DUM ALOOMost people when served the Dum Aloo for the first time in a Kashmiri home are surprised because it has no thick rich gravy or stuffing in the potato at all. The original recipe is a simple two step process that features just the humble potato which is deep fried and then cooked in a spectrum of traditional spices like saunf, ginger powder, elaichi, of course, the fiery looking Kashmiri Lal Mirch powder, topped off with a dollop of curd which balances the spices but also imparts a depth to the flavours and colour. Served with steamed rice, no Kashmiri Pandit festive feast is complete without this earthy dish.
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Recipe
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Ingredients
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Varimuth Gogji |
Monj Haakh |
Nadru Yakhni |
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