Skip to main content

Lobia Dip Recipe

Post a Comment

Kashmiri Dum Aloo

Kashmiri dum aloo (कश्मीरी दम आलू) is a part of traditional Kashmiri cuisine. This restaurant style Kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes and lots of spices. This is one of the most delicious, dynamically flavorful recipes of North India. This is creamy, rich, flavorful and hot. This recipe gets its vibrant red colour from Kashmiri red chilli.

To prepare Kashmiri dum aloo, baby potatoes are deep fried and cooked in curd gravy with spices like fennel powder, ginger garlic paste, Kashmiri red chilli powder and cardamom powder. Fennel powder is an ultimate addition which gives it a really rich flavor. Even the whole masalas would give an extravagant flavor to this Kashmiri dum aloo. This recipe is a delicious way to enjoy potatoes in a new flavor and texture. The boiling and frying the potatoes takes time, but once you have prepared the potatoes, the rest of the recipe is really easy.

Kashmiri dum aloo can be served with naan, roti or paratha.

You may also like other potato recipes:

Kashmiri Dum Aloo

 Course:  Main Course
Cuisine:  North Indian
Prep. Time:   10 minutes
Cooking Time:   25 minutes
Serving:   4

Ingredients:

  • Baby Potato  - 10
  • Oil  - 2 tbsp. + for frying
  • Plain Yogurt  - 1 ½ cups 
  • Ginger garlic paste  - 1 tbsp.
  • Cashew Powder  - 1 tbsp.
  • Green Cardamom Powder  – 1/3 tsp.
  • Black cardamom – 2
  • Bay Leaf  - 1
  • Cinnamon Stick  – ½ inch
  • Fennel Seeds Powder  – ½ tsp.
  • Cumin  - ½ tsp.
  • Coriander powder  – 1 tsp.
  • Kashmiri Red Chili Powder  – 3 tsp.
  • Turmeric Powder  – ¼ tsp.
  • Garam masala powder  – ¼ tsp.
  • Salt 
  • A pinch of Heeng 

Instructions:

Frying Baby Potatoes -

Wash and peel baby potato. Prick them with a fork.


Heat Oil in a Kadai and fry potatoes over low heat until golden brown.


Drain excess oil and transfer to a plate.


Making Kashmiri Dum Aloo -

Now take yogurt in bowl. Whisk till smooth. Add ginger garlic paste, Cashew powder, green cardamom powder, Fennel seed powder, Kashmiri red chilli powder and 1 cup of water. Mix well and keep aside.


Heat 2 tbsp. of oil in pan. Once hot add bay leaf, cinnamon stick, black cardamom and sauté.


Add cumin (Jeera) and heeng. When cumin splutters, add turmeric and coriander powder.
Add yogurt spice Mixture. Stir immediately and keep stirring till it starts to boil.  Now add salt, garam masala.


Add fried potatoes. Mix well and cover with lid. Cook it till gravy thickness about 10-12 minutes. And oil will start to float on top.


Transfer to a bowl and serve hot with your favourite Indian bread.

Tips:

  1. Curd must not be sour otherwise prepared curry will give sour taste.
  2. You have pricked potatoes properly then they will absorb gravy.
  3. If you want less oily dum aloo, boil potato and saute them in 1 tbsp oil in a pan.
  4. Stir continuously yogurt mixture otherwise it will curdle and separate.
Labels:

Comments

Post a Comment

Popular posts from this blog

Sabudana khichdi

Sabudana Khichdi made with sabudana (Tapioca or Sago) is traditionally a dish from western part of India but become very popular in every part of India. This khichdi is usually made during vrat or upvaas (Fasting) season. This is also a simple and delicious breakfast. This khichadi is usually flavoured with crushed peanuts, potato, green chillies, cumin, black pepper and curry leaves. Here is no need to add lots of spices. If you are making it for fast or vrat, use sendha namak instead of common salt. This khichadi is an easy and flavorful snack but you can take it as a full meal for lunch or dinner. Sabudana has lots of starch as it is extracted from tapioca roots. So this needs proper tips and preparations otherwise it will become sticky and clumpy. Sabudana is a complete wholesome dish and can be served without any accompaniment but you can serve this with curd or chutney of your choice. So follow some tips to make this perfect. Ingredients: 1 cup sabudana 1 cup wate...
2 comments
Read more

Burnt Garlic Chilli Pasta | Chilli Garlic Pasta

Burnt Garlic Chilli Pasta | Chilli Garlic Pasta  Burnt Garlic Chilli Pasta is a mouthwatering, spicy, garlic flavored pasta recipe. It is an Indo-Italian fusion food which have lots of veggies and sauces. This amazing, tasty and great recipes is perfect for breakfast, starter, snack, brunch or for as a full meal. You can also pack this for kid’s lunchbox. This is an indulgent pasta dish that is easy to make and will please the whole family. Spiral shaped pasta also known as ‘Fusilli’ pasta is used to make this lip smacking dish. Pasta is boiled and sautéed with onion, garlic, ginger, capsicum, carrots, cabbage and any vegetable of your choice. Veggies give it colourful and flavorful texture. This pasta is tempered with fried garlic at last. The addition of green chilli, black pepper powder and red chilli powder elevates its taste and spiciness. Its taste can be enhanced with any sauce like red sauce, tomato sauce, white sauce, pizza sauce or green chilli sauce. When you get bored f...
Post a Comment
Read more

Suji Roll | Suji Potato Roll

Suji roll (सूजी रोल) is a delicious and healthy breakfast and snack recipe. It is a perfect and delectable wrap made with suji or rava and a spicy potato filling. It is a unique and healthy version of rolls and wraps. This suji roll can be made for breakfast, lunch, evening snack or lunch box snacks. Whether you make it for a quick weeknight meal, these rolls are sure to be a hit. This is a simple recipe but very tasty. Incredibly flavorful and spicy potato and vegetables are rolled into a crispy suji wrap and paired with spicy green chutney and tangy tomato ketchup . Generally rolls are made of wheat flour or all purpose flour (maida). To make suji roll, I have used fine suji or rava. Make a batter using it, spread on hot griddle and cook like a dosa. When cooked for just 2 to 3 minutes on a heated griddle, they turn into a crispy wrap. For filling, I have sautéed boil potatoes with onion, carrot, capsicum and some spices. You can also use paneer, cheese and any vegetable of your...
Post a Comment
Read more

Methi Puri | Methi ki Poori

Methi ki puri (मैथी की पूरी) is a crispy, perfectly fluffy, deep fried poori which is prepared with fresh fenugreek leaves (methi leaves). This is a flavoured and tasty variation of plain poori. To cook this puri, you need fresh fenugreek leaves but they are available only in winters. So you can make these puri with dried fenugreek leaves that is also known as kasuri methi . The mild bitterness and strong aroma will be delightful for your taste buds. This methi ki puri has the goodness of fresh fenugreek leaves. Fenugreek leaves are good source of proteins, vitamins, potassium, magnesium and so many minerals. There are so many variations of puri but this methi ki puri has an aromatic taste. You can prepare methi puri with whole wheat flour or all purpose flour (maida). Methi ki puri can be paired with any dry vegetable or curry . You can even take it along with pickles. I love this puri with aloo paneer ki sabji or aloo matar curry . You can serve for breakfast, brunch, lunch or...
Post a Comment
Read more

Chocolate Khoya Burfi

Chocolate Khoya Burfi | Chocolate Mawa Barfi  Chocolate Khoya Burfi or Chocolate Mawa Barfi (चॉकलेट मावा बर्फी ) is an easy, delicious and quick recipe. It can be prepared using mawa which is extracted while making ghee. Any recipe made with chocolate is loved by everyone. This Chocolate Khoya Burfi can be prepared within minutes. This homemade barfi is more hygenic than store bought barfi. This Chocolate Mawa Barfi is prepared with minimal ingredients like mawa, sugar, milk and cocoa powder. You can make this on any festival or special occasions. You can prepare it using store bought or homemade khoya. Here in this recipe, I have used extracted mawa which we get processing of ghee.  This grainy and soft chocolate burfi recipe is not only delicious also very elegant to look at and kids favorite. Chocolate burfi stays good for 4-5 days in refrigerator. Do not store it at room temperature for more than two days. This is because of the mawa used in it and can spoil in room temper...
Post a Comment
Read more