Recipe for Dum Aloo - Kashmiri
Cook baby potatoes, allow to cool, peel skin, saute in a pan with 2 tsp of oil and keep aside ready. In a wok, add oil, and add chopped tomatoes, saute well, allow to cool and grind to puree and keep ready.
Now in a Chinese Wok, add 2 tsp of Butter, add Lavang, tej patta, cardamon, bay leaves and add tomato puree and mix well. Add little salt for tomato to cook well. Add turmeric powder 1/4 tsp, Aaharam Special Chilly Powder (for exact colour) 1 tsp, coariander powder and cumin powder 3/4 tsp each and mix well. Add the sauted potates and sprinkle water to cook well. Now add remaining salt for its perfect taste. Allow to cook for 3 mins. Now add 1 tsp of Fresh cream (if not available) Fresh Curd and mix well. Sprinkle 1/2 tsp of Garam Masala and 1 tsp of Kasuri Methi and mix well. Remove and garnish with Coriander leaves and serve Hot with Roti / Phulka.
(In this picture, Onion is sliced and place above only for Taking Picture)
This is no-onion No-Garlic recipe.
Serve with Joy, and Serve with Pride
