Dum aloo with roasted masala

Name: Dum aloo with roasted masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm potatoes; 2 cloves; 1 inch cinnamon stick; 4 green cardamom; 1 teaspoon cumin seeds; 2 bay leaves; 2 dry red chilli; 1 medium sized tomato pureed; 1 teaspoon ginger paste; 2 teaspoon ghee; Vegetable oil as required; 1 teaspoon turmeric; 1/4 teaspoon hing; Salt as required; Sugar as required

Sumita Sarkhel @cook_11753561

Kolkata, India

This is a traditional Bengali dum aloo recipe which is commonly known as "bhaja masala'r alur dum". It is a sweet and sour dum aloo with a different flavour of spices. Relish this preparation as your breakfast with kachoris or Puris.

Sumita Sarkhel @cook_11753561

Saved

Ingredients

30 min

4 servings

500 gmpotatoes
2cloves
1 inchcinnamon stick
4green cardamom
1 teaspooncumin seeds
2bay leaves
2dry red chilli
1medium sized tomato pureed
1 teaspoonginger paste
2 teaspoonghee
Vegetable oil as required
1 teaspoonturmeric
1/4 teaspoonhing
Salt as required
Sugar as required

Saved

Steps

30 min

1

At first prepare the roasted masala.
2

Heat a wok and dry roast the cumin, cloves, cinnamon, cardamom, dry red chilli and 1 bayleaf. Then grind it to a smooth powder. Keep it aside.
3

Cut the potatoes into two halves and half boil it in a pressure cooker.
4

Heat some oil in a wok, and add the half boiled potatoes. Fry it by adding little amount of salt, until golden brown.
5

Keep them aside.
6

In the same wok, add some oil if required and then add the Hing and bayleaf.
7

Add the the ginger paste and saute it for a couple of seconds.
8

Add the tomato puree. Add the turmeric powder and cook it for a while.
9

Wait until the oil separates.
10

Add the potatoes and saute it very well.
11

Add some water, bring it to boil, then add some salt for the gravy and cover it with a lid.
12

After some time check whether the potatoes are well cooked or not.
13

If yes, add the sugar. Let it be sweetish. Add the roasted masala and ghee. Mix it well. Remove it from the flame and serve hot.