ALOO DAM

	Category	Vegetarian
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Ingredients And Procedures

Ingredients
3	tablespoon	oil
1	each	bay leaf
1	each	onion
2	teaspoon	ginger
2	teaspoon	garlic
2	teaspoon	cumin seeds
4	teaspoon	turmeric
2	teaspoon	chili powder
3	teaspoon	yogurt
4	teaspoon	salt
2	teaspoon	coriander powder
1	pound	potatoes
1	each	tomato
1	each	capsicum

Directions:
Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat.

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<h1>ALOO DAM</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>oil </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>bay leaf </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>onion </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>ginger </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>garlic </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cumin seeds </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>turmeric </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>chili powder </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>yogurt </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>coriander powder </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>potatoes </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>tomato </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>capsicum</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. <BR><BR>Mix gently, cover and cook for about 10 minutes on low heat.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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