DUM ALOO - INDIAN
350 gms. baby potatoes, boiled in salted water and peeled
4 small onions
4 tomatoes, blanched, peeled and chopped
3 green chillies, finely chopped
5 large flakes garlic
1" piece ginger
2 tblspn milk
2 tblspn plain yogurt
1 tsp. ground cumin seeds
1/2 tsp. garam masala
1 1/2 tsp. chilli pwd
1 cinnamon stick
2 bay leaves
2 cloves
1/2 tsp. cumin seeds
seeds of 2 Carmon
salt to taste
oil for frying

METHOD:Deep fry the potatoes till golden brown. Grind the
onions, ginger, green chillies, cinnamon, cloves, Carmon
seeds and 1 bay leaf(grind the dry ingredients first, to
get a smooth paste). Heat the oil in a pan. Add half the
cumin seeds. Then add ground onion paste. Fry well (7 to
10 minutes). Add all the powdered masalas, tomatoes and
cook till pulpy. Add the beaten yogurt and milk. Add the
potatoes and 3/4 cup 1 cup water. Cover and simmer for
5-10 minutes. Add if needed. Garnish with cilantro. Serve
hot.

DUM ALOO 2 - INDIAN

Ingredients:

Oil 3 tbsp.
Bay leaf 1
Onion 1
Ginger 1/2 tsp.
Garlic 1/2 tsp.
Cumin Seeds 1/2 tsp.
Turmeric 1/4 tsp.
Chili Powder 1 1/2 tsp.
Yogurt 2/3 tsp.
Salt 1/4 tsp.
Coriander powder 2 tsp.
Potatoes 1 lb.
Tomato 1
Capsicum 1

Method

* Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add
ginger and garlic and fry for another minute. Add mustard and
cumin seeds.
* The potatoes should be sliced, and the tomatoes and cap-
sicum cut up. Add these, mix well, and cook for 4-5 min-
utes, continuously stirring.
* Sprinkle with turmeric, coriander and chili powder.
* Beat the yogurt and blend into a smooth mixture. Add yo- gurt
and salt.
* Mix gently, cover and cook for about 10 minutes on low heat.