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3 February 2019

Easy dum aloo recipe

Easy dum aloo recipe

Today we are making easy dum aloo recipe in Kashmiri style. This easy dum aloo recipe is very famous in overall India. In Kashmiri, this easy dum aloo veggie is a part of their daily meal diet.

image of dum aloo

They make it with a special masala which I share it with you today.
They do not use garlic and onions in their veggies that’s why to get a taste in their veggies they make this special type of masala.
So let’s start the recipe,
Prep time: 10 minutes,
Cooking time: 20 minutes,
Total time: 30 minutes,
Servings: 5,
Author: pritee Kadam.
see the dum aloo recipe video on my youtube channel:


Ingredients:

Baby potatoes boiled and peeled 6,
Turmeric powder 1 /2 teaspoon,
Salt as per taste,
Bay leaf or tej patta 1,
Green cardamom or Hari elichi 4,
Cumin seeds 1 teaspoon,
Asafetida or hing ½ teaspoon,
Red chili powder 1 teaspoon,
Kashmiri red chilies 6 to 8,
Ginger paste 1 tablespoon,
Coriander seeds 2 tablespoons,
Fennel seeds 2 tablespoons,
Cumin seeds 1 tablespoon,
Dry mango powder ½ teaspoon,
Star Anise 1,
Cinnamon stick 1 inch,
Peppercorns 6 to 8,
Cloves 3 to 4,
Yogurt ½ cup,
Whole wheat flour 1 tablespoon,
Fresh coriander chopped ½ bunch,
Kasoori methi 1 teaspoon.

Instructions:

       1. Take boiled and peeled potatoes.

imaage of boiled and peeled potatoes

       2. Make holes to all potatoes with the help of a fork.

image of making holes to potatoes

       3. Take a pot and add 2 tablespoons of cooking oil in it and put it on a flame.  
       
        4. Add potatoes in it to fry it.

                   image of frying potatoes
       
        5. Now add some turmeric and salt in it and mix it well.

image of adding turmeric and salt in potatoes

        6. Fry potatoes for 1 to 2 minutes.

image of frying potatoes after adding masala in it



        7. Take it out after frying.

              image of taking out fried potatoes

        8. Take Kashmiri red chilies and add warm water in it to soak it for 10 minutes.

image of soaking red chilies in warm water

        9. Then put it in a mixy jar and grind it to make a fine paste of it.

image of soaked red chilies in mixy jar

image of ground paste of  red chilies in mixy jar

        10. Then keep it side.
        11. Now take the same pot where we fried potatoes and put it on a flame.

        12. Now when oil gets heated put bay leaf, Green cardamom, cumin seeds, asafetida, and ginger paste in it.
image of pot on flame

image of adding bay leaf

image of adding asefoatida

image of adding green cardemom

image of adding ginger paste


        13. Sorted it well.

                                            image of sorting all

        14. Now add turmeric powder and red chili powder in it.
image of adding turmeric powder

image of adding red chili powder

        15. Sorted it well.
        16. Now in other kadhai take all khada masala and dry roast it.  

image of adding khada masala in kadhai

image of dry roasting khada masala in kadhai

        17. Then grind it to make a fine powder of it and keep it aside.

image of khada masala in mixy jar

image of ground masala

        18. Take yogurt in a bowl and add 1 tablespoon of whole wheat flour in it. And mix it well. And keep it aside.

image of adding wheaat flour in yogurt

        19. Now in the tadka pot put red chili paste and add some water in it and mix it well.

image of adding red chili paste in kadhai

        20. Put the lead on it and cook it for 2 minutes.

image of putting lead on pot

        21.  After 2 minutes check it and mix it well.

image of opening lead and checking the masala


        22. Now turn the flame on low and add yogurt in it and mix it well.

image of adding yogurt in masala

image of adding yogurt in masala

        23. Now cover it and cook it for 4 minutes.

image of putting cover on pot to cook the masala

        24. Now check the gravy and add the masala which we made by dry roasting khada masalas, and dry mango powder it’s optional in it. And again cover it and cook it for 5 minutes.

                                          image of opening cover of pot and checking the masala

image of adding powdered masala in gravy

image of adding dry mango powder in gravy


        25. After 5 minutes check it and now add salt in it and mix it well.

image of adding salt in gravy

        26. Then add fried potatoes in it and mix it well so that all the masala goes inside the potatoes.

image of adding fried potatoes in gravy

        27. Now again cover it and cook it for 5 minutes.

image of putting cover on pot

        28. Then after 5 minutes check it and switch off the flame now.

image of opening cover of pot

        29. Then add some kasoori methi and fresh coriander on it.

image of adding kasoori methi in gravy

image of adding chopped coriander in gravy

        30. Take it in a serving bowl and serve hot with chapatti or steamed rice.

image of dum aloo




                                                 
image of print the recipe icon

Easy dum aloo recipe  

image of dum aloo




image of prep time icon

Prep time: 10 minutes,
image of cooking time icon

Cooking time: 20 minutes,
image of total time icon

Total time: 30 minutes,
image of servings icon

Servings: 5,
image of author icon


Author: pritee Kadam.

Ingredients:

Baby potatoes boiled and peeled 5,
Turmeric powder 1 /2 teaspoon,
Salt as per taste,
Bay leaf or tej patta 1,
Green cardamom or Hari elichi 4,
Cumin seeds 1 teaspoon,
Asafetida or hing ½ teaspoon,
Red chili powder 1 teaspoon,
Kashmiri red chilies 6 to 8,
Ginger paste 1 tablespoon,
Coriander seeds 2 tablespoons,
Fennel seeds 2 tablespoons,
Cumin seeds 1 tablespoon,
Dry mango powder ½ teaspoon,
Star Anise 1,
Cinnamon stick 1 inch,
Peppercorns 6 to 8,
Cloves 3 to 4,
Yogurt ½ cup,
Whole wheat flour 1 tablespoon,
Fresh coriander chopped ½ bunch,
Kasoori methi 1 teaspoon.

Instructions:

 1. Take boiled and peeled potatoes.
 2. Make holes to all potatoes with the help of a fork.
 3. Take a pot and add 2 tablespoons of cooking oil in it and put it on a flame.   
 4. Add potatoes in it to fry it.
 5. Now add some turmeric and salt in it and mix it well.
 6. Fry potatoes for 1 to 2 minutes.
 7. Take it out after frying.
 8. Take Kashmiri red chilies and add warm water in it to soak it for 10 minutes.
  9. Then put it in a mixy jar and grind it to make a fine paste of it.
10. Then keep it side.
11. Now take the same pot where we fried potatoes and put it on a flame.
12. Now when oil gets heated put bay leaf, Green cardamom, cumin seeds, asafetida, and ginger paste in it.
13. Sorted it well.
14. Now add turmeric powder and red chili powder in it.
15. Sorted it well.
16. Now in other kadhai take all khada masala and dry roast it.  
17. Then grind it to make a fine powder of it and keep it aside.
18. Take yogurt in a bowl and add 1 tablespoon of whole wheat flour in it. And mix it well. And keep it aside.
19. Now in the tadka pot put red chili paste and add some water in it and mix it well.
20. Put the lead on it and cook it for 2 minutes.
21.  After 2 minutes check it and mix it well.
22. Now turn the flame on low and add yogurt in it and mix it well.
23. Now cover it and cook it for 4 minutes.
24. Now check the gravy and add the masala which we made by dry roasting khada masalas, and dry mango powder it’s optional in it. And again cover it and cook it for 5 minutes.
25. After 5 minutes check it and now add salt in it and mix it well.
26. Then add fried potatoes in it and mix it well so that all the masala goes inside the potatoes.
27. Now again cover it and cook it for 5 minutes.
28. Then after 5 minutes check it and switch off the flame now.
29. Then add some kasoori methi and fresh coriander on it.
30. Take it in a serving bowl and serve hot with chapatti or steamed rice.

  





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