Saturday, 5 October 2013

This is no regular aloo dum

Like I said, this week I will post one Puja special recipe everyday. And here's today's recipe. This is one of my favourite creations, and the family loves it.

 This might look like a regular aloo dum but trust me it is not. With piping hot luchi or crisp parota, this one is mouth-watering good. Toss it up for breakfast one of these festive days or serve it for dinner, this one is drool worthy.

Aloor dom


1/2 kg medium-sized potatoes, boiled (with salt), peeled and cut in halves
5-6 medium tomatoes
2 tsp Ginger paste 
1/2 tsp Cumin Seeds
1 cup packed chopped coriander
Salt to taste
Sugar to taste
Tamarind pulp - according to taste
 Mustard oil
Fresh red and green chilling chopped for garnish

Spice mix 1: 

Dry roast cumin and dry red chillies together and grind and keep.

 Spice mix 2. 

1 tsp fenugreek seeds
4 tbsp coriander seeds
3-4  dry red chillies
Dry roast the whole spices, add the fenugreek towards the end so that it doesn't burn. Grind and keep.


Heat oil until it smokes. Reduce heat and add cumin seeds. Once it flutters and smells great, add the ginger paste. At this point, and you will thank me for this, get yourself a make-do shield or something. The ginger goes crazy. 

Now add the tomatoes, salt and sugar. Cook till the tomatoes boil and take on a saucy texture.

Now add the spice mixes - 3 tbsp of spice mix 1 and 2 tbsp of spice mix 2 — and half the coriander leaves.
Add a little water at this point so that the dry spices do not burn. Cook till water evaporates and oil separates.

Toss in the potatoes and carefully mix without breaking the potatoes. One the potatoes are quoted with the masala,add the tamarind pulp. Now how much you add depends on how tangy you would like it and also the tang of the tomatoes. Adjust seasonings. 

Take it off the heat. Generously sprinkles spice mix 1, chopped coriander and the chopped green and red chillies.Serve with luchi.

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