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by Monika

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Kashmiri Dum Aloo

A lovely dish made from potatoes and dum-cooked! This Kashmiri Dum Aloo is fantastic πŸ™‚

Well, this was originally supposed to be posted on 15th for Indian Cooking Challenge that Valli hosts. This time dish being Kashmiri Dum Aloo, but you all know what happened to my camera, don’t you? So now when I found it I thought better late than never πŸ˜‰

Now I make dum aloo quite often at home but I make it the Punjabi way with lots of onions and tomatoes and khada masala (whole spices) and everyone in the house loves it. So when Valli posted the Kashmiri version, I was very excited. Also it was a curry after ages I think, the last one was Punjabi Kadhi and that is certainly no challenge for me as we make it at least, once a month, at home.

I loved the curry it was yummy to eat. But, I think what I loved about the curry most was the smell, the aroma was divine. It just transported me somewhere else. A mix of hing, fennel,curd, cardamom and cloves cooked in dum -awesome.

 

Kashmiri Dum Aloo

 

See the atta in the corner of the kadai? That is what I used for sealing the kadhai to create the dum. I am not posting the recipe here. You guys can go to Valli’s post and get it, but it was a yum dish which I enjoyed with phulkas and N with paranthas.

The only thing I didn’t like about the dish was deep frying the potatoes. Now I hate deep frying and everyone here knows it. So I wanted to change the step here too but for the challenge we have to follow the recipe as it is. The only change I made was that I used rice bran oil instead of mustard oil because I am allergic to mustard oil. But next time when I make this dish (which I sure will) I will just par boil and roast the potatoes rather than deep frying them. I think that will work as good as this.

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Breakfast & Brunch// Indian Curries & Sabjis// Mains// Vegetarian6 Comments

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Comments

  1. Swaram says

    December 21, 2010 at 5:35 am

    I will try this one, with roasting ofcourse πŸ™‚
    Looks yum πŸ™‚

    Reply
  2. monikamanchanda says

    December 21, 2010 at 10:16 am

    yeah I personally think roasting will taste excellent too

    Reply
  3. asha says

    December 22, 2010 at 5:31 am

    Dum aloo looks so similar to the ones which my kashmiri friend Preeti Razdan made it during a kashmiri lunch. Wish it were real.
    I am new to your blog and going through your Past cake bakes.

    Reply
  4. monikamanchanda says

    December 23, 2010 at 4:50 pm

    wow asha thats a huge compliment thank u so much and welcome here hope u like what u read πŸ˜€

    Reply
  5. Srivalli Jetti says

    December 23, 2010 at 5:16 pm

    heheh..you finally got the camera!..very good..glad that you did mons..yeah even I felt we could’ve avoided the deep fry..but anyway for once we can I suppose!..:)..looks very inviting..

    Reply
  6. monikamanchanda says

    December 28, 2010 at 4:30 am

    yeah for once its ok I guess thanks dear

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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