Skip to main content

Dum Aloo

 

Dum aloo or slow cooked potatoes in a rich gravy, is an invention from Kashmir, smaller potatoes are generally used in this process and the slow cooking of the potatoes is the most essential part of this particular cooking, mostly it is deep fried and then cooked with a yoghurt based curry. This is my version of the dum aloo, where I have used fennel as the main aromatic ingredient, this provides a suble taste and a wonderful aftereffect on the tongue. A very simple yet hearty recipe that goes good with hot rice, laccha paratha, naan or even a simple roti.





Ingredients

  • 750g small potatoes (boiled and peeled)
  • 2 tomatoes
  • 2 onions
  • 3 green chilies
  • 1" ginger 
  • 1 soaked Kashmiri red chili
  • 8-10 garlic
  • 5 cashew
  • 1 cup yoghurt (beaten)
  • (2+2) tbsp vegetable oil
  • salt to taste
  • 1 cinnamon stick
  • 4 green cardamom
  • 5 cloves
  • 1/2 cumin seeds
  • 1/2 tsp asafetida (heing)
  • 1/2 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp dry mango powder (amchur powder)
  • 1 tsp sugar
  • 1/2 tsp garam masala powder



Method
  1. Soak the Kashmiri red chili in warm water to enhance the colour.
  2. Blend together tomatoes, ginger, garlic, Kashmiri red chili, cashew along with the soaked water of the Kashmiri red chili. Make a smooth paste.
  3. In a bowl add the beaten yoghurt, add the paste to it, mix it well.
  4. Heat oil on low flame and lightly sauté the potatoes, do not cook all the way through.
  5. Now for the gravy clean the kadai and add oil on low flame and add the cinnamon stick, green cardamom, cloves, cumin seeds, asafetida and fennel seeds.
  6. Add the chopped onions, and cook until they are golden, then add the green chilies.
  7. Then add the yoghurt mix, stir gently, cover and let it cook on medium flame.
  8. Add turmeric powder, red chili powder, coriander powder and amchur powder.
  9. Cook the masala thoroughly, add water at regular intervals to avoid the masala to stick and burn.
  10. Add sugar to the masala and cook until the oil separates. 
  11. Now add the potatoes and slow cook the potatoes on low flame for 15 minutes.
  12. Add splashes of water if necessary, this makes sure that the masala seeps inside the potato, so that the center does not remain bland. 
  13. Add 3 cups of warm water and let it on simmer.
  14. Add garam masala powder at the end and mix.
  15. When the required consistency is achieved, serve immediately, garnish with coriander leaves.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
Post a Comment
Read more

Bengali Chorchori

 Chachchari is a nutritious yet lip-smacking dish with wholesome nutrition of vegetables along with a subtle – spice taste. This dish is very familiar in the Eastern Region of India where it is consumed in the second phase of a meal with some hot steaming rice, hence acting as a cooling agent for the stomach (especially the potatoes and pointed gourd). The origin of this dish is quite unique as it is said that during the British Raj when child marriage was into existenxe, it was very common for the teenage girls to be window at a young age, later on they exile to Kaashi (now Varanasi). A strict diet was followed by them in order to hold their pangs of lust. The consumption of meat, onion and garlic was strictly prohibited by the widows. So, with the course of time and with the utilization of resources they created a new one-pot dish that was free from any of the prohibited ingredients but comprised of nutritious vegetables with a base of ginger and cumin. Nowdays this chorchori is ...
Post a Comment
Read more