of my friends actually deep fry the entire potato in plain oil.

Gives another texture and richness.