Kashmiri Dum Aloo( No Onion No Garlic) | Kashmiri Alu'r Dum | Indian Spicy Potato curry without Onion and Garlic

-



Kashmiri Dum Aloo is a famous Indian Veg curry recipe which is a no onion no garlic recipe. It's a spicy dum aloo which goes well with Polau, khichuri/ khichdi, roti(chapati), paratha, puri, kachori or with any Indian bread. You can serve this dish in any occasion. This is very appropriate party recipe for the people who don't eat onion and garlic. As it is a Kashmiri recipe, here Kashmiri red chilli powder is used very generously. In this recipe, dry ginger powder, fennel (saunf) powder and green cardamom powder also played a great role. Beaten curd is also a main ingredient. I love this potato preparation very much. Lets go through the recipe.


 Preparation Time : 15 minutes

Cook Time       : 35 minutes

Serves            : 6-8 people

 

Ingredients:

  • Boiled small Potatoes: 15-18 pieces
  • Mustard oil: For frying the potato + 6 tablespoon for cooking
  • Black peppercorn: 12-15 pieces
  • Cinnamon stick: 3-4 pieces
  • Green cardamom: 5-6 pods
  • Whole caraway seeds(shahi jeera): 1/2 teaspoon
  • Asafoetida: 1/2 teaspoon
  • Crushed Clove: 1/2 teaspoon
  • Kashmiri red chilli powder: 2 tablespoon
  • Turmeric powder(optional): 1/2 teaspoon
  • Coriander powder: 1 teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon            
  • Green cardamom powder: 2 teaspoon            
  • Fennel(saunf) powder: 1.5 tablespoon
  • Dry ginger powder: 1 tablespoon
  • Beaten curd: 1 coffee cup
  • Salt to taste
  • Sugar: 1 teaspoon
  • Coriander leaves: 2 tablespoon

How to Make:

  1. First Peel boiled potatoes with your hand.
  2. Then Prick each potato with fork from all sides.
  3. Chop the coriander leaves & keep aside.
  4. Pour the mustard oil  in a pan and heat properly.
  5. Once hot, add potatoes for frying. Add the potatoes very carefully as the oil is too hot.
  6. When one side is done, turn the potatoes and let fry the other side.
  7. Fry the potato until it gets golden at medium heat.
  8. Then take out the potatoes and place them directly into a Kitchen tissue paper. Keep aside.
  9. Now reduce the extra oil and leave 6 tablespoon oil in pan.
  10. Add Cinnamon stick, Black peppercorn, Caraway seeds, green cardamom(break it before adding). Let it crackle.
  11. Add Crushed clove, Asafoetida in oil. Stir well.
  12. Then add turmeric powder and kashmiri red chilli powder.
  13. Stir well for few seconds.
  14. Add beaten curd and mix very well.
  15. Add coriander powder, dry ginger powder, salt to taste.
  16. Mix well and cook at medium flame.
  17. Add required amount of hot water into it and mix well.
  18. Add fennel powder and mix it.
  19. Now let it boil at medium heat for couple of minutes.
  20. When you can see oil is coming on top, that means masala is cooked properly. Then add fried potatoes. 
  21. Add Sugar.
  22. Cover and cook for 5-7 minutes.
  23. Finally add green cardamom powder, garam masala powder, roasted cumin powder. Give it a good stir.
  24. Sprinkle some chopped Coriander leaves from top and switch off the flame.
  25. Serve it and enjoy with pulao, roti/chapati, puri, kachuri.

My Tip: 

  • Small sized potatoes is the best choice for Kashmiri Dum Aloo but if you don't have then you can take normal potatoes and cut them into two.
  • Don't skip the potato pricking step. It is very important for any dum aloo preparation as in dum aloo we used the whole small potatoes or big pieces of potatoes. So, if you prick the potato, all the flavour of spices will go inside which makes your potato tasty.
  • Add required amount(mentioned in steps) of water means you have to add water according to how much gravy you want. Keep it in mind, gravy will get reduced after cooking and will be little dry after coming to normal temperature.

Related recipe:

Follow Me on:

      Google+  

Comments

Post a Comment

Popular posts from this blog

Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

-
Image
" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this . Lets, go to the recipe. Preparation Time   :   10  minutes Cook Time          :  6  minutes each Serves              :  4  people Ingredients: Minced Chicken- 675 gram Grated Garlic- 5 cloves Grated Ginger- 1 inch Green Chilli(Finely Chopped)- 3
Read more

Aam Tel (Sun Dried Raw Mango Pickle in oil)

-
Image
This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun  dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" ( Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil. Lets go to the recipe. Preparation Time   :   15  minutes Cook Time          :  7  minutes Serves              :  30  people Ingredients: Raw Mango- 2 pieces(300 gram) For marinate the raw mango, Salt to taste Turmeric powder- 1/2 teaspoon Mustard oil- 1 cup Whole spices for tempering the oil, Coriander seeds(lightly crushed)- 1 tablespoon Dry Red chilli- 1 pieces Fenugreek seeds- 1 teaspoon Cumin seeds- 1 teaspoon Nigella see
Read more

Aachari Pork / Indian Style Spicy Pork Curry with Pickling Spice Mix

-
Image
"Achari pork" is a Indian style unique pork recipe which is really a super tasty dish for any party. "Achar" means Indian pickle. Here we have used spices that is generally used for pickle in Indian cuisine. In this dish meat is cooked with "Achari Masala (Indian Pickling Spice Mix) " which gives it a awesome taste and aroma. You can serve it with any Indian bread like rooti, paratha, naan, kulcha etc. or steamed rice / any aromatic Indian rice like polau. Here I have used pork meat, you can use any meat like chicken or mutton whatever you like. Lets try this recipe and surprise your friends and family.I am sure they will be amazed. Preparation Time : 20 minutes Cook Time       : 60 minutes Serves              : 4 people Ingredients: Boneless Pork meat : 350 gram For boiling pork : Salt : 1 teaspoon Turmeric powder : 1/4 teaspoon Deggi mirch powder : 1/2 teaspoon Cumin powder : 1/2 teaspoon For boiled pork marinatio
Read more