Aloo Dum
otherwise called Dum Aloo is a tasty zesty and tart formula that is a most
loved at home. Dum is a procedure of moderate cooking on low warmth where we
cook the rice or vegetables in its sauce and flavors in a fixed vessel stewed
for a drawn out stretch of time. So here in this formula where we are going to
dum the bubbled potatoes in the sauce and flavors to make a tasty aloo dum.
Loochi
alongside aloo-dum, started bhaja and mishti is a conventional Bengali
breakfast and is by and large had on Sundays and on extraordinary events like
celebrations and birthday events with Bengali Luchi.
The most effective method to make Aloo Dum
Recipe
1.
To start making Aloo Dum Recipe, include the onions, ginger,
green chillies and garlic into the blender and pound into a smooth glue.
Exchange the onion glue to a bowl and keep aside.
2.
In our subsequent stage we will be dish cooking the potatoes.
For this warmth 2 tablespoons of oil in a griddle, include the bubbled
potatoes, a squeeze of turmeric powder, and salt. Saute the potatoes till they
are light brilliant dark colored in shading. This procedure of simmering the
potatoes gives an additional flavor to the dish making it more advantageous and
avoided the customary procedure of profound searing them in oil.
3.
Once brilliant dark colored and gently fresh exchange the
potatoes to a bowl and keep aside.
Technique for Making the Masala for the
Aloo Dum:
1.
In a similar griddle, include 2 tablespoons of oil. Include the
onion, ginger and garlic glue. Saute the onions blend on low warmth until the
point when the glue turns brilliant and the crude odor leaves. This procedure
takes a decent 5 minutes. Also, yes , don't stress over the grains from the
potatoes stuck on the container, it will all get assimilated and tidied up when
we cook it alongside the masala.
2.
After around 5 minutes of sauteing the onion glue we will
include an inch bit of cinnamon, a couple of cardamom, a couple of cloves and
an extensive inlet leaf. Blend to join the flavors and dish them alongside the
onions for two or three more minutes until your scent the fragrances.
3.
Once you get a broiled fragrance from the flavors, include some
crisply pureed tomatoes, a teaspoon of turmeric powder, a teaspoon of coriander
powder and a teaspoon of garam masala powder. Mix the fixings until the point
that they are all around joined into the onions glue. You can likewise include
a teaspoon of bean stew powder on the off chance that you like it more hot.
4.
When the flavors are very much joined with the onion blend,
include about a large portion of a measure of yogurt and mix again and blend
well. Next include the potatoes and a teaspoon of sugar.
5.
Check the salt levels and include somewhat salt if required.
Cover the skillet and we will now dum the potatoes on low warmth for around 20
minutes. Ensure you blend periodically on more than one occasion in the middle.
6.
Once you see that the masala has thickened and has covered well
onto the potatoes it shows that the dum aloo is prepared. At this stage kill
the warmth.
7.
Transfer the Aloo Dum into a serving dish. Mix the coriander
leaves well into the aloo dum. It gives added flavor and freshness to the dum
aloo.
8.
You would now be able to serve the heavenly zesty, tart Dum
Aloo with Luchi/Puri and Mishti as served in the bengali home.
Ingredients
- · 10 Potato (Aloo)
- · 2 teaspoons Turmeric powder (Haldi)
- · 2 Cardamom (Elaichi) Pods/Seeds
- · 1 inch Cinnamon Stick (Dalchini)
- · 2 Cloves (Laung)
- · 1 Bay leaf (tej patta)
- · 3 Tomatoes , made into a puree, about a cup
- · 1/2 cup Yogurt (Curd)
- · 1 teaspoon Garam masala powder
- · 1 teaspoon Fresh red chilli peppers
- · 1 teaspoon Coriander (Dhania) Powder
- · 1 teaspoon Sugar
- · Salt , to taste
- · 1 Stalk Coriander (Dhania) Leaves , finely chopped
Ingredients to be ground into paste
- · 1 Onion , roughly chopped
- · 1 inch Ginger , chopped
- · 3 cloves Garlic
- · 2 Green Chillies , chopped
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