ndian cuisine is very wide range.

And the same vegetable can be made in many different

ways. This speaks of man’s ingenuity constant effort to prepare a new dish or make
variations in the existing one. Dam aloo is one of the favorite dishes of Kashmiri’s and
North Indians. Since this dish is a potato based dish we will compliment with other dishes
that will make the main course healthy. This is important when planning menus. Potato is
carbohydrate that affects the LDL level of cholesterol. Reduce its consumption. And it you
need to use it always balance the nutrition value.

For this purpose we will add green peas and garnish with bell pepper. To accompaniment
we will make lentils rich shahi style. This will be served with plain rice and whole wheat
flour roti and fresh garden salad. You do not need any yogurt dish to accompany as the
vegetable has yogurt. The platter not only looks pleasing instead it has nutritional values as
well.

Here we will give only Dam Aloo recipes as other recipes are given earlier. Still you can
watch the demonstration.
Ingredients

1. Aloo / Potatoes small or medium even sized 2 lbs

2. Salt To Taste
3. Ghee or oil for searing
4. Coconut oil 3 Tbs
5. Onion finely chopped 1 large
6. Tomato puree ¾ Cup
7. Yogurt plain beaten ½ Cup
8. Bell pepper deseeded and sliced 1
9. Garam masala powder 1 tsp
10. Bay leaves 4
11. Onion, garlic, ginger paste ½ cup
12. Cumin seeds 1tsp
13. Red chilies / degi mirch 1 tsp
14. Kitchen Queen spice mixture 3 tbs

Methodology

1. Peal the aloo (potatoes), and prick all over with a fork and soak in the water with
little salt for 2 hours.
2. Dry the potatoes on a cloth and
3. heat the ghee or oil and Deep fry the potatoes until golden brown or if you are
conscious of too much fry stuff then just sear the potatoes golden to bind the starch.
Drain and set aside.
4. Heat the oil in a thick bottom pan crackle cumin seed and fry onions until golden.
5. Mix onion etc paste, spice blend together in some water for spice mix to well soak.
Stir the mix into onion
6. Cook until oil begins to separate and the aroma fills
7. Stir in the tomato puree, well beaten yogurt and salt
8. Add the aloo (potatoes) and hot water and stir over first medium heat and then
lower the heat and simmer for 5 minutes.
9. Add garden peas and sliced bell pepper and simmer again
10. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
11. Garnish with coriander leaves

Serve with roti or naan, or paratha, or rice. Serve by itself or as accompaniment with
other dal and fresh garden salad.