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Aloo Bahaar-e-Dum
Aloo Bahaar-e-Dum
Ingredients
500 gm medium potatoes
1 ½ tsp salt
1 ½ tsp kashmiri chilli powder
½ tsp turmeric powder
1 cup hot water
1 tbsp ghee
2 tsp ginger paste
½ cup hung yoghurt
5 allspice-roasted
Method
Combine together the allspice, star anise, mace, nutmeg, desiccated
coconut
and the almonds. Grind to a paste and put aside.
Peel and prick the potatoes, put them in a dish big enough to hold
them in a
single layer.
Add salt, ½ tsp chilli powder, turmeric and water, cover
and cook at HIGH for
15-20 minutes, turning once till tender.
Strain the thandai mixture and make up to 1 ½ cup with water
from the
cooked potatoes.
Mix the ghee, ginger paste and ½ tbsp yoghurt and cook covered
at HIGH for
2 minutes.
Mix together the powdered spices, allspice-almond paste, thandai
mixture, 1
tsp chilli powder, yoghurt and cook covered at HIGH for 5 minutes.
Mix in the potatoes till well coated. Cover and cook at 70% for
10 minutes.
Serve garnished with almond slivers.
½ star anise-roasted
½ mace-roasted
¼ nutmeg-roasted
1 tbsp desiccated coconut-roasted
8 almonds blanched
1 tbsp thandai/sardai mixture-soaked
and ground to a paste
1 tsp kashmiri chilli powder
almond slivers for garnish
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