Alu Dum II
Ingredients
- Oil For Deep Frying
- 1 lb Potatoes
- 1 tsp Cumin Seed (whole)
- 1 tsp Chili Powder (Red/Kashmiri)
- 1 tsp Turmeric (powder)
- 1 tsp Sugar
- 1 tsp Ginger (ground)
- 2 Tbsp Dhai (Yogurt)
- 1/2 tsp Garam Masala
- 1 pinch Hing (Asafetida)
- 4-6 bay leaves
- 1 Tomato (sliced)
Instructions
Prep
- Half boil the potatoes.
- Remove the skin.
- Fry in deep oil until brown.
Masala
- Add 2 Tbsp of the fry oil to a frying pan.
- Add cumin seed and bay leaves to hot oil.
- Add tomato, chili, turmeric, and sugar and stir for a while. (3-5 minutes? Tomatoes should be well rendered).
- Add yogurt and ginger.
Finale
- Add potatoes and fry together "when the masala is cooked". Bogie doesn't explain what it means "when the masala is cooked", but its a personal preference. The masala should not be too watery, and not too pasty. Tomatoes should be cooked down and the yogurt binds everything together.
- Add 1/2 cup water
- Salt to taste.
- Simmer until water has dried up.
Serve
- Two minutes before serving, add hing and garam masala.