- Prick the potatoes from all sides using a fork. Deep- fry the potatoes in mustard oil. For the curry, heat mustard oil in a pan. Add yogurt in a bowl, mix in fennel powder and dried ginger powder. Mix well. Set aside till in use. In another bowl, add water and mix in Kashmiri red chilli powder and set aside till in use. Add black cardamom, cloves and caraway seeds, saute till fragrant. Add hing and mix well. Add the water and Kashmiri red chilli powder to the pan, stir in and cook for 2-3 minutes. Add in turmeric powder and mix well, cook for 2-3 minutes. Add in the yogurt mixture on a low flame while stirring continuously. Add the potatoes to the hot mustard oil again. Add salt to the curry, drain the potatoes from the oil and add directly to the curry. Mix everything well and cook for 4-5 minutes. serve hot.
Dhueedar dum aloo
#myrecipe
By Arun Kumar
Mar, 29th
580
Servings
4 persons
Cook Time
50 minutes
Ingredients
10
- 12
Ingredients
- Baby potato
- Oil
- Curd
- Fennel seeds
- Oil
- Ginger powder
- Red chilli powder
- Cardamom
- Cloves
- Caraway
- Hing
- Salt
