Deep-fried baby potatoes in seasoned yogurt broth (Aloo dum) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 238) by Yamuna Devi

  • coriander leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil or unsalted butter for ghee, boiling potatoes for baby new potatoes, bay leaves for cassia leaves, and parsley for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice with shredded carrots and coconut (Gajar pulau); Golden pumpkin toovar dal soup (Toovar kaddu dal); Savory chickpeas in tangy tomato glaze (Tamatar kabli chana usal); Deep-fried banana whole wheat bread (Kela poori); Pumpkin pakora with crushed coriander seeds (Kaddu pakora); Eggplant pakora with poppy seeds (Baigan pakora)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil or unsalted butter for ghee, boiling potatoes for baby new potatoes, bay leaves for cassia leaves, and parsley for coriander leaves.

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