This bengali version inclused paach phoron unlike the North Indian version In North Indian Aloo Sabzi, big size potatoes would be roughly broken and added in the stew where as in Aloo Dum Bengali style, it’s always with baby potatoes. I love the rustic North Indian Aloo Sabzi just as much as I love this baby potato stew Bengali Aloo Dum (spiced baby potato stew) is a little different from the North Indian version, mainly in terms of spices that goes in and also the variety of potato that is used. Is this different from North Indian Aloo SabziĮvery region has their fav potato stew. My brother never cared for new clothes but my excitement was always at heights, especially during this time of the year. No kidding!Ĥ days of Durga Puja meant 2 new outfits per day, one for morning and one for evening. My Dad was ready, he has promised me 8 outfits and two pairs of shoes. “So you can eat fast?” I wouldn’t care to respond, I was just too excited to go for shopping. I would gobble up the breakfast as fast as I could, which was a rare scene. In other words, pure vegetarian Spiced Potato Stew. Ma would at times ignore the onion garlic and make it Niramish Aloo Dum. Of course that was never my choice of breakfast and I used to settle with cereal or toast.īut on weekends and festive season, an indulging breakfast spread shows up on the table. It’s often bread or ruti with leftover curry. This Bengali style dum aloo is a favourite in many household and often you can even find it as a Kolkata street food during morning hours to feed the hungry souls on the go.īengalis don’t have a wide range of breakfast options. This is a simple dum aloo recipe prepared with onion, garlic and lots of aromatic spices. Bengali Aloo Dum ( Spiced Baby Potatoes) is a quintessential Bengali weekend breakfast, often paired with luchi (fried mini flat bread). The photo has changed but the recipe stays the same! I’m amazed how some recipes like this traditional dum aloo Kashmiri have stood the test of time.Baby potatoes, boiled just until fork tender and then sautéed in spices until the sauce gets thick and coats all over. This is the very first food photograph that I took for my blog. I’ve come a long way since October 2010 in writing, food photography, and also recipe videos now ( yay! and a big thanks to all you wonderful readers!). While I’ve recently (Feb 2018) updated this blog post, this is the very first recipe with which I started this dream of exploring and sharing new recipes with the world through food blogging. In India, we even have a nursery rhythm for kids with potato as the hero -“ aloo kachaloo beta khan gaye the” with kind of all the Mr.Potato characters :-). But one ingredient that is common to every cuisine all over India, is the potato! Whether it is the aloo Kangmet in Manipur, or dhabeli in Gujarat, aloo samosa in Delhi or aloo paratha in Punjab, dum aloo in Kashmir or masala dosa in Kerala every regional cuisine has a few potato recipes! Potato is a favorite all over India! From the State of Kashmir in the North to the state of Kerala in the South, the ingredients, the cooking methods, the spices, everything changes completely. Indian cuisine is so vast and varied that often the word Indian cuisine would be a misnomer. Small new potatoes are ideal for Kashmiri dum aloo recipe The potatoes are first lightly boiled, then sautéed in oil and then cooked with all the spices.
DUM ALOO RECIPE SKIN
The new potatoes have a very thin skin and in this recipe, they are cooked with their skin. What kind of Potatoes are best for Dum aloo recipe?ĭum aloo Kashmiri is usually made with new baby potatoes. Kashmiri cuisine is known for the use of dry fruits and aromatic whole spices like fennel, bay leaf, cloves, cinnamon, and star anise. Potato is such a versatile ingredient and in this dish, it beautifully takes on the flavor of all the spices. There are dum aloo recipes that use an onion-tomato gravy base but I like the simplicity of this Kashmiri dum aloo recipe using only potatoes and spices. There is no onion, garlic, ginger or tomato used to make the gravy base. The recipe is very simple using just potatoes and spices. Thick Kashmiri dum aloo curry served with kulcha bread In this recipe, sautéed baby potatoes are cooked with aromatic spices to make a semi-gravy preparation. Kashmiri dum aloo is a flavorful dry potato curry from the North Indian Kashmiri cuisine.