Dum Olu

 

Prep Time

15 Mins

Cook Time

25 Mins

Serves

4

Peel the potatoes and pierce right through with a toothpic, making 3-4 punctures through each. Heat the oil and fry the potatoes, till they are golden brown.

Appetizer, Side Dish Recipes

Use fresh veggies for delicious tasting meals

1   INGREDIENTS

• Potatoes, boiled, soaked in cold water 750 gm
• Oil for frying 1 cup
• Oil 5 tbsp
• Yoghurt (Dhai) 4 tbsp
• Red chilli powder 2 tbsp
• Water 1 cup
• Aniseed (Saunf) powder 1 tbsp
• Ginger powder (Saunth) 1 1/2 tsp
• Gram masala (see p. 8) 1 tsp
• Asofoetida (hing) a pinch
• Black cardamoms (bari elaichi) 2
• Bayleaves (tej patta) 2
• Cloves (laung) 4
• Salt to taste

2   COOKING DIRECTIONS

1. Peel the potatoes and pierce right through with a toothpic, making 3-4 punctures through each.
2. Heat the oil and fry the potatoes, till they are golden brown.
3. Drain excess oil and put aside.
4. Heat the oil (5 tbsp) in a heavy-bottomed pan.
5. Mix together the yoghurt and red chilli powder and add to the pan.
6. Stir briskly till it takes a nice red colour, without letting it stick to the bottom.
7. Add water, stir well and then add all the spices bring to a boil.
8. Add the fried potatoes and cook over a low flame for 15 minutes.
9. Stir occasionallly to prevent it from sticking to the bottom.
10. Cook until the liquid is almost dry and the oil separates.
11. Remove from flame and serve hot.