Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, dahi parwal aloo dum. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Dahi Parwal Aloo Dum is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Dahi Parwal Aloo Dum is something that I’ve loved my entire life.
Original Post: We have created an app for Vedic Sangrah It is a repository of Stories, Aarti, Stotram etc. We can call it a pocketbook. Recipe of aloo parwal dum to make at home in dhabha style.
To begin with this particular recipe, we must first prepare a few ingredients. You can have dahi parwal aloo dum using 17 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Dahi Parwal Aloo Dum:
- Get 7-8 parwals (pointed gourd)
- Take 2 potatoes cubed
- Get 2 tbsp curd
- Make ready 1 tbsp tomato puree
- Prepare 1 tsp aloo dum masala
- Make ready 1/2 tsp coriander powder
- Take 1 tsp fennel seed powder
- Get 1 tsp ginger paste
- Make ready 1/2 tsp turmeric powder
- Prepare 1/2 tsp red chilli powder
- Prepare 1/2 tsp garam masala powder
- Take 1 pinch hing (asafoetida)
- Get To taste salt
- Get 1/4 th tsp sugar
- Make ready 1 tsp coriander chopped
- Make ready 3 tbsp mustard oil
- Prepare 1 tsp fresh cream or ghee(optional)
Dum aloo is one of the classic Indian dishes served in a special meals like weddings, celebrations or festivals. Aloo Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal. This parval vegetable is easy to digest so recommended for This is my version of making Bengali Aloo Parwal dalna/Rasa with a slight North Indian twist. Hope you all will enjoy this.
Instructions to make Dahi Parwal Aloo Dum:
- Chop off both ends of parwals and peel skin alternatively.Slice into two pieces from centre.Wash, drain and set aside.Peel and cube potatoes.Heat oil and fry the potatoes in low flame.Set aside.Fry the parwals under low flame till medium soft.Mix both and fry.Sprinkle hing and add all the wet and dry masalas in parwal and toss well.
- Add 1 cup water and salt and sugar to taste.Add garam masala and fresh cream or ghee when the gravy nearly coats the vegetable.Sprinkle chopped coriander and toss.Serve hot in lunch or dinner with rice, roti or paratha.
Dum Aloo gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. Remember to refresh with cold water to prevent carry-over cooking of baby. There was a time I never use to like Parwal (parval) aloo or patal sabzi as we call it but now I like to eat Parwal Aloo perhaps due to the fact that we don't get parwal or pointed gourd here in Singapore and if we some times find it then it's not fresh so I never. A famous street food of Odisha. And I am sure every Odiya who have been staying away from their home must be craving for this.
So that is going to wrap it up for this exceptional food dahi parwal aloo dum recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
