Aloor Dum With Luchi | Majha Kitchen | Sanjeev Kapoor Khazana

A typical Bengali potato preparation served with puffed indian bread made with refined flour. Watch this video to find out how to make this recipe.

ALOOR DUM

Ingredients

12-16 baby potatoes (aloo), boiled and peeled
2 tablespoons oil
2 bay leaves
¾ cup onion paste
1 tablespoon ginger-garlic paste
1 cup fresh tomato puree
Salt to taste
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
A pinch castor sugar
2 tablespoons green peas

Method

1. Heat oil in a non-stick pan. Add torn bay leaves and sauté. Add onion paste and sauté till golden.
2. Add ginger-garlic paste and sauté on medium heat for 30 seconds. Add tomato puree and mix.
3. Add salt, turmeric powder, chilli powder, cumin powder and castor sugar, mix and cook for 7-8 minutes or till oil separates.
4. Add some water and mix. Add potatoes and mix well. Reduce heat and cook for 4-5 minutes.
5. Add green peas and mix.
6. Serve hot with luchi.

LUCHI

Ingredients

2 ½ cups refined flour
Salt to taste
2 tablespoons oil + for deep-frying

Method

1. Sieve flour in a parat. Add salt, 1 tablespoon oil and some water and knead into a stiff dough. Add 1 tablespoon oil and knead again. Set aside for 10-15 minutes.
2. Heat sufficient oil in a kadai.
3. Divide the dough into equal portions and shape into balls.
4. Dip each ball in hot oil and roll out to make thick discs.
5. Deep-fry the discs in hot oil till they puff up and turn light golden. Drain on absorbent paper.
6. Serve hot with aloor dum.

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