Dum Allo

Boiled Potatoes in a thick spicy gravy

Serving 2-4 persons

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients

14 Large	Potatoes
2 Large	Finely Chopped Onion
3 Teaspoons	Tomato Paste
1 Tablespoon	Ginger Paste
1 Teaspoon	Garlic Paste
2 Tablespoon	Green Chillies Finely Chopped
3 Cups	Oil For Deep Frying
1.5 Cup	Water

Dry Spices

1 Teaspoon	Whole Cumin Seeds
1 Teaspoon	Fennel Seeds
2	Bay leaves
2	Cloves
2	Black Cardamoms
2	Green Cardamoms
1 Small	Cinnamon Stick broken in Pieces
1 Teaspoon	Coriander Powder
1 Teaspoon	Turmeric Powder
1 Tablespoon	Garam Masala
2 Tablespoons	Yogurt
1 Teaspoon	Chilli Powder
0.5 Cup	Oil
2	Pinches of Hing
	Salt To taste

For Garnishing

2 Tablespoons

Finely Chopped Green Coriander leaves

Method

Boil Potatoes for 10 minutes in salted water. Take them out of the water and dry them. Then poke them with fork and deep fry them. Keep the fried potatoes aside.

In an Frying pan take half cup of oil and heat it. Add Hing, cumin seeds and bay leaves to it. Crush Big cardamom and green cardamom and cinnamon and add to the oil when cumin turns brown. Fry it for 1 minute then add fennel seeds.

Add Onion to the oil and fry it till it turns brown. Then add Green Chillies, garlic paste and ginger paste and fry it for 1 Minute.

Add turmeric powder, coriander powder, red chilli powder and garam Masala. Fry it for 1 minute then add tomato paste to it. Fry it till masala apart from the oil. Then add Potatoes and 1 and half cup of water. Cover it and cook it for 5 minutes on medium flame.

Mix Yogurt with 1 table spoon of water and then add it to the potato curry cook it for another 2 minutes then in the end add salt to it. Cook it for another 1 minutes.

Remove it from the flame garnish it with coriander leaves and serve it with chapatti, parantha or rice.

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