Finally add fried potatoes and stir to mix well and add salt.ġ1. Add red chili powder, cumin powder, coriander powder, turmeric powder, garam masala and stir until oil separates from the masala.ġ0. Then add tomatoes and saute until tomatoes are completely mashed.ĩ. Add ginger garlic paste and stir for about a minute.Ĩ. Add onion and sauté until onion turns light brown.ħ. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour.Ħ. Remove with a skimmer and place on absorbent paper to drain the oil.ĥ. Heat oil in a kadai / cooking pan and deep-fry the potatoes on medium heat till they are golden brown and completely cooked.Ĥ. Baby potatoes are deep fried and then cooked in delicious gravy of curd and lots of spices like kashmiri red chillies, fennel powder, cardamom powder, cumin-coriander powder, ginger, garlic etc. Place the potatoes in salt water for 15 minutes so that the potatoes soaks in some salt for a better taste.ģ. Kashmiri dum aloo is one of the most widely preferred north Indian curries. Prick potatoes all over with the help of a knife or fork. We recommend you set it prior to the start.Ģ. The ingredients quantity can be set as per your serving requirement under Change Serving. Add the turmeric powder, ground powder, ginger garlic paste and. For deep frying the potatoes, I use canola or sunflower oil.1. Grind the cardamom, cinnamon, clove, red chillies and curry leaves together. Let it cool down a bit and you’re good to go. Heat the oil until it starts giving off fumes and turns pale yellow in colour. If you are using mustard oil, however, it is necessary to smoke it to get rid of the rawness and pungency. However, if you don’t like the oil or do not have it at hand, go ahead and use any cooking oil of your choice. (In fact, most vegetables in North India, not just potatoes, are cooked in mustard oil and this happens to be a sort of secret to their deliciousness). It imparts the same heady flavours to this Kashmiri dum aloo recipe. Mustard oil, which is used for cooking the gravy, has warm, spicy overtones just like the seeds. I have to mention the two oils used in preparing dum aloo: mustard and canola. The only downside is that the gravy will be reduced too, but the potatoes will taste just as good. If you want to reduce the sourness, put less yoghurt during the cooking process. Kashmiri dum aloo is quite tangy and it's all thanks to the generous amount of yoghurt used in the recipe. Since these are also powdered, use only the quantities indicated in the recipe, or the gravy will become too overpowering. Cardamom, cloves and cumin are the other spices used.And, of course, turmeric gives a golden glow to anything it's added to. Kashmiri red chillies and turmeric - Kashmiri chillies are mild compared to other varieties of chillies but they're a lovely, red colour that's all natural.There are so many different kinds of vegetarian biryanis. Skip to ingredientsBengali ‘vegetarian’ curried winter potatoes. This aloo biryani is amazingly delicious and will be loved if you are a vegetarian. Bengali-style juicy curried new baby potatoes cooked in a savoury, tangy sauce and sprinkled with green peas.
Most commonly biryani is made with either chicken or mutton and is a favorite among many. Potato biryani is a flavorful & delicious dum cooked dish made with basmati rice, spices, potatoes & herbs. One meaning of the word 'dum' is indeed 'punch', so translated, the phrase would mean 'punchy potatoes' literally! Aloo dum biryani recipe cooked in the hyderabadi style. Ginger powder, on the other hand has very sharp, spicy overtones, but this is what gives dum aloo their punch. Pop a few raw seeds in your mouth and chew on them a bit and you'll see what I mean.
Fennel has a very distinctive licorice-y taste.
#ALOO DUM FULL#
As a result, the gravy is not very thick, but it is full of flavour. And what I find interesting is that there are no onions, garlic or tomatoes, the usual suspects in any Indian gravy. It is made of a unique combination of aromatic spices that makes for a vibrant, earthy dish. Chilli-coated potatoes in dum aloo curry are cooked with cream, tomatoes and a flavourful paste of whole spices and onions. Delicious baby potato preparation that’s bursting with flavour in this restaurant style dum aloo. That's Kashmiri dum aloo!Īh, Kashmiri dum aloo! Now that the weather is turning chilly, this recipe from the northernmost state of India, Jammu and Kashmir, is the perfect antidote to the cold. Our dum aloo recipe is also called Punjabi dum aloo.
Deep fried baby potatoes in a tangy yoghurt gravy spiked with spices like ginger, fennel, cardamom and Kashmiri red chillies.
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