1 tsp
Turmeric powder : 1 tsp Salt : As per taste.
1 tsp
Cashews:
8-10
halved
Ghee ( clarified butter) : 4 tablespoon
Tomatoes : 2
1 tsp
Cumin Powder : 1/2 tsp Kashmiri Chilli Powder : 1/2 tsp Turmeric Powder : 1/2 tsp Salt : as per taste
1 tsp
Water
1 cup
Oil
3 tablespoon
Cumin
1 pinch
Bay leaf
1/2 tsp
ghee in a wok and fry the rice well. Put the rice in the boiling dal, mix well and add 2 more cups of water. Cover and let boil. Keep a watch. As the water dries, take the vessel away from the gas.
Usually alooDum biryani is prepared by shallow or deep frying sliced potatoes, marinated in curd+ spices mixture, made into a gravy and then layered with parboiled basmati rice
)… Just imagine how the dumaloo would have tasted with all the essential steps ripped off. Grind the almonds along with the cashews, ginger-garlic paste, red chillies and tomatoes into smooth paste
DumAloo is a popular Indian entree that is served with flatbreads, rice, papad and raita. In Bengal, this dish is made in mustard oil with onion tomato gravy
The last time when I had indulged with these baby potatoes and wanted to make the DumAloo I could not, as I wanted to make it with an ingredient that was missing in my pantry that time and I insist using it for my Mughlai version
( Boil in water,peel the skin,prick with a fork on all sides. DumAloo. Switch off the flame mix in some cream if adding & garnish with crushed methi leaves & ginger strips
People who know me closely, know I loooooooooove potatoes, can eat them with anything if done right. Today I am sharing a very fond potato recipe- “Shahi DumAloo” one of the most coveted potato curries in the Indian menu
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