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

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more