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Potatoes have always been a comfort food. And Dum Aloo always have a special place in Indian cuisine.
Hi this is Sharmila and you are watching sharmilazkitchen.
Today I'm going to share a recipe which is a hot and spicy kashmiri dum aloo. In this
recipe I'm going to use some distinct and flavorful Kashmiri spices like and it has
no use of onions and garlic. So let's see how to make the authentic Kashmiri dum aloo
without onion and garlic. For this recipe always try to use baby potatoes
as far as possible. As it is winter now, you will get plenty of new and fresh baby potatoes
in the market. Rest of the year, pick up the big potatoes and cut them into halves or roundels.
Here I got 500 gm medium potatoes which are peeled. Using a fork, pierce holes in the
potatoes; approx. 6-8 times so the potatoes can absorb all the flavours and masalas.
In a large pot bring the water to a rolling
boil. Add salt. Put all the potatoes in the boiling water and cook at high heat for 4-5 minutes only.
The potatoes need to be parboiled because they are going to cook again in the
gravy. Once they are done, remove potatoes from the
water . These potatoes are sweeter than big potatoes because their sugar has not yet converted
into starch. They are less in calories and naturally fat free. So feel free to include
to your low cal diets. Add 1/2 teaspoon turmeric and salt to the
potatoes. Toss well to combine. Heat substantial amount of oil in a kadai
and deep-fry the potatoes on medium heat till nice golden brown and crisp outside. Drain
on absorbent paper and set aside. In the meantime, Whisk the yogurt with Kashmiri
red chilli powder, roasted cumin powder, green cardamom powder, dry ginger powder and fennel
powder. Ginger powder has very strong flavor. So be gentle of using them.
All the quantities of the ingredients are listed in my website www.sharmilazkitchen.com. Keep it ready aside..
In another pan heat the mustard oil and ghee. Temper the oil with shahi jeera, cinnamon
sticks, a pinch of asafoetida and clove powder. Give a quick sauté.
Then add silted green chilies and cover the pan immediately as they will splatter and
can hurt you. Better you keep the flame low. After couple of seconds they will stop splattering.
So open the lid and saute again. Once they are done, add prepared yogurt and
spice mix. Stir in the yogurt mixture and let it cook
on medium flame for 5 minutes until the masalas start leaving oil and raw flavor gone.
Add the fried potatoes and stir to coat the poatatoes with masala. Now for khoya and cook
for a while. Add water. Now I'm going to cook the poatatoes
on dum. Cover the pan with a lid and simmer for 20 minutes, This way the flavors of the
spices will infuse and the potatoes will become tender.
keep stirring in between. After 20 minutes remove the lid. As you can
see the gravy has thickened up. Potatoes are nice and tender . Only masala remains to coat
the potatoes. If you want you could add little water to make gravy at this stage. So it's
almost done. Now add little sugar, garam masala and give
a good mix. The dum aloo is almost ready to eat. Take out in a serving bowl.
All I need to do now is give it a final touch. some chopped coriander and that's it.
Hot and spicy dum aloo is ready to go.
This dum aloo is a super easy recipe to make for a weekend lunch or special treat for your
family. So give it a try and create a good memories with family and friends.