Dum aloo is a potato-based curry dish. Dum means slow-cooked, and aloo is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. Dum aloo is cooked widely in India and Pakistan. There are also Banarasi and Bengali variations.
The potatoes, usually smaller ones, are first skinned and deep fried. Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste. The Banarasi variation sauce is made from tomatoes and onions. Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the sauce. The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander. Dum aloo is often paired and served with naan.
LETS GET COOKING:
Dum Aloo
Course : Snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Ingredients:
Potato - 1/4 kg
Curd - 1/4 cup
Kashmiri red chili powder - 1 tsp
Fennel seed powder - 1 tsp
Dry ginger powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Cashew paste - 1/4 cup
Cinnamon - 1/2 inch
Cloves - 3
Green cardamom - 2
Black cardamom - 1
Cumin seeds - 1 tsp
Salt - 1 tsp
Oil - to fry
Instructions:
Peel the small sized potatoes and poke on all sides with fork
Deep fry the poked potatoes in oil, strain and keep
In curd, add kashmiri chili powder, fennel seed powder, dry ginger powder, mix well and keep aside
In a pan, add oil, cinnamon, cloves, green cardamom, black cardamom, cumin seeds and sauté it until aromatic
Then pour masala curd to it and mix
Add turmeric powder, cashew paste and salt as per taste and mix again well
Add fried potatoes to it, mix well, cover and cook until potatoes are done
Serve hot with naan
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