This is my mother's tried and tested aloo dum, using tomato purée. I think she learnt it in Calcutta, but I really cannot be sure. All I know is it is super easy to prepare, and packs a lot of taste.
500 gm baby potatoes
1 pack tomato purée
1 bay leaf
1 tsp jeera
1 tsp dhania
1 inch piece ginger
1 red chilli
1/2 tsp haldi powder
1 tsp garam masala powder
Salt to taste
Sugar to taste
Oil
Method
Boil and peel the potatoes, and sauté lightly in oil till golden
Grind bay leaf, jeera, ginger, dhania and red chilli to paste with a little water
Fry the ground masala, once the oil releases, add tomato purée, salt and haldi powder. Sauté for a minute, then add potatoes and garam masala, mix, cover and cook for 5 mins. Add sugar if required.
Serve hot with parathas or puri.
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