Turmeric powder : 1 tsp Salt : As per taste.
Ghee ( clarified butter) : 4 tablespoon
Tomatoes : 2
Cumin Powder : 1/2 tsp Kashmiri Chilli Powder : 1/2 tsp Turmeric Powder : 1/2 tsp Salt : as per taste
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.
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
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