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Aloo Bahaar-e-Dum Recipe

Aloo Bahaar-e-Dum is a popular Indian Side Dish
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Microwave Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 500 g - medium Potatoes
  • 1.5 tsp - salt
  • 1.5 tsp - Kashmiri chilli powder
  • 1/2 tsp - Turmeric powder
  • 1 cup - hot water
  • 1 tbsp - Ghee
  • 2 tsp - Ginger paste
  • 1/2 cup - hung Yoghurt
  • 5 - allspice-roasted
  • 1/2 - star anise-roasted
  • 1/2 - mace-roasted
  • 1/2 - nutmeg-roasted
  • 1 tbsp - desiccated coconut-roasted
  • 8 - Almonds blanched
  • 1 tbsp - thandai/sardai mixture-soaked and ground to a paste
  • 1 tsp - Kashmir chilli powder
  • Almond slivers for garnish
  • How to Make Aloo Bahaar-e-Dum:

    1. Combine together the allspice, star anise, mace, nutmeg, desiccated coconut and the almonds. Grind to a powder and put aside.
    2. Peel and prick the potatoes, put them in a microwaveable dish big enough to hold them in a single layer.
    3. Add salt, 1/2 tsp chilli powder, turmeric and water, cover and cook on HIGH for 15-20 minutes, turning once till tender.
    4. Strain the thandai mixture and make up to 1.5 cups with water from the cooked potatoes.
    5. Mix the ghee, ginger paste and 1/2 tbsp yoghurt and cook covered at HIGH for 2 minutes.
    6. Mix together the powdered spices, all-spice-almond paste, thandai mixture, 1 tsp chilli powder, yoghurt and cook covered at HIGH for 5 minutes.
    7. Mix in the potatoes till well coated. Cover and cook at 70% for 10 minutes.
    8. Serve garnished with almond slivers.




     

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