Aloo Dum
Potatoes, khoya and curds come together in this South Asian side dish, fragrant with garam masala and nutmeg and simmered on the stove. It's finished with coriander leaves.
35 min · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Boil potatoes and peel them. Prick the potatoes as much as you can with out breaking them.
- 2
Sprinkle salt over potatoes. Take a non-stick pan, put 2 tablespoons butter in it. Then put the potatoes in,sprinkle a pinch of tumuric powder,and roast it until potatoes are golden colored.
- 3
Put the potatoes aside. In the same pan put rest of the butter, red chili, and cumin seeds to splutter.
- 4
Then put the onion and fry it until golden brown. Then put the ginger paste, coriander and jira powder, and fry for 4-5 minutes.
- 5
Then add the sugar and rest of the tumuric powder. Sugar is just to give color to the gravy.
- 6
Then put the curd in it and fry for 5-7 minutes, until it leaves the oil. Then put in the fried potatoes and water.
- 7
Boil for 4-5 minutes and mix the khoya. Switch off the heat and sprinkle the garam masala and nutmeg powder. Garnish with coriander leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
