Dum Aloo Recipe
Ingredients:
Baby potatoes (500g)
Oil (4-5 tablespoons)
Cumin seeds (1 teaspoon)
Asafoetida (a pinch)
Turmeric powder (1/2 teaspoon)
Red chili powder (1 teaspoon)
Coriander powder (1 teaspoon)
Garam masala (1/2 teaspoon)
Yogurt (1/2 cup, whisked)
Ginger-garlic paste (1 tablespoon)
Tomato puree (1/2 cup)
Cashew nuts (10-12, soaked and ground to a paste)
Salt to taste
Fresh coriander leaves (for garnish)
Instructions:
Boil the baby potatoes until they are just cooked. Peel and prick them with a fork.
Heat oil in a pan. Add cumin seeds and asafoetida.
Let them splutter.Add ginger-garlic paste and sauté until the raw smell disappears.
Add tomato puree, turmeric powder, red chili powder, coriander powder, and cook until oil separates.
Add the cashew nut paste and sauté for a couple of minutes.
Stir in whisked yogurt and cook until the oil starts to separate.
Add garam masala and salt to taste. Mix well.
Add the boiled and pricked baby potatoes. Coat them in the masala mixture.
Add water as needed to achieve the desired consistency.
Cover the pan with a lid and let it simmer on low heat for 15-20 minutes.
Garnish with fresh coriander leaves.
kashmiri dum aloo recipe
Ingredients:
Baby potatoes (500g)
Oil (for frying)
Cumin seeds (1 tsp)
Asafoetida (a pinch)
Ginger-garlic paste (1 tbsp)
Tomato puree (1/2 cup)
Kashmiri red chili powder (2 tsp)
Fennel powder (1 tsp)
Dry ginger powder (1/2 tsp)
Garam masala (1/2 tsp)
Yogurt (1/2 cup, beaten)
Cream (2 tbsp)
Cashew nuts (10-12, soaked and blended to a paste)
Salt (to taste)
Fresh coriander leaves (for garnish)
Instructions:
Boil the baby potatoes until they are almost cooked. Peel them and prick them with a fork.
Heat oil in a pan and shallow fry the potatoes until they turn golden brown. Set aside.
In the same pan, add cumin seeds and asafoetida. Once they splutter, add ginger-garlic paste and sauté until the raw smell disappears.
Add tomato puree, Kashmiri red chili powder, fennel powder, dry ginger powder, and garam masala. Cook until the oil separates.
Whisk the beaten yogurt and gradually add it to the masala. Stir continuously to avoid curdling.
Add the cashew paste and cook for a few minutes until the masala is well-cooked.
Add the fried potatoes, salt, and cream. Mix gently to coat the potatoes with the masala.
Cover the pan with a lid and cook on low flame (dum) for about 15-20 minutes, allowing the flavors to meld.
Garnish with fresh coriander leaves and serve hot with naan or rice.
Enjoy your Kashmiri Dum Aloo.
How To Make Dum Aloo?
Dum Aloo is a popular dish in Indian cuisine, and it is particularly famous in the state of Jammu and Kashmir.
Dum Aloo Punjabi Recipe
Ingredients:
Baby potatoes (500g)
Oil (3-4 tablespoons)
Cumin seeds (1 teaspoon)
Asafoetida (a pinch)
Ginger-garlic paste (1 tablespoon)
Onion (1, finely chopped)
Tomato (2, pureed)
Turmeric powder (1/2 teaspoon)
Red chili powder (1 teaspoon)
Coriander powder (1 teaspoon)
Garam masala (1/2 teaspoon)
Yogurt (1/4 cup)
Cashew nuts (10-12, soaked and ground to a paste)
Salt to taste
Fresh coriander leaves (for garnish)
Instructions:
Boil the baby potatoes until they are just cooked. Peel and prick them with a fork.
Heat oil in a pan. Add cumin seeds and asafoetida. Let the seeds splutter.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chopped onions and cook until they become golden brown.
Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the masala until the oil separates.
Whisk the yogurt and add it to the masala. Cook for a few minutes until the yogurt is well incorporated.
Add the cashew paste and garam masala. Stir well.
Add the boiled potatoes and coat them with the masala.
Add water to achieve the desired consistency of the gravy. Season with salt.
Cover the pan with a lid and let it simmer on low heat for 15-20 minutes, allowing the potatoes to absorb the flavors.
Garnish with fresh coriander leaves.
Your Punjabi Dum Aloo is ready to be served with naan or rice! Enjoy!
