हलवाई जैसा दम आलू | Aloo dum recipe | kashmiri dum aloo recipe | dum aloo recipe | aloo Ki sabji

Kashmiri Dum Aloo is a traditional Indian dish originating from the Kashmir region. It features small whole potatoes that are first deep-fried to achieve a crispy exterior, then cooked in a rich and flavorful tomato-based gravy. The dish is known for its vibrant red color and mild spiciness, achieved through the use of Kashmiri red chili powder. The gravy is often seasoned with a blend of aromatic spices like fennel seeds, ginger, and asafoetida, giving it a distinctive and delightful taste. It’s typically served as a main course dish with Indian bread (such as naan or roti) or rice.
Sure, here’s a simple recipe for Kashmiri Dum Aloo:

Ingredients:

– 15-20 small baby potatoes
– 2 tablespoons mustard oil (you can use any cooking oil if you prefer)
– 1 teaspoon cumin seeds
– 1 bay leaf
– 2-3 cloves
– 2-3 green cardamom pods
– 1 cinnamon stick
– 1 teaspoon ginger paste
– 1 teaspoon garlic paste
– 1 teaspoon fennel powder
– 1 teaspoon Kashmiri red chili powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon ground coriander
– 1 cup yogurt, whisked
– Salt, to taste
– 1 cup water
– Chopped fresh coriander leaves, for garnish

Instructions:

1. Boil the baby potatoes until they are cooked but still firm. Peel and prick them all over with a fork. This helps them absorb the flavors of the gravy.

2. Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds, bay leaf, cloves, green cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.

3. Add ginger paste and garlic paste. Sauté for another minute until the raw smell disappears.

4. Reduce the heat to low and add fennel powder, Kashmiri red chili powder, turmeric powder, and ground coriander. Mix well and cook for a minute or so, being careful not to burn the spices.

5. Add the whisked yogurt and cook, stirring constantly, until the oil starts to separate from the masala. This may take about 5-7 minutes.

6. Add the peeled and pricked potatoes to the masala and gently coat them with the spices.

7. Pour in water, add salt to taste, and bring to a gentle simmer. Cover the pan and cook for about 15-20 minutes, allowing the potatoes to absorb the flavors of the gravy.

8. Once the potatoes are tender and the gravy has thickened, remove from heat.

9. Garnish with chopped fresh coriander leaves.

Your Kashmiri Dum Aloo is ready to be served! Enjoy it with steamed rice, naan, or roti.

@PunjabiVillageFoodFactory
#alookisabjirecipe
#alookisabji
#dumaloo
#dumaloorecipe
#KashmiriDumAlooRecipe #KashmiriCuisine #PotatoDelight #SpicyIndianFood #TraditionalRecipes
#AlooSabji #PotatoCurry #IndianCuisine #VegetarianDish #HomemadeFood