Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 192 views

    Awadhi Dum Aloo Recipe

    Uploaded by

    Manoj Notiyal
    This recipe is for Awadhi Dum Aloo, a potato curry from Awadh, India. It involves deep frying potatoes until golden brown then making a gravy by sauteing spices like ginger, fenugreek, and mustard in oil before adding yogurt, potatoes, tamarind extract, and sugar and simmering until the potatoes are cooked through. The finished curry is topped with coriander and served with Indian flatbreads.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Awadhi Dum Aloo Recipe

    Uploaded by

    Manoj Notiyal
    192 views2 pages
    This recipe is for Awadhi Dum Aloo, a potato curry from Awadh, India. It involves deep frying potatoes until golden brown then making a gravy by sauteing spices like ginger, fenugreek, and mustard in oil before adding yogurt, potatoes, tamarind extract, and sugar and simmering until the potatoes are cooked through. The finished curry is topped with coriander and served with Indian flatbreads.

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for Awadhi Dum Aloo, a potato curry from Awadh, India. It involves deep frying potatoes until golden brown then making a gravy by sauteing spices like ginger, fenugreek, and mustard in oil before adding yogurt, potatoes, tamarind extract, and sugar and simmering until the potatoes are cooked through. The finished curry is topped with coriander and served with Indian flatbreads.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    192 views2 pages

    Awadhi Dum Aloo Recipe

    Uploaded by

    Manoj Notiyal
    This recipe is for Awadhi Dum Aloo, a potato curry from Awadh, India. It involves deep frying potatoes until golden brown then making a gravy by sauteing spices like ginger, fenugreek, and mustard in oil before adding yogurt, potatoes, tamarind extract, and sugar and simmering until the potatoes are cooked through. The finished curry is topped with coriander and served with Indian flatbreads.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Awadhi Dum Aloo Recipe

    Ingredients 

    400 gm even-sized potatoes


      oil for deep frying the potatoes
      Gravy  
    2 tbsp ghee   1 1/2 tsp cumin seeds  
    1/2 tsp musturd seeds  
    2 tbsp ginger-garlic paste  
    1.5 cup tomatoes purie  
    1/2 cup yoghurt  
    salt to taste  
    1/4 tsp turmeric  
    1 tbsp coriander powder  
    1/2 tsp chilli powder  
    2-3 green chillies-slit  
    1 tbsp chopped coriander leaves  
    2 tbsp cream or but
    Aloo Dum Awadhi
    1. Peel and wash the potatoes.
    2. Deep fry them in oil till golden brown. Keep aside.
    3. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
    4. In a pan heat a little oil and add the ginger paste mixture.
    5. Saute for a minute or two.
    6. Then add coriander powder, red chilli powder, turmeric powder, cumin powder,
    nutmeg, both salts and 1/4 cup water.
    7. Cover the pan and allow to cook for a minute.
    8. Add fried potatoes and yogurt and simmer until potatoes are done.
    9. Add tamarind extract and sugar.
    10. Garnish with chopped coriander.
    11. Serve hot with parathas or pooris.

    Aloo Dum Awadhi


    Ingredients
     20 baby potatoes
     4 tbsp sugar
     3 tbsp tamarind extract
     2 tbsp chopped green coriander
     oil for deep frying
    Gravy Edit

     ¼ cup oil
     ½ tsp fenugreek
     1 tsp oregano
     a pinch asafoetida
     ½ tsp nutmeg powder
     ⅔ cup plain yogurt (dahi)
     salt to taste
     1 tsp ginger paste
     1 tsp mustard seeds
     ¼ tsp nigella seeds
     4 tbsp coriander powder
     1 tsp red chilli powder or to taste
     ½ tsp turmeric powder
     ¼ tsp cumin powder
     rock salt (kala namak) to taste
     salt to taste

    Directions Edit
    1. Peel and wash the potatoes.
    2. Deep fry them in oil till golden brown.
    3. Keep aside.
    4. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
    5. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or
    two and then add coriander powder, red chilli powder, turmeric powder, cumin
    powder, nutmeg, both salts and ¼ cup water.
    6. Cover the pan and allow to cook for a minute.
    7. Add fried potatoes and yogurt and simmer until potatoes are done.
    8. Add tamarind extract and sugar.
    9. Garnish with chopped coriander.
    10. Serve hot with parathas or pooris.

    You might also like