Dhania alu dam by Amrita Banerjee

This is an absolutely delicious alu dam recipe that i had learnt from Amrita Banerjee – Kajal Di to me. Let me share the same with you too.

Amrita Banerjee – Medical Coder

Ingredients:

  • Potatoes (preferably small ones)
  • Ginger paste
  • Garlic paste (optional)
  • Chilli paste
  • Cumin (whole)
  • Bay leaf
  • Asafoetida
  • Turmeric powder
  • Chilli powder
  • Coriander powder
  • Coriander leaves (paste)
  • Yogurt
  • Salt
  • Sugar
  • Coriander (whole)
  • Dry red chillies
  • Garam masala (optional)
  • Ghee/clarified butter (optional)

 

Preparation:

  • Dry fry whole cumin, coriander and dry red chillies, grind and keep aside
  • Boil the potatoes in their skins (make sure they don’t get overcooked)
  • Peel off the skin and pierce with fork
  • Heat oil in a pan and fry the potatoes till they turn light golden
  • Keep aside
  • In the same pan, add whole cumin, bay leaf and asafoetida
  • Add turmeric, chilli and coriander powder
  • Beat all the pastes with a little yogurt and add it to the pan
  • Stir fry and add potatoes
  • Add salt and sugar as per taste
  • Now add some hot water and mix with the potatoes
  • Cook in a low flame
  • When the dish is almost cooked, beat a little yogurt and add it
  • When the dish boils a few times, add the dry-grounded masala
  • You can add garam masala powder if you like, but it’s purely optional
  • You can also pour a dollop of ghee optionally
  • Take off the flame when the gravy is thick