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500 g - medium
1.5 tsp - salt
1.5 tsp - Kashmiri chilli powder
1/2 tsp -
1 cup - hot water
1 tbsp -
2 tsp -
1/2 cup - hung
5 - allspice-roasted
1/2 - star anise-roasted
1/2 - mace-roasted
1/2 - nutmeg-roasted
1 tbsp - desiccated coconut-roasted
1 tbsp - thandai/sardai mixture-soaked and ground to a paste
1 tsp - Kashmir chilli powder
slivers for garnish
How to Make Aloo Bahaar-e-Dum
Combine together the allspice, star anise, mace, nutmeg, desiccated coconut and the almonds. Grind to a powder and put aside.
Peel and prick the potatoes, put them in a microwaveable dish big enough to hold them in a single layer.
Add salt, 1/2 tsp chilli powder, turmeric and water, cover and cook on HIGH for 15-20 minutes, turning once till tender.
Strain the thandai mixture and make up to 1.5 cups with water from the cooked potatoes.
Mix the ghee, ginger paste and 1/2 tbsp yoghurt and cook covered at HIGH for 2 minutes.
Mix together the powdered spices, all-spice-almond paste, thandai mixture, 1 tsp chilli powder, yoghurt and cook covered at HIGH for 5 minutes.
Mix in the potatoes till well coated. Cover and cook at 70% for 10 minutes.
Serve garnished with almond slivers.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.