Aloo Bahaar-e-Dum

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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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

  • 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.