Well this was orginally 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 u? So now when I found it I thought better late than never 😉
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 plus 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 once a month atleast at home.
I loved the curry it was yummy but I think what I loved about the curry most was the smell, the aroma divine…. just transported me somewhere else. A mix of hing, fennel,curd, cardamom and cloves cooked in dum… awesome.
See the atta in the corner of the kadai thats 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… I so 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 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.