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II Dum Aloo II


  • 900gms Potatoes
  • 33/4th cups water
  • salt to taste
  • Ghee or oil for deep-frying
  • 1 cup ghee
  • 1 large Onion (finely chopped)
  • 4tbsp. tomato puree
  • 140 ml curd
  • 4tbsp hot water
  • 1 green pepper (seeds removed and sliced)
  • 1tsp. garam masala powder


  • 4 cloves
  • 4 bay leaves
  • 6 black peppercorns
  • 4 green cardamoms
  • 1 brown cardamom
  • 1piece cinnamon stick


  • 1 large onion (chopped)
  • 12 flakes garlic
  • 2tbsp. ginger
  • 6black peppercorns
  • 1tsp. poppy seeds
  • 1tbsp. coriander seeds
  • 1tsp. cumin seeds
  • 2 dry red chilies
  • 1 tsp. turmeric powder
  • A pinch of ground mace
  • A pinch of ground nutmeg

Preperation :

  • Scrape the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours.
  • Dry the potatoes on a cloth and heat the ghee or oil.
  • Deep fry the potatoes until golden brown. Drain and set aside.
  • Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
  • Grind the paste ingredients to a fairly smooth paste and stir into the onions.
  • Cook for 10 minutes. Stir in the tomato puree, curd and salt.
  • Add the potatoes and hot water and stir over a low heat for 5 minutes.
  • Sprinkle with pepper and garam masala and cook for few minutes.


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