Aloo Dum Curry with Veg Pulav

    Dum Aloo or Alu Dum 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.


    Andhra Pradesh, India
    1 person made this

    Ingredients

    • 10 small potatoes , boiled , peeled and deep-fried
    • 2 cups roughly chopped tomatoes
    • 2 tbsp oil
    • 4 cloves (laung)
    • 2 cinnamon (dalchini) sticks
    • 2 cardamoms
    • 1/2 tsp sugar
    • 2 tbsp fresh cream/ curd
    • 2 tbsp milk
    • 2 cups roughly chopped onions
    • 4 green chillies , roughly chopped
    • 10 garlic (lehsun) cloves
    • 1/4 cup broken cashewnuts (kaju)
    • 2 tsp fennel seeds (saunf)
    • 1/2 tsp turmeric powder (haldi)
    • 6 dry whole kashmiri red chillies , broken into pieces
    • 1 tsp cumin seeds (jeera)

    Directions

    1. Combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.Blend in a mixer to a smooth puree.
    2. Keep aside.Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and mix on a medium flame for a few seconds.Add the prepared onion paste and stir on a medium flame for 1 to 2 minutes.Add the prepared tomato puree, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
    3. Add the salt, sugar and fresh cream or curd and add some milk, mix well and cook on a medium flame for another 1 to 2 minutes.Add the coriander and fried potatoes and cook on a medium flame for 1 to 2 minutes.Garnish with coriander and serve hot with Veg Pulav.
    4. 1 cup chopped mixed vegetables ( french beans , beetroot,carrot and green peas) 1 cup long grained rice (basmati)
    5. soaked for 15 minutes 1 tbsp oil 1 tbsp ghee 1/2 tsp cumin seeds (jeera) 1 clove (laung) 1 cardamom (elaichi) 1 small stick cinnamon (dalchini) 1 bayleaf (tejpatta) 1/2 cup sliced onions 1/2 tsp ginger (adrak) paste 1/2 tsp garlic (lehsun) paste 1 tsp green chilli paste 1 tsp biryani masala powder salt to taste
    6. Heat the oil and ghee in a pressure cooker and add the cummin seeds, clove, cardamom, cinnamon and bayleaf and stir on a medium flame for 30 seconds. Add the onions, ginger,garlic, green chilli paste and mix the paste on a medium flame for 1 minute
    7. Add the mixed vegetables, biryani masala, rice and salt and stir on a medium flame for 1 minute. Add 2 cups of hot water, mix well and cook on a medium flame for 2 whistles. Allow the steam to escape before opening the lid. Serve hot with curds and papad.

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