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DUM ALOO RECIPE
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Ingredient:

900gms Aloo (Potatoes) 

33/4th cups water 

Salt To Taste Ghee or oil for deep-frying

 1 cup ghee 

1 large Onion (finely chopped) 

4 tbsp tomato puree 

140 ml curd 

4 tbsp hot water 

1 green pepper (seeds removed and sliced)

1tsp garam masala powder

Spices

4 cloves 

4 bay leaves 

6 black peppercorns 

4 green cardamoms 

1 brown cardamom 

1piece cinnamon stick 

Paste

1 large onion (chopped) 

12 flakes garlic 

2 tbsp ginger 6black peppercorns 

1 tsp poppy seeds 

1 tbsp coriander seeds 

1 tsp cumin seeds 2 dry red chilies 

1 tsp turmeric powder 

A pinch of ground mace

 A pinch of ground nutmeg

Details:

Scrape the aloo (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 aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

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