In memoriam : Rummana Zaman

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Alur Daal-e Dim Omelette (Egg and Potato Curry)

Serves four people.

  • Potatoes - 8
  • Eggs - 4
  • Chopped onion - 4 tablespoons
  • Chopped garlic - 1 teaspoon
  • Fried cumin powder - ½ teaspoon
  • Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
  • Ground turmeric - 1 teaspoon
  • Green chili - 4 to 5
  • Salt - 1½ teaspoons
  • Oil - ½ cup
  • Boil and slightly mash the potatoes. Do not turn it into a paste.
  • Add 10 to 12 cups of water, and mix with turmeric and salt thoroughly.
  • When the mixture turns thin, heat over low heat and keep stirring.
  • Leave the mixture on the stove and stir occasionally.
  • Make omelettes with the eggs in a separate pan, and cut them up into small pieces.
  • Keep the eggs aside.
  • Heat the rest of the oil and add the panchforon.
  • Brown the onions and garlic in the same mixture, and add the green chilis.
  • After a while, pour all the contents into the potatoes mix.
  • Wait for a couple of minutes and add the omelette pieces into this mix as well.
  • Keep stirring.
  • Take off the stove once the mix starts to boil and the gravy slightly thickens.
  • Sprinkle with fried cumin powder and serve hot or cold.

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