Dum Aloo or Alu Dum is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.
Recipe Tags
Veg
Medium
Festive
Jammu and Kashmir
Simmering
Main Dish
Healthy
Ingredients Serving: 5
10 small potatoes , boiled , peeled and deep-fried
2 cups roughly chopped tomatoes
2 tbsp Oil
4 Cloves (Laung)
2 cinnamon (dalchini) sticks
2 Cardamoms
1/2 tsp sugar
2 tbsp fresh cream/ curd
2 tbsp Milk
2 cups roughly chopped onions
4 green chillies , roughly chopped
10 garlic (lehsun) cloves
1/4 cup broken cashewnuts (kaju)
2 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
6 dry whole kashmiri red chillies , broken into pieces
1 tsp Cumin Seeds (Jeera)
1 cup chopped mixed vegetables ( french beans , beetroot,carrot and green peas)
1/2 tsp ginger (adrak) paste 1/2 tsp garlic (lehsun) paste 1 tsp green chilli paste 1 tsp biryani masala
Instructions
Combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft
Keep aside to cool.Blend in a mixer to a smooth puree. Keep aside.
Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and mix on a medium flame for a few seconds.Add the prepared onion paste and stir on a medium flame for 1 to 2 minutes
Add the prepared tomato puree, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously
Add the salt, sugar and fresh cream or curd and add some milk, mix well and cook on a medium flame for another 1 to 2 minutes.
Add the coriander and fried potatoes and cook on a medium flame for 1 to 2 minutes.Garnish with coriander and serve hot with Veg Pulav.
Heat the oil and ghee in a pressure cooker and add the cummin seeds, clove, cardamom, cinnamon and bayleaf and stir on a medium flame for 30 seconds
Add the onions, ginger,garlic, green chilli paste and mix the paste on a medium flame for 1 minute
Add the mixed vegetables, biryani masala, rice and salt and stir on a medium flame for 1 minute
Add 2 cups of hot water, mix well and cook on a medium flame for 2 whistles
Allow the steam to escape before opening the lid. Serve hot with curds and papad.
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Combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft
Keep aside to cool.Blend in a mixer to a smooth puree. Keep aside.
Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and mix on a medium flame for a few seconds.Add the prepared onion paste and stir on a medium flame for 1 to 2 minutes
Add the prepared tomato puree, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously
Add the salt, sugar and fresh cream or curd and add some milk, mix well and cook on a medium flame for another 1 to 2 minutes.
Add the coriander and fried potatoes and cook on a medium flame for 1 to 2 minutes.Garnish with coriander and serve hot with Veg Pulav.
Heat the oil and ghee in a pressure cooker and add the cummin seeds, clove, cardamom, cinnamon and bayleaf and stir on a medium flame for 30 seconds
Add the onions, ginger,garlic, green chilli paste and mix the paste on a medium flame for 1 minute
Add the mixed vegetables, biryani masala, rice and salt and stir on a medium flame for 1 minute
Add 2 cups of hot water, mix well and cook on a medium flame for 2 whistles
Allow the steam to escape before opening the lid. Serve hot with curds and papad.
INGREDIENTS
SERVING: 5
10 small potatoes , boiled , peeled and deep-fried
2 cups roughly chopped tomatoes
2 tbsp Oil
4 Cloves (Laung)
2 cinnamon (dalchini) sticks
2 Cardamoms
1/2 tsp sugar
2 tbsp fresh cream/ curd
2 tbsp Milk
2 cups roughly chopped onions
4 green chillies , roughly chopped
10 garlic (lehsun) cloves
1/4 cup broken cashewnuts (kaju)
2 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
6 dry whole kashmiri red chillies , broken into pieces
1 tsp Cumin Seeds (Jeera)
1 cup chopped mixed vegetables ( french beans , beetroot,carrot and green peas)
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