Aloo are best known for their carbohydrate content (approximately 26 grams in a medium potato). This carb contains starch. Some amount of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: This fibre offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage
Ingredients for Dum Aloo:
- Baby Potatoes – 1/2 kg
- Oil – 1 cup
- Onion -1 large
- Tamato puree – 4tbsp
- Curd – 100ml
- Garam masala powder- 1 tbsp
- Cloves – 3
- Cinnamon Stick 1 piece.
Ingredients to make paste
- Onion – 1
- Garlic flakes – 10
- Ginger – 1tbsp
- Poppy seeds – 1tbsp
- Coriander seeds- 1tbsp
- Cumin seeds-1tbsp
- Dry chilly – 2
Making Dum Aloo:
- Scrape the aloo prick all over with a fork and soak in the water with little salt for 2hrs.
- Dry the potaotes on a clean cloth and heat the oil for frying.
- Deep fry the potatoes until golden brown. Drain and set aside.
- Now fry onion with all the spices until golden.
- Cool it and grind to smooth paste.
- Now heat the oil add cloves, Cinnamon Stick,onion and ground paste.
- Fry them for 10minutes. Stir in the tomato puree, curd and salt.
- Add potatoes and hot water and stri over a low flame for 5 to 10 minutes.
- Sprinkle the dum aloo with pepper and gram masala powder and cook for rew minutes.
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