Thursday, October 9, 2014

Easy Authentic Dum Aloo Recipe Dry

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I thought to greet you with the Indian style spiced potatoes aloo dum. Appeared to be a complicated recipe perhaps for the long list of ingredients. The Dum Aloo, original recipe of Kashmir, is the tamarind sauce spiced potatoes, prepared by putting the tamarind paste to dissolve in water. At the end of the preparation it will incorporate the spices, regulate salt and serve. It is a great vegetarian dish, rich and substantial. It can also be used as a side dish, perhaps accompanying the chicken.

Kashmiri Dum Aloo Recipe


Prep Time: 20 mins ♥ Cook Time: 20 mins ♥ Total Time: 40 mins ♥ Yield: 4 servings

Ingredients

5 potatoes
1 tsp gram flour
1 cup cheese
1 tbsp cream
2 cups water
2 tbsp oil
1 large onions
1 tomato
2 tbsp yogurt
1 tsp sugar
4 cloves
4 bay leaves
6 peppercorns
4 cardamoms
1 piece cinnamon stick
2 flakes garlic
1 tbsp ginger
1 tsp poppy seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp sesame seeds
1 tsp red chilli powder
1 tsp funnel seed powder
1 teaspoon asafoetida
1 tsp turmeric powder
1 tsp paprika
4 cashewnuts
6 raisins
Pinch of ground mace/nutmeg
2 tbsp coriander
Salt to Taste


Recipe Method

Peel and cut the potatoes into big cubes. Scrape them, prick all over with a fork and soak in the water with little salt for 2 hours. Dry the potatoes on a cloth.

Heat the oil in a pan over medium high heat. Deep fry the potatoes until golden brown. Keep aside.

In a bowl blend yogurt, coconut, ginger, coriander powder, fennel seed powder, paprika, mace, red chili powder, and turmeric to a smooth paste. Keep aside.

Heat the oil in a pan on medium heat and fry the sesame seeds, cumin seeds, cloves, cinnamon, poppy seeds, cardamoms and asafoetida for a minute. Add gram flour. Fry for a minute.

Add the spice paste and fry for 2 minutes on medium heat. Stir in the tomato, cream, cheese, cashew, raisins, sugar and salt.

Add the potatoes, 1 cup hot water and stir over a low heat. Let it cook on medium heat for 10 minutes.

Garnish using coriander, pepper and cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover.

Serve with any bread/puri.


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