Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, kashmiri dum aloo. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kashmiri dum aloo is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Kashmiri dum aloo is something which I have loved my entire life. They’re nice and they look fantastic.
Kashmiri Dum Aloo Recipe In Hindi मसालेदार और टेस्टी कश्मीरी दम आलू ऐसे बनाये इस आसान नए तरीके से. ✔ authentic kashmiri dum aloo has no cream, no tomato, no onion, no ginger and no garlic! ✔ uses spices like fennel powder, ginger powder and kashmiri red chili powder. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and. Kashmiri Dum Aloo- Kashmirs cuisine is rich, flavorful and hot as they use very fragrant and hot spices to flavor their food.
To begin with this particular recipe, we must prepare a few components. You can have kashmiri dum aloo using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Kashmiri dum aloo:
- Get 1 cup curd(not sour)
- Take 12-15 baby potatoes (small potatoes)
- Get 1 teaspoon:fennel seeds powder
- Take 2 teaspoon: Kashmiri chilly powder
- Take 1 teaspoon:Cumin powder
- Get 1 teaspoon:garam Masala powder
- Get 1 teaspoon: sugar
- Make ready 1/2 teaspoon:cumin seeds(shahi jeera)
- Take 1/2 teaspoon: salt
- Take 1/2 teaspoon : chickpeas flour (besan)
- Take 1 teaspoon: ginger & garlic paste
- Get 1 tbsp: fresh coriander leaves chooped
- Get 1/4 teaspoon :asafoetida (hing)
- Take 1 Bay leaf(broken into pieces)
- Make ready 1 big Elaichi
- Make ready 1/4 teaspoon: Turmeric powder
- Prepare Small piece of cinnamon
- Get 1/3 cup:water
- Take Oil for deep frying potatoes
Kashmiri Dum Aloo is one of the most popular Kashmiri delicacy. This is an easy potato recipe cooked with a melange of spices like kashmiri red chili powder, fennel powder, nutmeg. Learn how to cook Kashmiri dum aloo step by step with our easy Kashmiri dum aloo recipe video along with detailed ingredients, method, preparation time and cooking time. Kashmiri Dum Aloo is a Kashmiri delicacy which is now very famous in the Northern part of India.
Instructions to make Kashmiri dum aloo:
- Peel small potatoes and prick them with a fork.Now soak them into salted water for 10 minuets.After that take it out from water and dry them with the help of kitchen towel.
- Heat oil in a frying pan and deep frying drain potatoes over medium heat until light brown,now transfer to plate and let the cool for a couple of minutes.
- Mix curd,Kashmiri chilly powder,fennel seed powder,cumin powder,Besan,in a small bowl.mix them well with each other.
- Heat 4tablespoons oil in to another pan. Add shahi jeera,bay leaves,big or small elaichi, small cinnamon stick,asafoetida and sauté for 30 seconds.add turmeric powder,salt,and little bit water in it.let it boil for few minutes.
- Now add spiced curd in it,and let them boil for couple of minutes meanwhile again deep fry that potatoes for 1/2 minute and directly add garam masala powder,sugar and 1/2 teaspoon besan (chickpeas flour)in it, cook over medium heat until potatoes absorb the gravy.Turn off the heat now.
- Transfer Kashmiri Dum aloo to serving bowl and garnish with fresh coriander leaves.
- Serve it with Gujarati super soft (little watery) light masala khichadi or jeera rice or butter roti or plain paratha for a lunch or dinner.
In this recipe fried potatoes are cooked in a rich yogurt based gravy with some aromatic spices. How to make homemade dum aloo, what is dum aloo, traditional punjabi kashmiri recipes, Indian potato recipes, can you make dum aloo without frying potatoes, the best dum aloo. Kashmiri Dum aloo, prepared with small size potatoes in unique and spicy-tarty flavor are really scrumptious to eat. These can be prepared with or without gravy. Kashmiri Dum Aloo is a Vaishnav (without onion and garlic) dish from Kashmir.
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