Kashmiri dum aloo -Today my kitchen is all set for Kashmiri dum aloo, my husband is posted to Kashmir these days..vegetable availability is a great problem here, especially for vegetarians. The first thing which clicked me was potatoes. These are always available to save us from any type of severe condition. Dum aloo is a delicacy of Kashmir nicely pricked and fried potatoes in curd gravy with a strong flavour of Aniseeds and cardamom enhance the taste of these potatoes.
No Onion No Garlic
The best part about this curry is that it has no onion or garlic in it. However, this is the best curry for all those vegetarians who don’t use onion or garlic in their food. Are you wondering how can cook without adding onion and garlic? If yes, then you are at the right place. In fact, These two ingredients are known to hold an important spot in the kitchen. Most Indian delicacies are dominated by these two ingredients and one can definitely not imagine cooking without them. Their distinctive taste and flavour set them apart from other ingredients; add them to delicious curries, tandoori snacks, pakoras, snacks, biryanis or anything – onion and garlic make a food taste just better.
However, some may not like adding both these ingredients and prefer having their dish simple and light. Some people may also avoid eating onion and garlic during festivals. Moreover, you can add flavour and aroma by using spices and herbs in my previous post I had shared so many no onion recipes like ALOO BHURJI – Simple Day To Day Recipe, Aloo latpate || Potato Curry No Onion Garlic are few of them.
Moreover, I would like to suggest you a few more recipes from my blog
HOW TO MAKE THIS DELICIOUS SABJI?
Firstly, I took 4 – good medium-sized potatoes and parboiled them. I peeled them and then
pricked them nicely with a toothpick. The process of pricking the potatoes makes them very light, if not that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry a potato first and check.
The size of the potato is also important, it should be of medium size and should not be very small. (And please be very careful while pricking as I spoiled two potatoes by over pricking them ) .After pricking I deep-fried them in hot oil till They turned nice golden brown.
Meanwhile, I Whisked the yoghurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Properly whisking is really important to make a smooth gravy. Then I heated mustard oil in a skillet and Added the clove powder and asafoetida / heeng in it. Then I added whisked curd mixture in it while stirring it first I simmer down the flame and added salt in it and cooked till the oil separated, then I added golden fried potatoes in it and around one cup of water and cooked till the gravy turned thick and was absorbed by the potatoes.
You can eat it like that also but I prefer a little gravy in it so I added 1/2 a cup of water and boiled it for some time. At the time of serving I Seasoned it with 1/4 tsp of garam masala and green coriander. you can omit green coriander, I used it because I love the fragrance of this beautiful herb. Serve these potatoes with any Indian bread and enjoy.