Indian Food : Dum Aloo

II Dum Aloo II

Ingredients:

900gms Potatoes

33/4th cups water

salt to taste

Ghee or oil for deep-frying

1 cup ghee

1 large Onion (finely chopped)

4tbsp. tomato puree

140 ml curd

4tbsp hot water

1 green pepper (seeds removed and sliced)

1tsp. garam masala powder

Spices

4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick

Paste

1 large onion (chopped)
12 flakes garlic
2tbsp. ginger
6black peppercorns
1tsp. poppy seeds
1tbsp. coriander seeds
1tsp. cumin seeds
2 dry red chilies
1 tsp. turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

Preperation :

Scrape the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
Grind the paste ingredients to a fairly smooth paste and stir into the onions.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the potatoes and hot water and stir over a low heat for 5 minutes.
Sprinkle with pepper and garam masala and cook for few minutes.