Puchkawala Alu Dum | ফুচকাবালা আলু দম | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

These spicy, baby potatoes taste divine when topped with some spicy bhaja masala. Pair them with some garma garam chapati and you will love it!

PUCHKAWALA ALU DUM

Ingredients

5 tbsps mustard oil
20-22 baby potatoes, boiled and peeled
Salt to taste
½ tsp Tata Sampann Turmeric Powder
1 tbsp sugar
2 tsps cumin seeds
2 medium onion, pureed
2 medium tomatoes, finely chopped
½ tsp red chilli powder
½ tsp cumin powder
1 tsp coriander powder
2-3 green chillies, slit
½ inch ginger, cut into thin strips + for garnish
1 tsp dried mango powder (amchur)
1 tbsp tamarind pulp
½ tsp bhaja masala + for sprinkling
Freshly chopped coriander leaves for sprinkling

Method

1. Heat 3 tbsps oil in a non-stick shallow pan, let it smoke.
2. Take baby potatoes in a large bowl, add salt, ¼ tsp Tata Sampann Turmeric Powder and mix well.
3. Add cumin seeds in the hot oil and let the colour change. Add the potatoes and sauté well. Toss till the potatoes turn golden brown and crisp. Transfer into another bowl and set aside.
4. Place the same pan back on heat and add remaining oil. Let it smoke. Add sugar, remaining cumin seeds and let them change colour.
5. Add onion puree and mix well. Cook till the oil separates sautéing occasionally.
6. Add tomatoes and mix well. Add remaining Tata Sampann Turmeric powder, red chilli powder, cumin powder, coriander powder and mix well. Cook till the mixture turns pulpy.
7. Add salt, mix well and cook for 1-2 minutes. Add the potatoes and mix till well coated in the prepared masala. Cook for 3-4 minutes, tossing occasionally.
8. Add green chillies, ginger strips and mix well. Addamchur, tamarind pulp and mix well.
9. Add bhaja masala and mix. Take it off the heat and transfer into serving bowls.
10. Garnish with ginger strips, sprinkle a little bhaja masala and sprinkle chopped coriander. Serve immediately.


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