Skip to main content

Kashmiri dum aloo, (potato curry )

Today my kitchen is all set for Kashmiri dum aloo, my husband is posted to Kashmir these days..vegetable availability is a great problem here, and specially for vegetarians . First thing which clicked me was potatoes.these are always available to save us from any type of sever conditions. 
Dum aloo is a delicacy of Kashmir nicely pricked and fried potatoes in curd gravy with a strong flavor of Aniseeds and cardamom  enhance the taste of these potatoes. 


For this I took 4 - good medium sized potatoes and par boiled them . I peeled them and then
pricked them nicely with a toothpick .The process of pricking the potatoes makes them very light, if not that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry a potato first and check. The size of the potato is also important, it should be of medium size and should not be very small. 

(And please be very careful while pricking as I spoiled two potatoes by over pricking them ) .
After pricking I deep fried them in hot oil till They turned nice golden brown . Meanwhile I Whisked the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Properly whisking is really important to make a smooth gravy . Then I heated mustard oil in a skillet and Added the clove powder and asafoetida / heeng in it . Then i added whisked curd mixture in it while stirring  it first I simmer down the flame and added salt in it and cooked till the oil separated , then I added golden fried potatoes in it and around one cup of water and cooked till the gravy turned thick and was absorbed by the potatoes . You can eat it like that also but I prefer a little gravy in it so I added 1/2 a cup of water and boiled if for some time . At the time of serving I Seasoned it with 1/4 tsp of garam masala and green coriander. you can omit green coriander, I used it because I love the fragrance of  this beautiful herb . Serve these potatoes with any Indian bread and enjoy .
spices used






Glimpse of recipe is as follows ..


  
ingredients :

4-5  potatoes
oil for deep frying
 2 tsp Kashmiri red chill powder
1/4 tsp  big cardamom powder 
1/4 tsp  small cardamom  powder 
 1 tsp ginger powder ( shonth)
1 med size stick dalchini ( crushed) 
2  bay leaves
2 tsp sauf powder / fennel powder 
2 cloves
A pinch of asafetida 
salt to taste

1. Take 4-5 potatoes and par boiled them . 

2.  Prick the potatoes with a tooth pick. 

3.  Deep fry the potatoes at a medium or low, so that the color is an even "golden brown"

4. Once all the potatoes are done let them cool and prick them again if you want gravy to immerse properly. 

5. In hot oil. add cinnamon powders, crushed  dalchini, 3 cloves, and 1 bay leaves . In a bowl take curd add all the other ingredients and whisk properly read the above given directions properly and follow as directed . 

6. Cook till done and serve hot with Indian bread 






Comments

minal sharma said…
This comment has been removed by the author.
Mansi said…
Excellent recipe ...it reminded me of my grandmother..she used to make me these..!
It's simply amazing..

Popular posts from this blog

Oats dosa with drumsticks sambhar

Oates Dosa

Health is wealth .....it is really important to be fit and healthy. I realised that, some change in lifestyle can help in maintaining a balanced diet. To apply it in daily routine...I have started a Diet food series.
There's nothing more inviting than hot South Indian breakfast: strong filter coffee, piping hot drumstick sambher with little bits of coconut, tasty coconut chutney gunpowder and golden-crisp Dosa! I love dosas and in fact I'm planning to make one today in breakfast. And it's not just because they taste divine but also because they're really fun to make: Right from grinding down the urad dal and rice, letting the white stuff ferment to running your ladle through the batter checking for lumps, it's almost therapeutic. After your pour the batter down a hot sizzling pan, even the wait to figure whether the dosa will stick or not is a delicious feeling....Dosa with healthy twist will make this delicious treat more interesting. My dietitian sugges…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients:

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…