What would you call a gravy that has potatoes simmered in a creamy gravy with the right dose of Indian spices? I would call it ‘Heavenly’ or in simpler terms –‘Kashmiri Dum Aloo’.
This month for Indian Cooking challenge, Srivalli choose ‘Kashmiri Dum Aloo’.I had tasted this just once and remember it to be very creamy and flavorful and I can still recollect enjoying it with some hot butter naan- An absolute delight to the taste buds.
Srivalli choose this recipe from Indian food .The gravy that I had savored earlier was very creamy so I chose to make it a little rich. Moreover, Mister prefers gravies that are thicker.
So this morning when most of them had already posted the challenge. I was rummaging the net for recipes. I found this version at Mansi’s blog. Hope Srivalli doesn’t mind me cooking up another version.
The procedure is pretty simple and has a few pre-preparations that can be made ahead. I used the big variety of potato as I don’t get baby potatoes around here and also I chose not to deep fry them. I took only half an hour to get this dish ready! When the potato is marinating you can blanch and puree the onion, almonds and tomato.
So here is the creamy Kashmiri Dum aloo…..
I used:
Potato- 1 large
Tomato – ½ [of a large one]
Onion- 1
Almonds- 10
Yogurt- 1 cup
Chilli powder -1 ½ teaspoons
Fennel powder – 1 teaspoon [Dry roast fennel seeds and powder]
Ginger powder- 1 teaspoon
Cardamom seeds from 2 pods
Cloves- 2
Bay leaf – 1
Grated garlic- 1 teaspoon
Kasuri methi -1 teaspoon
Oil- 2 teaspoons
Salt to taste
Coriander leaves to garnish
Step-by-step procedure
Serve hot garnished with coriander leaves.
Perfect with Chapatti/ Phulka/ Roti/ Naan.
My notes:
- Use baby potato if they are available. Also deep frying the potato enhances the taste of the dish. Pierce the baby potatoes and soak them in salted water for 10 minutes.Deep fry them and put into yogurt mixture to marinate and follow the recipe as above.
- Cashew can also be added along with almonds to make a paste. Or cashew paste can be used instead of almond paste.
- To make it richer you can also add milk / cream instead of water in step 11
- In the last step you can also add a teaspoon of garam masala along with kasuri methi.
Bon Appetit…
Even I would call this 'heavenly',illustrative clicks are too good. Gorgeous looking dum aloo.
mm!!! yummmy!!!!
Looks so yummy..
U have prepared them more rich with almonds and onion&tomato paste, looks soo delicious PJ..
yummy and tasty step by step clicks are nice
truly mouthwatering..
yummy n creamy aloo..
Looks great and definitely delicious. Your pics and tutorial very good
I appreciate you dear for your wonderful presentation..:)
Tasty appetite
this version looks just as tasty!! I tried almost the same way too!
looks great!…yum yum!
This looks awesome…mouth watering.
I changed up the recipe too since my husband doesn't like yogurt based curries. I hope Valli doesn't mind. Your version looks amazing.
looks delicious PJ 🙂
tht looks so so delicious n mouthwatering….wow
Lovely dish I like the slight changes you have made to the dish.
looks delicious PJ! Captures are good with illustrations guiding all the way.I know this would taste heavenly with rotis and naans..!!
Love it..looks so appetizing..
US Masala
yummy n very rich ! also loved ur very detailed tutorial !!
Looks so tempting nice color
Looks great PJ..well since it came out well, changing the recipe doesn't matter..:)