Baby Potatoes in Tomato Yogurt Sauce Dum Aloo
Ingredients
Preparation :
1.Boil the potatoes until half cooked. Pat dry and using a toothpick pierce each potato.
2.Heat ghee/oil in a deep-frying pan and deep fry the potatoes in batches until golden brown. Drain on paper towels.If desired, you can skip this step of deep frying and proceed to the next step.
3.In a saucepan, heat 1 Tbsp of ghee/oil over moderate heat; sprinkle asafetida, then add the bay leaves, cinnamon, cloves, cardamomand sauté until it darkens a few shades. Add the ginger and chilies and fry for 1 minute. Add the spice powders, tomatoes and salt. Cook until the tomatoes break down and turn pulpy.
4.Add the potatoes, water and cook covered over low heat for 15-20 minutes. Whisk the yogurt in a bowl until
smooth and add to the simmering sauce. Cook for another 5-10 minutes. Serve hotgarnished with fresh coriander leaves.
smooth and add to the simmering sauce. Cook for another 5-10 minutes. Serve hotgarnished with fresh coriander leaves.
Serves :
4-5
By Anand Lila Devi Dasi
Ambda »
