Dum Alu

Name: Dum Alu (Fried Potato Curry )
Cuisine: India
Ingredients: 12 peppercorns (kali mirch); ½oz (15 g) almonds (badam); 2 teaspoonfuls salt; ½ pt (240 g) yoghurt (curd); A little nutmeg (jaiphal) or; A little mace (javatri); 1¾ pt (1 litre) water; 1 tablespoonful chopped fresh coriander leaves or parsley; 1½ lb (680 g) potatoes; 4 ozs (115 g) grated onions; 1 teaspoonful poppy seeds (khaskhas); 1 teaspoonful red pepper (degi mirch); ½oz (15 g) fresh ginger (adrak); 1 lb (455 g) ghee for frying the potatoes; 5 green cardamoms (illaichi); ½oz (15 g) desiccated coconut (naryal ka burada); 2 brown cardamoms (illaichi); 6 cloves (laung); 1 tablespoonful coriander seeds (sukha dhania); 1 teaspoonful white cumin seeds (sufaid zeera); ½ teaspoonful turmeric (huldi); 10 cloves of garlic (lasan); ½teaspoonful garam masala

Fried Potato Curry Recipe No. 1

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a potato preparation of distinction in which whole potatoes are cooked in masala. The masala which adheres to the potatoes not only gives them a very good taste but also makes them exceedingly presentable in appearance.

Ingredients

1½ lb (680 g) potatoes
4 ozs (115

Asia
India
Dinner
Vegetarian
Spicy

Method

Select potatoes of the size of walnuts. Peel and prick all over with a fork and soak in 1¼ pt (720 mils) water and 1