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Alu Dum II

Cuisine: Indian

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.