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  Potatoes 6 Large
  Shelled peas 3 Tablespoon
  Green chili 1
  Lime juice/Lemon juice To Taste
  Tomatoes 4
  Onion 1 Medium
  Turmeric/Borrie 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Salt To Taste
  Lemon juice/Lime juice 1⁄2 Teaspoon
  Cooking oil 3 Tablespoon

Cut peeled potatoes in half, lengthwise, and scoop out centres.
Crush peas coarsely and mix with the chilli sliced thin (remove seeds if liked, they are the really hot part) onions diced fine, salt and lime or lemon juice.
Stuff potatoes with this mixture and bind together by sticking toothpicks or small sticks through them.
Shallow fry them all over in hot oil until light brown, then drain.
Make curry of the other ingredients, add 11/2 cups boiling water.
When it has simmered a few minutes, carefully place the fried and stuffed potatoes in it, cover and simmer gently until they are tender.
Now a warning about the chilli powder: if it is the real hot stuff use a quarter teaspoon, more or less, but if it is weakened down as some spices are, use it a bit stronger.
That kind of Dum Aloo can take a green salad with avocado pear and the usual curry accompaniments.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2013 Calories from Fat 429

% Daily Value*

Total Fat 49 g74.9%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 545.6 mg22.7%

Total Carbohydrates 381 g126.9%

Dietary Fiber 52.8 g211.3%

Sugars 39.1 g

Protein 46 g92.1%

Vitamin A 99.4% Vitamin C 795%

Calcium 33.8% Iron 104.4%

*Based on a 2000 Calorie diet