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Dum aloo

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  2. Indian Cuisine   >
  3. kashmiri cuisine
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photo by Sheila Kaul Moza

INGREDIENTS
1 kilogram potato
potato Potatoes are most integral part of vegetable supply in the world .They are starchy and tuberous with high water content. They are of various shape and size . They can be baked, boiled, fried, roasted , steamed, mashed, placed in salads ,with or without the peel . it...
  • la patata
  • Sal
  • aalu
    (आलू)
Oil for deep frying
...
    1 Bay leaf
    Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
    • tej patta
    2 teaspoons cumin seeds
    cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
    • comino
    • Jeera
      (जीरा)
    1 elaichi
    cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
    • cardamomo
    • Sal
    • elaichi
      (इलायची)
    1 teaspoons hing
    asafoetida Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
    • hing
    1 teaspoons Kashmiri chilli
    Kashmiri chilli Widely used across the globe and a very famous species of chillies. It is spicy and is used to make curry pastes since the chilly has a red colour of its own....
      3 teaspoons Fennel powder
      Fennel powder Fennel powder also known as Sauf powder is prized for its minty / licorice like flavour. It is a green powder derived from Aniseeds (Fennel Seeds)grown in cooler climates . It is a Key ingredient in Kashmiri(North Indian Cuisine ), Greek and Italian cuisine. Known to be a healthy spice...
      • saunf powder
      1.5 teaspoons ginger powder
      ginger powder Ginger powder is an essential ingredient in Indian dishes. In India it is known as 'sonth' powder' and is used to add strong flavor to the dish. The most common use of ginger powder is in tea and other beverages. The benefit of ginger powder is that it is available...
      • Sauth powder
      salt
      salt
      Also known as : sea salt , iodized salt
      ...
      • sal
      • Sal
      • namak
        (नमक)
      1 cups Water
      Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
      • agua
      • Sal
      • pani
        (पानी)
      1 cups tomato puree
      tomato puree A fully mashed tomato, preferably with the help of mixer or blender is known as tomato puree. Tomato puree is very fine in consistency and its most common use is to make curry thick, sometimes also used in dressing as well....
        Tags
        About The Chef
        Lives in : Gurgaon India Mother and Grandmother living in Delhi for the last 30 years. From a Traditional Kashmiri family with a lot of culture and recipes to share .
        Recipes by Sheila Kaul Moza

        Dum aloo

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        The dum aloo is a rich and spicy Kashmiri dish that is as Tasty as it looks. It is part of the staple diet in Kashmir but loved by Indians and foreigners all over.  The recipe I have shared has been in my family for generations passed down by my mother when I was still a teen I cooked this recipe for over 70 years and just never get board of it.
        Preparation
        Fry The Potato

        • Boil and peel the potato

        • Take a toothpickand make few holes in them all over for the masala to go in

        • Then deep fry these till golden brown and take out.

        Prepare the curry

        • In a kadhai(Large pan) take two spoons oil.

        • Put cumin, hing, cardamom and bay leaf with a  a packet of tomato puree  and let it cook for 2 to 3 minutes.

        • Add the Kashmiri Mirch powder, Fennel powder (Sauf).  Sonth powder (Adrak powder) to the mix

        • Salt to taste. and cook the mixture for couple of minutes.

        • Add a glass of water and when it boils slip in the potato one by one.

        • Cover with a lid and let it cook on slow fire for 30 min so that the masala goes in.

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