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