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Friday, 17 July 2015

Kashmiri Dum Aloo Recipe / Baby Potatoes in Spicy Yogurt Gravy / Vegetarian Recipe / Kashmiri Cuisine

Kashmiri Dum Aloo
India's northern most state- Kashmir is not only gifted with captivating natural beauty comprising of snow clad mountains, serene lakes, gushing rivers, splendid gardens, sparkling waterfalls and lush green surroundings but also is rich in cultural diversity  and just like its picturesque beauty, the food in Kashmir is also heavenly.

Kashmiri cuisine is mild in taste and rich in flavor with high use of hot spices like cardamom, fennel, ginger, cinnamon, cloves and Saffron.The liberal use of these spices add warmth and comfort to Kashmiri curries. Kashmiri food also favours the generous use of desi Ghee( clarified butter) which makes their food extremely rich. Curd is used as one of the primary ingredients in curries . The fragrance of spices like Saffron and fennel sets Kashmiri meals apart.The famous kashmiri red chilies are less pungent than the regular ones but can liven up any regular dish. Influenced by Mughals , Kashmiri cuisine is predominantly non-vegetarian, with mutton, chicken or fish used as prime ingredients but there are a few delicacies for vegetarians too !
source: food.ndtv.com

Dum Olav or Dum Aloo, is one of the most famous dishes of Kashmiri food for vegetarians . It is cooked with yogurt, ginger powder, fennel and other hot spices to give it a unique flavour and aroma. The Kashmiri Dum Aloo is a mouth watering vegetable recipe with boiled potatoes cooked in a delicious gravy under pressure or dum. This authentic and classical dish is rich and subtly spiced and is served during special parties and served with naan or Paratha.

Ingredients for Dum Aloo
  • Baby Potatoes- 8-10
  • Kashmiri Red chilies 2-3
  • Beaten Curd or Yogurt - 4-5 tsp
  • Cashew nut paste - 3 tsp
  • Caraway Seeds / Shah Jeera - 1 tsp
  • Cumin + Coriander powder -1 tsp
  • Fennel seeds / Sauf roasted and powdered- 2 tsp
  • Asafoetida / Hing powder - 1/4 tsp
  • Nutmeg powder / Jaiphal - pinch
  • Dry Ginger powder/ Saunth powder - 1/4 tsp
  • Kashmiri Garam Masala Powder - 2 tsp
  • Ghee - 3-4 tsp
  • Sugar-1 tsp
  • Salt as per taste
  • 1 1/2 cup water
Kashmiri Garam Masala:
  • Star Anise -1
  • Cinnamon/ Dalchini- 1 stick
  • Caraway seeds / Shah Jeera- 1 tsp
  • Cloves-2
  • Black pepper corns- 2-3
  • Bay leaf / Tej Patta - 1
Dry roast the above spices and grind them to powder.


Method:
  1. Rinse the baby Potatoes well to remove the mud and then parboil them . If you do not have baby Potatoes can use the big ones and then halve them after boiling. Now remove the skin from potatoes and prick them with fork , this is to help the potatoes to absorb all the flavours from the gravy in which they are cooked on dum. I have not fried the potatoes in this recipe, You may deep fry the boiled potatoes or even the raw ones after pricking them with fork. 
  2. Soak the Kashmiri Chilies in water and make a paste using the grinder.

   3.  Now in a bowl take the beaten Curd or Yogurt and add Cumin Coriander powder, Nutmeg powder, the Kashmiri chili paste, dry ginger powder , Sugar and Salt and mix it well and set aside.

                                      


     4.   Heat a wok or a non stick pan and add ghee to it. Add the Caraway seeds / Shah Jeera and let them sizzle. 


   5.   Now lower the flame and add Asafoetida or hing powder and then Fennel powder, roast and add 1 1/2 cup water to it. 



     6.  let the water boil , now add the curd mixture slowly and mix well. Let it cook for 1 minute. At this stage add the cashew nut paste to the gravy. Give it a boil.


   7.   Add the boiled baby potatoes to the gravy and mix well.


    8.  Cover the Pan tightly with a lid such that no steam should escape from the pan , this is to ensure that the Kashmiri Aloo gravy is cooked on dum. Lower the flame and let the gravy cook on dum for another 7-8 minutes or until it gets thicker.


   9.  At the end add the Kashmiri Garam masala to the gravy , mix well and put off the flame. 


  10.  Garnish with finely chopped fresh coriander leaves and serve hot with chapati or rice.




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