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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.