Sunday, 1 September 2013

Alu Dom


Dum Aloo's from Bengal - this recipe is from Oh ! Calcutta CookBook by Anjan Chatterjee. I reproduced it as the recipe stated - it was delicious . What change I will make next time is to leav a hint of a gravy .
200 Grams Baby potatoes - Wash , boil and peel , then saute lightly in oil , set aside .
2 Grams Cumin .
2 Grams Hing.
100 Ml Mustard Oil.
2 Grams Haldi.
5 Grams Red Chili Powder.
50 Grams ( one ) Tomato.
1 Gram Jeera Powder.
Sugar To Taste.
Salt
1.Heat Mustard Oil , add cumin and hing .. then add ginger paste , cook a minute .
2.Dissolve haldi and red chili powder in 100 Ml water and add into the wok.
3.Add chopped tomatoes and salt and cook all together till the gravy thickens.
4. Add fried potatoes , cumin , adjust seasoning and cook till they are dry .
The recipe is fantastic - I would recommend not cooking till dry but leaving a bit of a gravy.


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