UPASANA VERMA: ALOO DHUM RECIPE

UPASANA VERMA: ALOO DHUM RECIPE

INGREDIENTS
Potato : ¾ kilo
Ginger : a small piece
Cinnamon : a small piece
Peppercorn : 15 Nos.
Dry red chilli : 3 Nos.
Tomato : 4 Nos.
Turmeric powder : ½ tsp
Masala powder : ½ tsp
Oil : 4 tbsp
Water : 2½ cups
Salt : As test
Coriander leaves : a little
TECHNIQUE OF PREPARATION:
1. Select small potatoes
2. Unwrap skin and prick holes in the potatoes.
3. Soak potatoes in 2½ cups water mixed with salt for ½ an hour.
4. Heat oil in a frying pan.
5. Fry the potatoes in oil and set aside.
6. Grind ginger, cinnamon, peppercorn, chilli to a paste.
7. Grind tomato to a puree.
8. Heat 4 table spoon oil in a frying pan.
9. Add ground masala and fry till the raw smell subsides.
10. Add tomato smash, turmeric powder, salt and fry for few minutes.
11. Add potato and fry for 5 minutes.
12. Cover the pan with a cover and cook on a low flame for 5 minutes.
13. Mix the contents in between.
14. When the potato is cooked and the contents thicken, add masala powder and remove the pan from the stove.
15. Sprinkle coriander leaves.