Ingredients
- 500 gm baby potatoes—parboiled and peeled
- 250 gm tomato puree
- 4 cashew nuts—ground into a paste
- ½ cup fresh cream
- ½ cup yogurt
- 2 bay leaves
- 1 tsp ginger-garlic paste
- 2 kashmiri red chilis
- 1 tsp fennel seed powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp Turmeric powder
- 1/2 tsp Garam masala
- salt to taste
- ¾ tsp Sugar
- 4 springs coriander—finely chopped
- 3 tbsp mustard oil
Note: Mustard oil is commonly used in in cold regions, like Kashmir, and provides the body with the necessary heat to survive in bone-chilling climatic conditions. People who live in warm and humid areas, such as Chennai, Mangalore, and Hyderabad, can substitute mustard oil with gingelly oil.
Kashmiri aloo dum is famous for its rich and creamy texture. And, when it comes to taste, Kashmiri aloo dum is tangy, spicy, and a tad sweet; a combination that complements bland breads and plain rice like a genius! This recipe takes 15 minutes to prepare and 15 minutes to cook and serves 4.
Health Benefits:
Kashmiri aloo dum is packed with oodles of carbohydrates (from the potatoes), essential fatty oils and proteins (from cashew, cream, and curds), and digestive compounds (from ginger, garlic, cumin, chilis, and fennel). This recipe incorporates very little oil, making it ideal for diet-conscious folks. This dish also contains a considerable quantity of tomatoes, which are rich in vitamins A and C. Turmeric contains curcumin—a compound well-known for its cancer-fighting abilities.
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Preparation of Aloo Dum:
Pack piping hot and delectable aloo dum with parathas, chapatis, or rice in a smart Vaya Tyffyn. After beginning work on a hectic note, the only thing that you need is hot, homecooked meals during lunch hour! Trivia:
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