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DUM ALOO AMRITSARI

Punjabi baby potatoes in mustard oil.

Preparation Time : 30-40 minutes

Cooking Time : 30 minutes

Servings : 4

INGREDIENTS

Baby potatoes

20-24

Oil

to deep fry

Mustard oil

2 tablespoons

Cumin seeds

1 teaspoon

Asafoetida

a pinch

Onions, chopped

2 large

Ginger-garlic paste

1 tablespoon

Tomatoes, chopped

3 large

Red chilli powder

1/2 tablespoon

Cumin powder

1/2 teaspoon

Coriander powder

1 tablespoon

Turmeric powder

1/2 teaspoon

Salt

to taste

Garam masala powder

1/2 teaspoon

Fresh coriander leaves, chopped

1 tablespoon

Ginger, cut into thin strips

1 inch piece

METHOD
Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep aside.Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips.

Find similar recipes in :
' Punjabi'

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