Dum Aloo Recipes
DUM ALOO
Dum aloo is a traditional kashmiri dish- but there are a number of versions and preparation techniques for this delightful potato recipe.Every region has its own version of this dish. My preparation today is this sweet and buttery baby yellow potatoes cooked in a rich creamy gravy and resembled the Punjabi dum aloo i had at a restaurant recently....
Provided by Prajus Kitchen
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak Cashew nuts in water for around 15 mins.
- Boil the potatoes and peel them properly.
- Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
- Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
- In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
- Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
- Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
- Add the onion tomato puree to it and bring it to boil.
- Cook this sauce for about 5 mins stirring in between.
- Add the boiled potatoes,salt and mix well, add water as required for the gravy.
- Bring to boil and then simmer for 10 mins.
- Sprinkle with chopped coriander and switch off the flame.
- Serve with rice or roti.
DUM ALOO KASHMIRI
This is a dish that is a craze among many people all over the world. Its a very famous Kashmiri dish belonging to India! It gets its name as it is cooked covered on a low flame(we say, "cooked on dum":)
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Fry potatoes in oil, drain and keep aside.
- Now prepare the gravy.
- For this, take red chilli paste in a bowl.
- Add ginger-garlic paste and some water.
- Add almond paste and onion paste and mix with a spoon.
- Put 1 1/2 tbsp oil in a pan.
- Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder.
- Saute till all these masalas are cooked.
- Add onion-almond paste and some water.
- Add tomato puree and some water.
- Add salt.
- Prick the potatoes all over and add to the gravy.
- Cover and cook for about 15 minutes on low flame.
- Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha!
Nutrition Facts : Calories 116.4, Fat 7.2, SaturatedFat 1.3, Cholesterol 2.8, Sodium 593.3, Carbohydrate 12.3, Fiber 2, Sugar 2.3, Protein 1.8
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