Skip to main content

Kashmiri Dum Aloo

By

 


Hello friends,

     How are you all? Hope you all are fine. Today again I came here to share with you a famous delicacy of Kashmir "Dum aloo". Before sharing the recipe would like to share few information. Potatoes are believed to have been domesticated around 7,000-10,000 years ago near mordern day Peru, South America. Today, nearly a third of the world's production is harvested in India.

      Dum Aloo, also called aloo dum, is a traditional Indian dish with origins in Kashmir and has become very popular all over India. With more emphasis on meats in Kashmiri Cuisine, there are a few vegetarian dishes that have got their due. Kashmiri vegan dishes do deserve a bit of spotlight too. The Dum Aloo is one of the most popular Kashmiri vegetarian Dish. Hope you like the information. So let's start making"Kashmiri Dum Aloo".

Ingredients:-

1. Baby potatoes- 500g.

2. Onions- 2medium(roughly chopped).

3. Ginger- 1(roughly chopped).

4. Garlic- 4-5 cloves.

5. Tomatoes- 2medium (roughly chopped).

6. Kashmiri red chili powder- 1-1/2 tsp.

7. Red chili powder- 1tsp.

8. Cumin powder-1tsp.

9. Coriander powder-1 tsp.

10. Green chilies-2nos.

11. Fennel powder-1tsp.

12. Yogurt- 50g.(homemade).

13. Salt-To taste.

14. Sugar- 1 tsp.

15. Ghee(clarified butter)- 1cup.

16. Cashew paste- 1-1/2tbsp.

17. Turmeric powder- 1tsp.

18. Garam Masala powder- 1tsp.

19. Dry fenugreek leaves-2tsp.

20. Fresh cream- 2tbsp.

Whole spices:-

1. Bay leaf- 1(whole).

2. Green cardamom- 2-3pods.

3. Clove- 2-3 (whole).

4. Cinnamon stick- 1inch.

5. Caraway seeds-1 tsp.

6. Asafoetida- 1/2tsp.

Preparation Method:-

Step 1- First wash baby potatoes thoroughly under running water. Then peel them properly. 

Step 2- Place a deep pan on high flame, add sufficient water. Once water will start boiling transfer the peeled potatoes into the boiling water. Half cook the potatoes. Then turn off the flame and discard water from the potatoes and set aside in a bowl.

Step 3- Now in a blender jar add onions, ginger, Garlic, tomatoes, green chilies and make a fine paste with them. Transfer in to a bowl.

Step 4- Place a wok on medium flame. Add ghee. Once ghee heated well add half boiled potatoes and fry them until golden. Take out them into a bowl once get the proper texture.

Step 5- In the same remaining ghee add all whole spices such as (bay leaf, green cardamom, cloves, cinnamon stick, Caraway seeds, asafoetida) saute for few seconds. 

Step 6- Next add spice paste(step-3) in to the wok. Stir and cook until raw arom goes away.

Step 7- Now add all spice powder( kashmiri red chili powder, red chili powder, turmeric powder, fennel powder, cumin powder, coriander powder, salt and sugar, cashew paste. Mix all ingredients very well.

Step 8- Whisk Yogurt, and mix with the spices. Cook for 3-4 minutes. Now add fried baby potatoes into the wok. Mix well.

Step 9- Once spices will start seperating from ghee, add 1 cup of water. Stir well to make a gravy.

Step 10- Now cover the wok with a lid tightly. Reduce flame in to low. So that the potatoes are cooked well in dum.

Step 11-  After 10 minutes, with the help of a fork check the potatoes are cooked or not. Also taste and adjust salt and spices at this stage. Add garam masala powder and mix well.

Step 12- Once potatoes are well cooked add dry fenugreek leaves. Mix well. Now add 2tbsp of fresh cream. Combine well. Turn off the flame. Now it's ready to serve with Naan or Basmati Rice.


## Thank you for spending your valuable time for my post 😊🙏❤️



Labels:

Comments

Post a Comment

Last week's top

Thai Green Curry Recipe

By
  image credit Hello readers, Today I'm going to share with you "Thai green curry" recipe. Green curry evolved during the reign of king Rama VI or Rama VII between the years 1908-1926. Ingredients: 1. Boneless chicken-500g (cut into 1.5 cm cubes) breast and thigh portion of chicken. 2. Thai green curry paste-4 tbsp. 3. Coconut milk-1.5 cups. 4. Thai sweet basil leaves- 8 pieces. 5. Chicken stock- 1/2 cup. 6. Eggplants- 70g (1.5cm cubes). 7. Oyster mushrooms- 70g( small pieces). 8. Bamboo shoots- 1/2 cup. 9. Kaffir lime leaves- 4 pieces.(broken halves). 10. Palm sugar- 2 tbsp. 11. Fish sauce- 2 tbsp. 12. Coconut cream- 1 cup. 13. Vegetable oil- 2 tbsp. 14. Red spur chilies -2 ( julienned). Preparation Method: Step 1- In a blender add sweet basil leaves (4) with half portion of coconut milk and make mixture with it set aside in a bowl. Step 2- Place a wok on the gas oven add vegetable oil and remaining coconut milk and bring it to boil till it became thick. Step 3- Add gree...
Post a Comment
Read more

Mughlai Dessert- "Shahi Tukda"

By
  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...
Post a Comment
Read more

Pineapple Raita

By
  Hello friends,      Today I am going to share with you the pineapple raita recipe. Before that would like to share you the nutritional value. Pineapple is a tropical fruit and low calories but have an incredibly impressive nutrient profile. Christopher Columbus brought pineapples back to Europe after an expedition to South America. Pineapple has range of different health benefits. It decreases the risk of Obesity, Diabeties,heart disease. It also prevents the risk of developing Asthama and help to lowering blood pressure. As because pineapple is an excellent source of Vitamin C, a strong antioxidant, studies have shown beta-carotene to have an inverse association with the development of colon cancer. Pineapple also help to reduce swelling, bruising, pain associated with injury and surgical intervention. Antioxidant also help to fight skin damage, caused by the sun and polution. Reduce wrinkles and improve overall skin texture. But remember never take pineapple whil...
Post a Comment
Read more