Lucknowi Aloo Dum

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a handi, heat the oil and sauté the onions for 5 to 6 minutes until golden.
2. Add the green cardamom, black cardamom and the curd mixture, and cook until the oil separates from the masala.
3. Add the water, salt and dried apricots and let it simmer briefly.
4. Add the rice flour slurry, coriander stems, the extra dried apricots, fried potatoes and a little water. Cook on medium heat for 7 to 8 minutes.
5. Add the sugar and salt and mix well.
6. Finish with crushed dried fenugreek leaves, crushed black peppercorns and fresh coriander leaves.
7. Transfer to a serving dish and garnish with a coriander sprig. Serve hot with roti or naan.
8. For the curd mixture, combine the curd, chilli powder, turmeric, coriander powder, cumin powder and ginger garlic paste in a bowl and mix well. Set aside.
9. For the fried potatoes, heat oil in a kadai, fry the potatoes until crispy and golden, then drain on an absorbent sheet.
10. For the rice flour slurry, mix the rice flour, ghee and water as needed in a bowl. Set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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