Kashmiri cuisine is based on the ancient tradition of this area.The ancient epics show that Kashmiris were heavy meat eaters,still it persists.Even Kashmiri pandits also eat meat except beef.
Wazwan,a multi course meal is prepared with art in popular in Kashmiri tradition.Kashmiri dishes are well known for its aromatic herbs and saffron.
Tea drinking is very important part of Kashmiri culture and do make both salted and sweet version of tea with saffron and green cardamom.
Coming to the recipe I made dum aloo,a popular dish in Kashmiri cuisine.There are so many versions inmaking the dum aloo,but the recipe I made is a simple version adapted from Vahrehvah.
Basic Information
Preparation time ~ 10 minutes
Cooking time ~ 20-25 minutes
Serves ~ 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby potatoes | 10-12 |
| Yogurt/thayir | 3/4 cup |
| Coarsely ground cashews | 2 tsp |
| Red chilly powder/milagai podi | 1 tsp |
| Coriander powder/dhaniya podi | 1 tsp |
| Garam maasla powder | 1/4 tsp |
| Fennel powder/sombu podi | 1 tsp |
| Dry ginger powder/sukku podi | 1/4 tsp |
| Salt | 1-11/4 tsp |
| Coriander leaves | 1 tbs(chopped) |
| Oil | 2 tbs |
| Cumin seeds/jeeragam | 1/2 tsp |
| Heavy cream(optional) | 2 tsp(for garnish |
Method
Boil the potatoes till 3/4 th done,peel the skin and prick it with a tooth pick in 4-5 places.Shallow or deep fry the potatoes till it becomes crisp and golden.(I shallow fried and used the same with the remaining oil left).Mix the spice powders in 1/2 -3/4 cup of water and keep it aside.
Heat a pan with oil and crackle the cumin seeds,add the spice mixture and allow it to boil till the raw smell goes off.
Add in the salt and the whisked yogurt and stir it continuously to avoid curdling.
Add in the fried potaoes along with 1/2 cup of water,let it simmer it for another 3-4 minutes.Finally sprinkle the chopped coriander leaves and coarsely ground cashews,put off the flame.
Garnish it with cream.
Serve it with roti,naan or rice.
Enjoy..................................................................
- If baby potatoes are not available then use the regular potatoes and cut into a slighly bigger chunk.
- The curry can be made with onion and tomato also.
- If the yogurt is too thick add little more water to adjust the consistency.
- Do not over cook the potatoes it should be 3/4 th cooked.
22 comments:
My long time wish to prepare the dum aloo... Great one !
This has been on my to do list for a long time and was my first choice for the state. But did something else. dum aloo looks delicious
looks wonderful
Love those teeny tiny potatoes. The gravy looks delicious.
love this flavourful curry..excelllent preparation nalini
Wat a beautiful dum aloo, hard to resist..U have got the prefect colour for the gravy, makes me hungry.
beautifully made dum aloo.... you are making me hungry!!!
i like the subtle flavors it has, yours looks lovely
looks so yummy Nalini
Looks very very tempting and perfect aks... Lovely clicks...
These aaloos look out of the world..absolutely rocking..and can I miss to say awesome clicks..they bring out the food so well.amazing!
Dum aloo looks so inviting. Awesome clicks...
This is in my wish list for long time. End up with out doing this time also.. I am literally drooling here..
oh such a yummy gravy. would love to scoop them up with some roti
Such a lovely dish, so rich and beautifully decorated!
Beautiful presentation for a lovely dish.
Your clicks are absolutely amazing. Making me want to try this dish very very soon.
what a pretty presentation - I really must try this classic dish
Wow this looks and sounds awesome. Must try making dum aloo this way too.
Looks very tempting. I remember trying it out for one of the ICC.
Ahh haaa its morning and am getting tempted with you delicious curry here :) kashmiri dum aloo looks mouthwatering dear so well made :) I wud love to finish them right away with phulkas !!
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
A healthier option for a family favorite.
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