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Mast DUM ALLOO Curry

10/24/2012

1 Comment

 
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Ingredients: small white potatoes 8-10 (pressure cook lightly & fried if desired), onion-garlic-ginger paste, tomato paste, yogurt/curd, corn starch/flour for smooth thick gravy.
Spices: Bayleaves, cloves, cardamom pd, Turmeric pd, coriander pd, Red chilli, Garam masala, saunf/fennel seed pd, black pepper pd, ginger pd, Kastoori methi, 1 tsp sugar & salt to taste
METHOD:
1. Poke the cooked or fried potatoes & keep aside. (you may even cut bigger potatoes into half)
2. Prepare a mixture of Yugurt 1/2 cup & Tamarind paste 1/2tsp with spices (fennel seed pd, ginger pd, cardamom pd, red chilli pd, 1/2 tsp sugar).
Take 2 tbs oil, add bayleaves, cloves, cardamom crushed, let it crackle. Then add grinded onion, little ginger-garlic paste & saute.
3. Add spices: coriander pd, red chilli, turmeric pd, garam masala, black pepper pd, fennel seeds/saunf pd. Saute on medium flame.
4. Add the Yogurt mix & saute. Then add Tomato paste/puree 3T to the frying onion-ginger-garlic mix. Add kastoori methi & Saute.
5. Add some water (1cup) with little corn starch mixed in it. Add salt & Simmer for few min. Cook for 10 min till it thickens. Add the potatoes & cover. Cook for another 5-7 min till all spices are absorbed by potatoes.

Add little cream for garnish or fresh cut coriander leaves (optional)

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Potato is low in fat. They are good source of iron & rich in several micro-nutrients, especially vitamin C - eaten with its skin; but many nutrients are lost while cooking. Boiling/frying/baking causes a significant loss of vitamin C, especially in peeled potatoes.
1 Comment

    Author

    ENJOY a tasty recipe for Dum Aloo.

    Did U Know!! Potatoes are low in fat & rich in iron, Vit B & C esp. good if eaten with skin on, like the ones used in this recipe.
    ENJOY & SHARE!!

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    READER'S TIPS
    According to Aanand Kapoor,
    Due to carbohydrate content, potatoes are considered to make a person obese if used in excess i.e. more than RDA of carbohydrates and fats. However, research by the University of California, Davis and the National Center for Food Safety and Technology, Illinois Institute of Technology demonstrates that people can include potatoes in their diet and still lose weight.
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