Créé avec l’IA
Allu Dum Dry
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- baby potatoes500 grams
- vegetable oil2 tablespoons
- cumin seeds1 teaspoon
- mustard seeds1 teaspoon
- onion1 medium
- ginger-garlic paste2 teaspoons
- tomatoes2 medium
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Boil the baby potatoes until they are tender. Drain and set aside.
- 2
Heat the vegetable oil in a pan over medium heat.
- 3
Add the cumin seeds and mustard seeds to the hot oil and let them splutter.
- 4
Add the finely chopped onion and sauté until golden brown.
- 5
Stir in the ginger-garlic paste and cook for another minute.
- 6
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
- 8
Add the boiled baby potatoes to the pan and mix well to coat them with the spices.
- 9
Cook on low heat for about 10 minutes, stirring occasionally.
