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Dum Aloo Bhojpuri Cooking
Recipes
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Ingredients : |
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600 g
15 g
80 g
30 g
30 g
For the Filling :
200 g
10 g
5 g
10 g
15 ml
For the Curry :
50 ml
1
2
6
6
3 g
150 g |
potatoes,
small and round
clarified
butter (ghee)
onions,
grated
ginger
paste
garlic
paste
potatoes,
boiled and grated
red chili
powder
turmeric
(haldi) powder
garam
masala
lemon
juice
salt to
taste
oil
bay leaf
(tej patta)
cinnamon
(daalchini) sticks
cloves
(laung)
green
cardamoms (choti elaichi)
black
cumin (shah jeera)
yoghurt,
whisked |
Method :
- Heat the clarified butter in a pan, add half each
of the grated onion, ginger and garlic pastes and fry for 4-5
minutes.
- Add grated potatoes, red chili powder, turmeric
powder and garam masala.
- Season with lemon juice and salt.
- Keep aside.
- Boil and peel the small potatoes.
- Scoop out centers and deep fry shells till
slightly crisp.
- Fill each potato shell with the prepared potato
mixture.
- Cover and keep aside.
- Heat oil in a pan over medium heat.
- Add bay leaf, cinnamon sticks, cloves, green
cardamoms, black cumin seed and fry until they begin to crackle.
- Mix in the remaining onions, ginger and garlic
pastes, stir fry for 2-3 minutes.
- Add turmeric powder and red chili powder, stir
fry over medium heat for 5-6 minutes.
- Stir in yoghurt.
- Cook till the liquids evaporate, stirring
regularly.
- Sprinkle garam masala and season with salt.
- Arrange the stuffed potatoes in the pan.
- Sprinkle lemon juice, cover and cook for 3-4
minutes on very low heat.
- Serve hot, garnished with julienned ginger and
accompanied by rice or Masala pooris.
Serves 4 - 5
Preparation time : 20 minutes
Cooking time : 20 minutes
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