Nothing beats the combination of Indian food and festivals.Out of the most popular Indian style dum aloo, we did our version of the same. Give it a try surely everyone would love it.
|Boiled baby potatoes||21 (1 bowl)|
|Mustard oil||3 Tablespoon|
|Kalpasi||3 (stone flower(parthar phool))|
|Big cardamoms||1 (whole)|
|Small cardamoms||1 (whole)|
|Spice mix||1 Teaspoon (Mix of coriander, cumin and fennel seeds)|
|Dry red chilli||1 (whole)|
|Curd||1 Cup (16 tbs)|
|Turmeric powder||1 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Chopped green chillies||2 Teaspoon|
|Cardamom powder||1 Pinch|
|Fennel powder||1 Pinch|
|Bay leaves||2 (tej patta)|
|Water||1 Cup (16 tbs) (as required)|
|Star anise||2 (chakra phool)|
1.Prick all the boiled baby potatoes.
2.Heat mustard oil in a pan and shallow fry the boiled baby potatoes.
3.Remove them from the pan and place them on a plate with paper towel to soak the excess oil.
4.To the same oil, add the whole spices and stir well.
5.Add curd, turmeric powder, red chilli powder, cumin powder, chopped green chillies, salt and mix well.
6.Add some water and bring to boil.
7.Add a pinch of cardamom and fennel powder.
8.Garnish with fresh coriander.