Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, dahi parwal aloo dum. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
Dahi Parwal Aloo Dum is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Dahi Parwal Aloo Dum is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have dahi parwal aloo dum using 17 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Dahi Parwal Aloo Dum:
- Get 7-8 parwals (pointed gourd)
- Make ready 2 potatoes cubed
- Get 2 tbsp curd
- Make ready 1 tbsp tomato puree
- Prepare 1 tsp aloo dum masala
- Prepare 1/2 tsp coriander powder
- Prepare 1 tsp fennel seed powder
- Take 1 tsp ginger paste
- Prepare 1/2 tsp turmeric powder
- Get 1/2 tsp red chilli powder
- Take 1/2 tsp garam masala powder
- Make ready 1 pinch hing (asafoetida)
- Prepare To taste salt
- Take 1/4 th tsp sugar
- Prepare 1 tsp coriander chopped
- Make ready 3 tbsp mustard oil
- Get 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.
Steps 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 with this exceptional food dahi parwal aloo dum recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
