20 to 25 small (mini) potatoes (boiled),
7 to 8 Garlic Paste,
Half Tea Spoon Ginger Paste,
2 to 3 Fine chopped Onions,
Half Tea spoon Asafoetida,
Quarter bowl fine chopped coriander,
1 Tea Spoon Pitambari Ruchiyana Red Chilli Powder,
Half Tea Spoon Pitambari Ruchiyana Garam Masala Powder,
4 to 5 Spoon Wipped Curd,
2 Tea Spoon Coriander-Cumin Powder,
2 to 3 Table Spoon Pitambari Arishakti Rice Bran Oil,
Salt to Taste.
Peel off boiled small (mini) potatoes and
Shallow fry it in Two to Three Table Spoon Pitambari Arishakti Rice Bran Oil
until turns golden brown and keep it aside.
Now in leftover oil add Asafoetida, chopped Onions,
Pitambari Ruchiyana Garam Masala Powder, Ginger – Garlic Paste,
Pitambari Ruchiyana Red Chilli Powder, Wipped Curd and mix it well.
Now add fried small (mini) potatoes in the mixture.
Add salt to taste, Coriander-Cumin Powder, little water and cover it with lid.
Allow gravy to cook well.
Add fine chopped coriander and serve hot.
Dum Aloo ready to eat.
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