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DUM ALOO HOW TO
DUM ALOO SKIN

(दम आलू) Dum Aloo aka Alu Dum or Dam Aloo is an Indian curry which originated from the snowy mountains of the Indian state of Jammu and Kashmir. Let me rephrase it “This potato curry is for everyone who loves potatoes (aloo).” 🙂 I finally made this curry during this weekend and this recipe is for those who wanted me to make this and share it for a long time. This is the recipe for which I have been getting a lot of requests and I have been somehow postponing it.

Today I am sharing the recipe of Lehsuni Dum Aloo aka Garlicky potatoes with you. The potatoes are generally pricked with the help of a fork, boiled in salted water, peeled and then they are deep fried or shallow fried till they are golden brown. Learn to make Lehsuni Dum Aloo | Spicy Garlicky Potatoes curry with a simple step-by-step video tutorial. You can follow me on Pinterest and Instagram for latest updates.Go to recipe Step-by-step-photos Watch recipe video If you like this recipe Please leave us a star rating and leave us your comments below in the recipe card. Instant Pot Aloo matar Chutney aloo Vegetable Jhalfrezi Achari aloo gobhi Bombay Masala Potato Roast South Indian Style Chettinad Potato If you love potato/aloo there are many potato curry recipes on the website which you may want to check out.

DUM ALOO SKIN

If you are cooking potatoes with the skin you have to make sure that these are scrubbed and cleaned properly so that there is no dirt on them.

First it saves a lot of time that is spent on peeling so many baby potatoes and skin preserves nutrition.

Original recipe is cooked with peeled baby potatoes.

or you can add 1 tablespoon of gram flour/besan while adding yogurt.

To prevent curdling of yogurt always add salt in the last, use good quality fresh curd, sour curd does not work for this recipe.

You can add less or more water as per how you want the gravy of Kashmiri dum aloo.

Check the consistency of gravy if it is thickened to your preference take it off the heat or otherwise cook it in open till you get the required consistency of gravy.

I have made the curry with baby potatoes, you can make a regular potato curry too.

This method works as good as deep fried ones but reduces the oil used in the recipe to a great extent, I find this baby potato curry is tasty too.Īlso, I did not peel the potatoes, potatoes go in the recipe with skin on as this helps to preserve the nutrition in potatoes. In this recipe, I have not deep fried the potatoes, but just parboiled them with salt and sautéed them in a wok just like this recipe of potatoes. This way after cooking them with spicy gravy the baby potatoes absorb the flavours of aromatic gravy and taste of gravy seeps in. In Authentic Kashmiri dum aloo, baby potatoes are deep fried after poking them with a fork. The gravy of dum aloo looks vibrant and has rich red colour due to the use of Kashmiri red chilli. Kashmiris prefer their food with a lot of spice and heat because of cold climate there so it’s the spiciest dum aloo recipe. The gravy looks rich, but in the taste and the mouthfeel, this curry is much lighter as it does not contain cream or lot of cashew paste. Also, the gravy in Kashmiri dum aloo is yogurt based. Use of fennel and ginger powder is Kashmiri cuisine gives it a distinct aroma and taste. Kashmiri dum aloo is different from rest of the versions because of use of fennel and dry ginger. Spices and Seasonings: dry ginger powder, kashmiri red chili powder, fennel powder/saunf powder, turmeric powder, cinnamon, Nutmeg powder, salt, garam masala powder, bay leaves.

DUM ALOO HOW TO

How to Make Dum Aloo Ingredients Neededįresh: baby potatoes, fresh tomato pulp, yogurt Punjabi style dum aloo which are popular in restaurants, Bengali Alur dum, Mughlai Dum aloo, but the one I cook at home most of the times is Kashmiri style dum aloo. Dum Aloo or Aloo dum is one of the popular potato recipe on restaurants menu.Įven Dum aloo is cooked in various style across India. There are huge variety of Indian potato curry recipes that are cooked in different styles. It is cooked without onion or garlic and using minimal spices. The recipe of Kashmiri dum aloo is different from the regular. This baby potato curry from India also known as Dum Olav or Dun Aloo, Kashmiri dum aloo is usually served with rice. Potatoes spiced with fennel, dry ginger and red chilli cooked in yogurt based gravy taste absolutely delicious. Kashmiri dum aloo is baby potato curry from Kashmir.