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i never measure before cooking so sharing my recipe with the approxmations
Serves 3
ingredients :
8 to 9 red potatoes
oil for deep frying
1 - 2 tsp red chill powder
1/2 tsp cumin seeds
2 - 3 badi elaichi
2 - 3choti elaichi
1 tsp ginger powder ( shonth)
1 med size stick dalchini
2 to 3 bay leaves
1 tsp sauf powder ( badyana)
4 cloves
heeng ( yang)
salt to taste
1. Take 8 - 9 red potatoes ( medium sized) , wash and put them in a zip bag and fold it ( do not seal the bag).
Microwave for 5 minutes, turn bag uspide down and microwave for about 4 to 5 mintues,
the key is to just m/w till the skin of the potatoes has become a little loose
2. once done put the potatoes in cold water for not more than a minute, and start peeling.
3. heat oil in a kadhai or a sauce pan ( the oil shud be enough to deep fry the potatoes )
4. in the meanwhile prick the potatoes with a tooth pick or a fork... (takes lesser time)
5. Deep fry the potatoes at a medium or medium low, keep turning them every 5 to 6 mintues so that the color is an even "golden to reddish brown"
6. Once all the potatoes are done let them cool and prick them again ( i know this step is missing in most of the recipe's but its the most vital one if u want the curry to enter the potatoes deep enough)
7. Now in a kadhai take not more than 3 table spoon of oil. add cumin seeds, 2 badi elaichi, 1 stick of dalchini, 3 to 4 cloves, and 1 to 2 bay leaves . saute it for 5 minutes or so and switch off the gas. Let the oil temperature drop from hot to warm.( make sure that the oil gets warm and not cold)
8 to this add about 1 to 1n 1/2 tea spoon of red chill powder, mix it for about 5 to 10 seconds and add heeng ( yang) now switch on the gas to medium, the paste shud start releasing water and at this point add about 2 tablespoon of curd, note that while u are adding the curd you are also stirring constantly as the curd would spoil the texture of the paste.
9. The Stirring should be continued till the mixture comes to a boil and at this point add 1/2 to 1 tablespoon of shonth( ginger powder), badyana ( sauf powder), and salt to taste. Mix the paste and add the pricked potatoes.
10. add about 2 to 3 cups of water and let it boil on "Hi" for about 3 to 4 mins.Reduce the heat to medium low and loosely cover the pan.
12. Let it cook for another 15 to 20 mins till a thicker gravy is formed, you would know that the potatoes are done once the oil starts to separate on the ends. just add some green elaichi power at the end and dum alo is ready to eat.
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Authentic Kashmiri Dum Aloo
Posted by v kaulDum Aloo Recipe
i never measure before cooking so sharing my recipe with the approxmations
Serves 3
ingredients :
8 to 9 red potatoes
oil for deep frying
1 - 2 tsp red chill powder
1/2 tsp cumin seeds
2 - 3 badi elaichi
2 - 3choti elaichi
1 tsp ginger powder ( shonth)
1 med size stick dalchini
2 to 3 bay leaves
1 tsp sauf powder ( badyana)
4 cloves
heeng ( yang)
salt to taste
1. Take 8 - 9 red potatoes ( medium sized) , wash and put them in a zip bag and fold it ( do not seal the bag).
Microwave for 5 minutes, turn bag uspide down and microwave for about 4 to 5 mintues,
the key is to just m/w till the skin of the potatoes has become a little loose
2. once done put the potatoes in cold water for not more than a minute, and start peeling.
3. heat oil in a kadhai or a sauce pan ( the oil shud be enough to deep fry the potatoes )
4. in the meanwhile prick the potatoes with a tooth pick or a fork... (takes lesser time)
5. Deep fry the potatoes at a medium or medium low, keep turning them every 5 to 6 mintues so that the color is an even "golden to reddish brown"
6. Once all the potatoes are done let them cool and prick them again ( i know this step is missing in most of the recipe's but its the most vital one if u want the curry to enter the potatoes deep enough)
7. Now in a kadhai take not more than 3 table spoon of oil. add cumin seeds, 2 badi elaichi, 1 stick of dalchini, 3 to 4 cloves, and 1 to 2 bay leaves . saute it for 5 minutes or so and switch off the gas. Let the oil temperature drop from hot to warm.( make sure that the oil gets warm and not cold)
8 to this add about 1 to 1n 1/2 tea spoon of red chill powder, mix it for about 5 to 10 seconds and add heeng ( yang) now switch on the gas to medium, the paste shud start releasing water and at this point add about 2 tablespoon of curd, note that while u are adding the curd you are also stirring constantly as the curd would spoil the texture of the paste.
9. The Stirring should be continued till the mixture comes to a boil and at this point add 1/2 to 1 tablespoon of shonth( ginger powder), badyana ( sauf powder), and salt to taste. Mix the paste and add the pricked potatoes.
10. add about 2 to 3 cups of water and let it boil on "Hi" for about 3 to 4 mins.Reduce the heat to medium low and loosely cover the pan.
12. Let it cook for another 15 to 20 mins till a thicker gravy is formed, you would know that the potatoes are done once the oil starts to separate on the ends. just add some green elaichi power at the end and dum alo is ready to eat.
Enjoyed this post? Cast your vote and recommend to other readers