Jain Dum-Aloo/ Niramish Aloo Dum/ Kashmiri aloodum/ dum-aloo

Jain Dum-Aloo/ Niramish Aloo Dum/ Kashmiri aloodum/ dum-aloo

In Indian Eating habits there are numerous cuisine names that include “Dum” as a prefix. The conventional way of making “Dum recipe” means letting the dish breathe in its own aroma or juices to make it more flavourful. In this method of cooking the vessels are sealed by dough or cloth so that the steam gets trapped & allows the dum recipe to cook slowly.

In this fast life, it is not possible to follow the traditional way of cooking, though we like to enjoy the authentic recipes. This Kashmiri dum-aloo recipe will be genuine & tasteful, even if it is been prepared with easily available ingredients & in an effortless way.

Various other ways of cooking dum aloo include the use of gram flour, onion, garlic, tomatoes & other ingredients. But, here Indian Eating Habits shares a dum-aloo recipe without onion garlic, which is super quick & super easy to prepare. This easy dum-aloo recipe will unquestionably fill your mouth with Indian flavors. All you need is some of the dry ingredients which are readily accessible in the kitchen & it will lead to a most appetizing veg dum-aloo recipe without onion garlic. This is the reason why Indian Eating Habits always brings delicious & satisfying cookeries for their readers.

Ingredients:

1 tsp cumin seeds

2 dried red chili

1 Bay leaf

1 stick of cinnamon

A pinch of asafoetida

1 ½ tsp coriander powder

1 tsp roasted cumin powder

½ tsp turmeric powder

½ tsp Kashmiri red chili powder

Pinch of black salt

1 tsp Dry mango powder

1 tsp crushed dried fenugreek leaves

2-3 green chili finely chopped

1 tbsp ginger paste

2 tbsp thick beaten curd

Salt as per taste

A handful of cashew ground into powder

½ cup blanched green peas

500-700 gms Baby potato

Recipe:

• Boil potatoes with plenty of salt & 1lt water. As soon as potatoes are boiled, peel immediately & toss with ½ tbsp salt & keep it aside. (Tossing the potatoes with salt will allow the salt to penetrate inside potatoes).

• Before we begin, take all powdered spices (except turmeric & Kasuri methi) along with ginger paste.

• Add 1/4 cup hot water, black salt in the powder masala & make a paste.

• Heat 2 tbsp of mustard oil in a kadhai, add Cumin seeds, bay leaf, cinnamon stick, dry red chili & asafoetida.

• Add the turmeric to oil & mix on low flame. (Adding turmeric directly to oil will give a nice color to dum-aloo).

• Add the masala paste we made & chopped green chilies to oil & keep stirring on medium flame.

• Add beaten curd & stir fast on medium flame so that curd does not curdle.

• Saute spices till it releases oil on low flame for 5 mins.

• Now, Add salted boiled potatoes & mix all well for 4-5 mins.

• Add ½ liter Hot water & keep on high flame.

• Let it come to the first boil.

• After the first boil, cover the kadhai & let dum-aloo cook on a medium flame for 10-15 mins. (Slow cooking here will allow the gravy flavor to get absorbed by the potatoes)

• Add green peas in the gravy & Kasuri methi, cover it & let it absorb all juice for about 2-3 mins on medium flame.

• For final touch, Add grounded cashew powder.

• Add freshly grated ginger (This gives nice Fresh flavor, We personally Fan of Ginger you can totally avoid it) Garnish fresh coriander & It’s ready!!

Enjoy with, Poori, Parantha Fulka or even rice.

It will taste awesome!!

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