Dum Aloo

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Dum Aloo is a traditional Kashmiri dish, made with baby potatoes. Potatoes are first deep fried and slow cooked in a aromatic gravy and can be served with Rice or Rotis.

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If you start looking for a recipe in the internet there are numerous way to do, with every cook adding his/her own style to it. So here is my version inspired by many diverse variants of Dum Aloo.

PIC-1-DumAloo

To start with I did not find good baby potatoes and had to settle with the normal ones. Also the use of cream, traditional recipe does not call for it but I made a creamy version of it.So go in and try this recipe, I can guarantee you a tasty dish if not a traditional Dum Aloo.

Steps

Par boil diced potatoes keep it
aside. Soak red chillies and Cashew nuts in warm
water for 30 minutes . In a pan dry roast cumin, cardamom,
cinnamon,  funnel seeds, coriander, Black pepper
corn and cloves.

Step1

Add soaked chillies and cashew nuts and grind to a fine paste.

Step2

In a pan heat 3 tbsp ghee, shallow fry the
par boiled potatoes .Add the ground paste. Add 1/2 cup water .
Adjust water as per desired thickness.Cook for 10 minutes in low flame. Bring it to a
boil

Step3

Turn of the flame. Add fresh cream, kasoori methi and mix
well. Serve it with Chapathi or Rice.


PIC-3-DumAloo

Ingredients

  1. Baby Potatoes – 15-20
  2. Cardamom – 2-3
  3. Cinnamon – 1/2 “

  4. Fennel seeds – 1 tsp

  5. Cashew nuts – 10-1

  6. Turmeric – 1 tsp

  7. Red Chillies – 4-5

  8. Coriander Seeds– 2 tbsp

  9. Cumin Seeds – 1 tsp

  10. Black pepper corns – 1 tsp

  11. Cloves – 2-3

  12. Ghee 2-3 tbsp

  13. Fresh Cream (Optional)

  14. Kasoori Methi

  15. Salt

Method

  1. Wash the baby potatoes. If you are taking normal potatoes then Dice the potatoes and wash it thoroughly.
  2. Par boil diced potatoes keep it aside.

  3. Soak red chillies and Cashew nuts in warm water for 30 minutes

  4. In a pan dry roast cumin, cardamom, cinnamon,  funnel seeds, coriander, Black pepper corn and cloves.

  5. Add soaked chillies and grind to a fine paste.

  6. In a pan heat 3 tbsp ghee, shallow fry the par boiled potatoes .

  7. Add the ground paste. Add 1/2 cup water . Adjust water as per desired thickness.

  8. Cook for 10 minutes in low flame. Bring it to a boil

  9. Turn of the flame.

  10. Add fresh cream, kasoori methi and mix well.

  11. Serve it with Chapathi or Ghee rice.