This month's edition of Indian Cooking Challenge was this delicious 'Kashmiri Dum Aloo'. Thanks to Srivalli and Lataji for having chosen this recipe for this month's challenge. I made a few changes to the method because of some dietary limitations of our family right now. I chose not to deep fry the potatoes like in a typical dum aloo. Instead I sauteed them to a crispy texture and the curry was still very flavorful and filling at that! However, I served this curry after a couple of hours of making it and by then the gravy had dried up. I did cook up a little more gravy (with sauteed onion and tomato puree) later which in fact enhanced the flavor and we enjoyed it.


This recipe is from Indian Food.




Ingredients - 

For the Marinade - 
Baby potatoes  about 8-10 (I Chopped Normal potatoes into big chunks)
Kashmiri red chillies  3-4 nos  roasted and powdered (I substituted with 1 tsp Red Chilli powder)
Fresh curd / yogurt  2 1/2 cups 
Fennel/Sounf Powder  1 tbsp 
Cardamom Powder  1/2 tsp

Ginger Powder  1 tsp 


For the Masala  - 
Mustard oil  2 tbsps (I Used Olive oil instead)
Cloves roasted and powdered  4  
A pinch of asafoetida/Hing
Cumin seeds  1 tsp, roasted gently and ground into a powder
Garam masala  1 tsp 
Salt to taste
A cup of firm dough made from flour and water (Didn't use it as I had a sauce pan with airtight lid)

Method Of Preparation -



I sauteed the big chunks of Alu in 2 tsps of oil until they were brown all over and crispy too. 


In a mixing bowl, add all the ingredients of the marinade and mix the sauteed alu well so that all of the pieces are well coated with the curd mixture. Let the mixture aside for 10-15 min.


Meanwhile, in a hot sauce pan, add the remaining oil and add the clove powder and hing and mix well.


Add half cup of hot water and salt to taste and mix well. 


To this add the alu-curd mixture and cover with an air tight lid. (Here is where the concept of Dum comes. Typically, the edges of the lid are covered with flour dough all around so that the steam doesn't escape. The idea is that the potatoes are to be cooked in the juices.


After about 10 min turn off the flame and add garam masala and the roasted cumin powder. Quickly cover it and serve after a while. 


The one I made got too dry as I waited a little too long. Nonetheless it was tasty. Had it with Butter Naan.


Preparation Time 45 min 
Serves 4-5 Adults
Posted by Harini on Wednesday, December 15, 2010

8 comments

  1. Priya Says:
  2. Yumm, i deep fried them for change, loved the way to prepared ur dum aloo..

     
  3. Yummy!!!!!!!!!!!

     
  4. simply.food Says:
  5. Dum aloo looks really tasty.Nice challenge

     
  6. wow, delicious.

     
  7. Looks so yummy..

     
  8. yumm!

     
  9. Ohh u sauted the aloo good less oil looks yumm...

     
  10. Srivalli Says:
  11. That is good that you sauteed..:)..looks so good too..yeah for next time I am going to just sautee too..thanks for joining!

     
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory