Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kashmiri dum aloo. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
How to make Kashmiri dum aloo. Kashmiri Shahi Aloo Dum - Most Famous Indian Potato Curry Recipe. Kashmiri dum aloo / with chef bhupi.
Kashmiri dum aloo is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Kashmiri dum aloo is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have kashmiri dum aloo using 17 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Kashmiri dum aloo:
- Take 500 grams potatoes or 20 to 22 baby potatoes,
- Make ready 3 to 3.5 cups water,
- Take ¼ teaspoon salt
- Make ready ½ tablespoon ginger powder,
- Take 1 tablespoon fennel powder (saunf powder)
- Get 1 inch cinnamon (dalchini),
- Make ready 3 cloves (lavang),
- Prepare 1 black cardamom (badi elaichi),
- Prepare 4 to 5 black peppers (sabut kali mirch)
- Make ready 3 teaspoon kashmiri red chilli powder (or deghi mirch) mixed in 2 tablespoon water,
- Prepare 6 tablespoon fresh full fat curd- beaten or whisked till smooth (yogurt or dahi),
- Make ready 1.5 cups water
- Prepare 2 tablespoon fresh mustard oil for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes,
- Make ready as required salt
- Take 1 teaspoon caraway seeds (shah jeera),
- Make ready 1 green cardamom (choti elaichi) - optional,
- Get 3/4 cup mustard oil for frying potatoes,
Kashmiri Dum Aloo- Kashmirs cuisine is rich, flavorful and hot as they use very fragrant and hot spices to flavor their food. The best and most popular vegetarian dish from this cuisine is kashmiri dum aloo. Kashmiri dum aloo recipe - Baby potatoes are boiled and shallow fried in mustard oil, then dum cooked in spiced yogurt gravy. Every region has their own version of making dum aloo recipe e.g.
Instructions to make Kashmiri dum aloo:
- Lower the flame. remove the extra oil and and keep 2 tbsp oil in the same pan. let the oil temperature come down. in the same oil, add asafoetida powder. stir well. - then add the red chilli + water solution and stir well. be careful as the mixture splutters. - now add the beaten curd. when you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. add the curd on a low flame.
- After adding curd, add water and continue to stir. - stir and mix very well. - then add fennel powder. if you do not have ready fennel powder than you have to make it. roast the fennel lightly on a pan or tava. when cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder. you can also grind in a small spice grinder or coffee grinder. - add the whole spices and ginger powder. stir well. - now add the potatoes. again stir. - season with salt and stir again.
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. It is made of a unique combination. Kashmiri dum aloo recipe is among the top hot cooking recipes and the reason that can be attributed to this fact is that, not only it is extremely delicious, but also contains low fat. Kashmiri Dum Aloo is a no onion no garlic recipe, a spicy gravy which is apt for the biting cold in Kashmiri Dum Aloo is quite easy to make as there is no chopping / grinding, you can make the gravy. Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.
So that is going to wrap it up for this exceptional food kashmiri dum aloo recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
