Dum aloo is a traditional curry in Kashmiri Pandit cuisine.
You can recreate the Kashmiri magic in the ambiance of the house even if you cannot visit it as much as you would like to.
Aloo or potato may be a foreign import to India,but we use it in many different ways.You will find so many variations in curries with one common ingredient potato.Stuff,bake,fry,curry and enjoy it just the way you like.You can never go wrong with potatoes.All age groups love it be it children or aged.
Each of us has our own favorite potato dish.
Pair it with roti,rice or poori or eat it just hot from stove with some bread if you are lazy 🙂
Scroll below to read our Dum aloo recipe
Dum Aloo
Ingredients
- 1/2 kg baby potatoes
- 2 medium size tomatoes
- 1 green chillies
- 2 tbsp oil
- 1/4 cup whisked yogurt
- 1 tsp turmeric
- 1 tbsp coriander
- 1 tbsp ginger garlic paste
- 1 tbsp powdered fennel seeds or saunf
- 1 tbsp garam masala( or you may optionally add whole spices-2-3 cloves,1 piece cinammon,1-2 green & 1 black cardamom)
- salt as per taste
- 1.5 cup Water
- Garnish: Chopped coriander
Spices:
Instructions
- Steam baby potatoes till slightly soft and prick them.
- Saute them in little oil along with salt.Keep it aside.
- Heat oil,add ginger-garlic paste and cumin seeds.
- Add tomato paste, cook for 5 minutes
- Add all spices ,cook for 5 minutes
- Add yogurt and mix well
- Add potatoes with 1.5 cup water,simmer for 10-15 minutes until potatoes cookef.
- Garnish with chopped coriander
- Serve hot with roti or poori.
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