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.
10 small potatoes , boiled , peeled and deep-fried
2 cups roughly chopped tomatoes
2 tbsp oil
4 cloves (laung)
2 cinnamon (dalchini) sticks
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)
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. 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.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.
1 cup chopped mixed vegetables ( french beans , beetroot,carrot and green peas) 1 cup long grained rice (basmati) , 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 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. 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.