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Monday , June 17 , 2013

Authentic Kashmiri Dum Aloo

Kashm iri cuisine is rich, flav ourful and hot .Kashm iri's used v ery fragrant and hot spices to flav our their food .T he best and m ost popular v egetarian dish from this cuisine is kashm iri dum aloo or dum olav. kashm iri dum aloo which is often serv ed with the cream y and slightly sweet grav y in m ost of the reastaurant are not the authentic kashm iri dum aloo,as tom atoes ,cream and cashew paste is not used to m ake kashm iri dum aloo.kashm iri dum aloo is cooked with y ogurt,fennel ,ginger powder and few spices,and while cooking on dum , the grav y is alm ost absorbed in the potatoes,and then the potatoes are serv ed coated with spices and little fat and off course no grav y . T he m ost im portant step is to prick them well and then deep fry them on proper heat. so potatoes will absorb all the flav ours and becom e spongy . T here are m any m ore delicious recipes from Kashm iri cuisine,I hav e also posted few kashm iri recipes khatte baigan -chokh v angun , lotus stem curry -Nadur y akhni and bottle gourd and y ogurt curry -Al Y akhni

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About Me Maayeka

My name is Anjana Chaturvedi, a as the name of my blog suggests, am a Mother. My daughter got married recently, and the incessa phone calls that I have been receiving from her for recipes and tips insp me to start blogging all that I know. I am a pure vegetarian so I cook only vegetarian satvik food(without using onion and garlic) I've been brought up in Uttar Pradesh, India and have been living in Dubai since 27 year dedicate this blog to all the young brides ou there, so that they are never short of household guidance. Welcome to Maayeka! View my complete profile

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Preparation tim e-15 m inutes Cooking tim e-approx -1.5 hour Main course Serv e-4 INGREDIENT SBaby potatoes-12 * Y ogurt-3/4 cup kashm iri red chili powder- 2.5 tsp Khoy a/Mawa/solidified m ilk- 1.5 tbsp(optional) Fennel powder/Saunf-4 tsp Ginger powder/saunth-1.5 tsp Coriander powder-2 tsp Shahi jeera-1/2 tsp Sugar-1/2 tsp Salt-to taste T em peringClov es-2 Green cardam om -4 Cinnam on-1/2 inch Bay leav es-2 Pure ghee-2 tbsp Cooking oil-2 tbsp+to deep fry PROCEDURE1. Wash potatoes and par boil in an open pan ,also add som e salt in the water. 2. Peel the potatoes(peeling the skin is optional )and prick them well with a toothpick.this should be done perfectly and properly ,so the potatoes will absorb all the flav ours and m asalas. 3. Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in colour.(see note) 4. When the potatoes are done,they will float on the surface of the oil. 5. When done, drain on a tissue paper and keep aside. 6. In a sm all bowl ,take 1/4 cup water and add kashm iri chili powder and asafoetida,m ix (A) 7. Heat ghee and oil in a heav y bottom pan. 8. Add clov es,green cardam om ,cinnam on,bay leav es and the chili paste (A) 9. Saute for few seconds and then add whisked y ogurt and saute for few seconds

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10. Add 3 cups of water,fennel powder,ginger powder,coriander powder and salt and let it boil.keep stirring. 11. When water start boiling add fried potatoes,grated khoy a and shahi jeera and m ix . 12. Cov er the pan with a lid and sim m er for approx 20 m inutes,keep stirring in between. 13. When the grav y thickens and potatoes will absorb alm ost all the grav y and oil start floating on the sides and top.then its done. 14. Now add sugar, garam m asala, chopped fresh coriander and m ix . 15. Cov er and sim m er for a m inute . 16. Serv e with naan,paratha or rice MY NOT ES 1-Don't use v ery sm all baby potatoes ,choose m edium size baby potatoes . 2- Pricking the potatoes v ery well is im portant so all the flav ours can seep inside the potatoes ,otherwise they will taste blend from inside. 3- T raditionaly kashm iris use m ustard oil in their cooking but y ou can use any oil of y our choice if y ou don't want to fry in m ustard oil. 4- Don't fry the potatoes on high or m edium flam e,add on high flam e and then reduce to m edium and then low, only then the potatoes will fry well and becom e lighter,I fried them together in a big pan and it take 30 m inutes to get a nice red colour. 5-As I like little sourness in m y grav y s ,I also added few drops of lem on juice at step 14. 6- Addition of khoy a is optional.

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Chokh Vangun (Kashmiri khatte baigan)

Kashmiri Doodhi Yakhni

Achari Aloo

Nadru Yakhni /Lotus stem and yoghurt curry

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Labels: Dum aloo, kashmiri Cuisine, No onion garlic recipe, potatoes, Subzis and curries, vegetarian

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19 comments:
Shobha said... The potatoes look delicious. June 17, 2013 at 6:41 AM

Priti S said... Looks absolute yum ...droolin here June 17, 2013 at 6:48 AM

Meena B said... awesome anjana and there is one thing i understood. i always thought kashimiri dishes are little on sweeter side as we dont like too sweet nor too spicy. i love ur version would surely try out June 17, 2013 at 6:54 AM

AparnaRajeshkumar said... seriously yummy ! June 17, 2013 at 7:36 AM

Ansh| Spiceroots said... That looks super delicious. I love the idea of adding khoya. My nani ma stuffs dum alu with khoya. It is super delicious. June 17, 2013 at 8:05 AM

Rafeeda AR said... Super delicious... June 17, 2013 at 9:50 AM