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Friday, 15 September 2017

Dum Aalu - Kashmiri

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