Dul Alu specifically belongs to Kashmiri Cuisine … The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. It is a popular recipe cooked in all parts of India but the most popular recipes that made a place in every house were Kashmiri Dum Alu, Punjabi Dum Alu and Bengali Dum Alu also known as “Aloor Dom” made in mustard oil. The Kashmiri Dum Alu has a specific taste and aroma of fennel and is made in a spicy gravy, whereas the Punjabi Dun Aloo has subtle taste with mild use of spices.
Alu Dum is certainly that one vegetable that is loved by one and all. A perfect blend of spice and cream makes it absolutely scrumptious specially when teamed up with Kashmiri Fruit Pulao, Butter Naan or Dahi Ki Roti.
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
helping
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- 250 gms Baby Potatoes - (peeled and washed)
- 3 Onion (roughly chopped) medium
- 3/4 inch Ginger - (minced)
- 3 - 4 can Garlic ginger-garlic - buds (minced) You even take paste - 1 tsp
- 3 Tomato medium
- 1/2 cup Fresh cream - (i used Amul)
- 1/2 tsp zeera Shah
- 1 / Bay leaf Tej patta - or 2
- 1 inch Cinnamon - stick
- 1/2 cup Cashew Nuts
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 1/2 tsp Fennel Roasted powder
- 1 1/2 tsp Red chilli powder
- 1 tsp red chilli Kashmiri powder
- 2 tbsp butter Ghee Clarified /
- Salt as needed
- 2 tbsp Oil
- 1 - 2 tbsp coriander Fresh - finely chopped
- 2 tbsp Fresh cream
Ingredients
For Garnishing :
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- Peel the baby tomatoes, wash and fry them till golden in color and keep aside.
- Heat oil in a wok and fry the roughly chopped onions till brown and strain the oil and keep the fried onions aside to cool. Grind it in a mixer grinder to make a smooth paste.
- Meanwhile chop the tomatoes. Now in a non stick pan add the strained oil and heat. Now add the chopped tomatoes , pieces of cashew nuts and cinnamon.
- Cook them all in medium flame till the tomato leaves water and turn mushy. Switch off the flame and leave it to cool.
- Similarly grind the cool tomato mix to make a puree.
- In a large wok heat clarified butter/ghee and add bay leaf, shah jeera, minced ginger and garlic and fry.
- Now add the onion paste and the tomato paste and fry them all together for few minutes.
- Now add the spices like turmeric powder, coriander powder, garam masala powder, red chilli powder, kashmiri red chilli powder (to add color) and fry the masala nicely till the oil starts leaving the sides.
- Take half cup of fresh cream and add in the masala and stir well.
- Once the masala is done add the fried potatoes and water as per your choice for gravy.
- Now add the roasted fennel powder ad adjust the salt as per your taste.
- Close the lid, simmer the flames of the gas and allow the potatoes to cook slowly till they are properly cooked.
- Once the potatoes are cooked nicely, turn off the gas and garnish the Dun Alu with chopped coriander. Just before serving add some fresh cream on the top.
- Serve hot with Naan or Pulao.