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Home-cooked Recipes

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DUM ALOO

Most 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.
Recipe
  • Boil the potatoes : 250gm
  • Peel the potato skin & nicely prick holes with a toothpick or fork from all sides
  • Heat the oil in a pan to deep fry the potatoes
  • Fry the potatoes in sim & medium flame till they are reddish brown 
  • Put the fried potatoes in the pan you will cook the dish in
  • Pour oil in the pan : 2 serving spoon
  • Sauté Asafoetida (Heeng): ½ spoon, Clove (Laung): 2 , Cumin (Zeera) seeds: ½ spoon, Bay Leaves (optional)
  • Mildly grind the Black Cardamom (Badi elaichi) & sprinkle it on the potatoes: 1
  • Cover the pan for five minutes
  • Remove the lid & add Kashmiri red chilli powder (Laal Mirch): 2 tablespoons 
  • Stir everything together
  • Salt (Namak): 1 spoon
  • As soon as the Kashmiri red chilli powder mixes with the potatoes pour Curd (Dahi) & mix thoroughly : 2 spoons of 
  • To reduce the heat of the chilli pour some Water : 1/2 bowl & stir well
  • Add Ginger (Adrakh) powder: ½ teaspoon & Fennel powder (Saunf) : 1 teaspoon, Garam masala: ½ teaspoon, Cardamom (Elaichi) powder : ½ teaspoon
  • Mix everything well, put the lid on & let the potatoes simmer with the spices for 5-7 minutes.
  • Pour one and half glass water
  • Put the lid on & cook on low flame for 20 - 30 minutes or until the potatoes are tender
  • Garnish it with garam masala: ½ teaspoon
  • Serve it with Roti or steamed rice
Ingredients
  • Potatoes (Aloo)
  • Oil
  • Water
  • Asafoetida (Heeng)
  • Clove (Laung)
  • Cumin (Zeera)
  • Black Cardamom (Elaichi)
  • Kashmiri Red Chili Powder (Laal Mirch)
  • Salt (Namak)
  • Curd (Dahi)
  • Ginger Powder (Adrakh)
  • Fennel Powder (Saunf)
  • Garam Masala
  • Bay Leaves (optional)
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