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Cookery: Dum Aloo – Dish – To Be Had With Rice Or Chapatis
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INGREDIENTS 500 gm medium potatoes ½ cup of oil or ghee ½ tsp Kashmiri chilli powder ½ tsp hing water 4 desserts spoons curd 1 tbsp garam masala Salt to taste 1 inch ginger chopped Finely chopped green coriander leaves
METHOD: Boil potatoes in salt water and peel. Prick them through and through with a fork. Deep fry in oil or ghee till golden. Remove from the oil. Put oil in a pan, put the curd, ground cumin seeds and hing water in it with finely chopped ginger. When the curd becomes golden brown put water about ½ cup and the fried potatoes.
Cook keeping the pan covered till water evaporates and gravy becomes little thick. Before serving put the ground masalas and green coriander leaves and serve piping hot. With rice preferably or with chapatis. You can have papad or any light curry with salads.
NUTRITIONAL INFORMATION Aloo or potato is a root with has good content of carbohydrates, vitamins and minerals. It is filling when had as a dish and one does not hungry for at least six to eight hours. It is ideal to have this dish as a breakfast with rice or chapati or as dinner too. It is always good to have dinner at least four hours before one goes to sleep.
The other ingredients like ginger, coriander leaves, hing not only provide that special taste to the dish when added but also help in digestion, work as a blood purifier, help in preventing blood clots, act as an appetizer. The garam masala provides the required warmth to the body and also provide the medicinal properties the spices have for the health.
Curd when mixed reduced heaviness and aids in breaking down of food. Curd is also a daily ingredient in ones food in India. Curd also provides the required amount of fat in limited quantity compared to other fats. A great dish and a favorite among people here in India with the people.
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