By Nikita Toppo
Looking for an easy and hearty lunch? Try aloo dum.
12 potatoes (boiled & peeled), 1 onion (finely chopped), 1/2 cup tomato, 1/2 cup curd, 3 tbsp oil, 1 tsp cumin seeds, 1/4 tsp asafoetida, 1 bay leaf, 2 cloves, 1 green cardamom, 1 cinnamon stick, 2 tsp kasoori methi, 1 green chilli (finely chopped), 1 tsp ginger-garlic paste, 1.5 tbsp besan, 1 tbsp Kashmiri chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1/4 tsp turmeric powder, salt as needed, water as needed, coriander leaves to garnish
Heat oil in a pan and add cumin, bay leaf, cloves, cardamom, cinnamon stick, and asafoetida. As they splutter, add green chilli and ginge- garlic paste. Fry for a couple of minutes.
Now add gram flour and kasoor methi, and fry until the gram flour is nutty and fragrant. Next, add onion and fry until golden brown.
Now add Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala powder and cook for 2-3 mins.
Then add curd and cook well, now add tomato puree and cook until the raw taste of tomatoes goes away. Add boiled potatoes and add salt.
Now add water and let it cook for 10-12 mins with a lid on then garnish with coriander leaves and serve with rice or roti.