Now in another kadai or pan, heat 2 tablespoons of mustard oil on medium high heat. 9- Once the fried potatoes have cooled down a bit, take a toothpick and prick all the potatoes all over, again. 7- Now, heat oil in a kadai/pan on medium heat. Now add kashmiri red chili powder (which is very different from regular chili powder so use the right one, kashmiri red chili powder gives the curry a vibrant red color without adding heat) and whipped yogurt. The skin would come off easily. Now take a toothpick and prick the peeled potato all over. 1- First, you need to boil the potatoes until you are just able to peel off their skin easily. This is important so that all the spices/flavors gets soaked in internally by the potatoes. In a kadhai, heat some oil and add bay leaf, cardamom, cinnamon and cloves to it. Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool. This Kashmiri Dum Aloo has it's origins from Kashmir in India and makes a delightful vegetarian dish! You prick the potatoes twice, once after they are boiled and then after they are fried. Filed Under: Gravy dishes, Kashmiri cuisine, Sabzi and Curries Tagged With: Baigan, Brinjal, curd, Curry, Dahi, eggplant, jain recipe, kashmiri Cuisine, satvik food, side dish, vangun, yogurt, Hi auntie.. so glad you enjoyed these . How to make Dahi Aloo: 1) Heat oil in a pan & add 12 par boiled potatoes. Sorry ! Serve kashmiri dum aloo hot with rice or roti. Hi all! No spam mail - your email address will not be shared with anybody ever - promise! I thought the trickiest part of this recipe is to boil the potatoes perfectly. Your email address will not be published. It also goes well with jeera rice or matar pulao.. I say this as if I'm excited but I’m not actually lol! I love spicy foods and these potatoes look delicious! In a bowl, take the curd and add red chilli powder to it and mix it well. But today I have brought a twist in our traditional dum aloo recipe by infusing a taste of kashmiri spices with our favourite dum aloo. . Love spicy curries and I love all the step by step photos here! Dum Aloo (also spelled as Dam Aloo) or Aloor Dum (Bengali: আলুর দম, Hindi: दम आलू) is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Once it was warm, I added in the potatoes. 3- Once the water came to a boil, I switched off the flame and covered the pan. Following this method, the potatoes were perfectly boiled, just what you need for this recipe. Fry the potatoes until they are golden brown in color from both sides. Though it doesn’t need any fancy spices, some spice plays an important role in making this curry different than other dahi baingan recipes. Hope you guys give this recipe a try. So let’s hit the kitchen and come out in just 45 minutes with a pleasant surprise for our family. Keep stirring until you see a bright red color. 14- Add fennel powder, ginger powder, salt. The boiling and frying the potatoes takes time, but once you have prepared the potatoes, the rest of the recipe is really easy. To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly. It is typically made from baby potatoes only since its preparation requires the small whole potatoes to be pierced well for the oil to seep in. Kashmiri dum aloo: acercamiento de patatas picantes en la sartén sobre la mesa. 11- Now add kashmiri red chili powder (which is very different from regular chili powder so use the right one, kashmiri red chili powder gives the curry a vibrant red color without adding heat) and whipped yogurt. The skin would come off easily. She makes it this way this Kashmiri dum aloo is one of potato. 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