This dum aloo is a recipe from Kashmiri Pandits . No onion , no garlic is used , still so flavorfully spicy !! 🙂
Ingredients :
1 lb (half kg) medium sized potato or baby potato
1/4 th cup yogurt
2 tea spoon ginger paste ( or 1/2 tbl spoon dried ginger powder)
1 tbl spoon kashmiri chili powder or paprika
1 tea spoon chili powder
1/2 tbl spoon fennel( mouri / saunf) powder
1 black cardamom+ 5 green cardamoms , powdered
1/2 tea spoon cinnamon powder
1/4 th tea spoonnutmeg powder
1 tea spoon dryroasted cumin powder
1 tea spoon black pepper and clove powder ( crush them together , and take 1 tea spoon)
A pinch of Hing
1 tea spoon sugar ( or according to taste)
1/4 th cup cream or thick milk
Salt to taste
Ghee+ mustard oil
Few red / green chilies
Procedure:
1. Boil the potatoes . But don’t boil too much . The potatoes should be firm . peel the potatoes and prick with fork . Now rub some salt and kashmiri chili powder/ paprika and leave aside for half n hour .
2. In a small bowl take yogurt . Whisk or beat it with a fork until smooth . Now add all the spices into it and mix .
3. Heat ghee+oil and add the potatoes . Fry until the outer skin is crispy . Now Add the whisked yogurt and water . Cover the lid and cook on medium low flame until the gravy thickens and the potatoes absorbed the gravy well . Add the cream or milk . Add the red/ green chilies . Cook it on low flame for few more minutes until oil separates .
Enjoy with roti , paratha or even rice .
Hi, Khadiza apu……thanks a lot for this yummy recipe. But if I don,t use the hing spice, does it make any great change in taste? bcoz, I,m sure, here (sherbrooke, quebec, Canada) this spice is not found in any shop as I,m looking for this for many days……plz reply…..waiting for another new yummy recipe……..thank u.
thank u dear .. if you don’t find it , no prob .. doesn’t differ much .. it is good without hing too .. 🙂
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