Dum Aloo Banarsi (Delicious Potatoes Cooked in a Savoury Indian |
|
 |
Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
This recipe won the R.O. 20 Golden Oryx coupon in the Thursday magazine for the week September 13th to 19th'2007. Enjoy! Ingredients:
1/2 kg boiled potatoes, grated |
50 g sesame seeds |
1 teaspoon turmeric powder |
1 teaspoon red chili powder |
1 teaspoon cumin powder |
1 teaspoon coriander powder |
2 teaspoons ginger-garlic paste |
salt |
3 tablespoons coriander leaves, washed and finely chopped |
3 tablespoons mint leaves, washed and finely chopped |
cornflour, as required for rolling |
3 onions, sliced |
250 g fresh yoghurt |
oil, to fry |
2 tablespoons butter |
2 tomatoes, chopped |
2 onions, chopped |
2 tablespoons tomato paste |
1 teaspoon cumin powder |
1 teaspoon red chili powder |
1 teaspoon turmeric powder |
1 teaspoon coriander powder |
50 g fresh cream |
1 tablespoon ginger-garlic paste |
whole spices, as required |
Directions:
1. Add all the spices to the grated and boiled potatoes in a bowl.
2. Mix well and shape into balls.
3. Roll into corn flour and deep fry in a pot.
4. Drain onto kitchen paper towels and keep aside.
5. Next, in another pot, deep fry the sliced onions till golden brown.
6. Mix with yoghurt and using a blender, blend to obtain a fine paste.
7. Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
8. Saute for 15 minutes on low heat.
9. Stir in tomato paste and all the remaining masalas.
10. Now fold in the onions, salt, pepper and yoghurt paste.
11. Cook for 10 minutes.
12. Add the fried potato balls to the gravy.
13. Garnish with cream, mint leaves and corriander leaves.
14. Serve hot with parathas or rotis or rice.
15. Enjoy!
|
|