Dum Aloo - By Vahchef @ Vahrehvah.com
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- čas přidán 6. 09. 2024
- Dum aloo Kashmiri is an extremely delicious main course dish which is actually potatoes cooked in rich spicy yoghurt gravy.
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Ingredients
2-3 grams baby potato
2-3 number cardamom
2-3 number cloves
1 springs coriander leaves garnish
1 tbsp coriander seeds
1/2 tbsp cumin seeds
100 grams curd
1 tbsp fennel pdr
1/2 tbsp garam masala pdr
1/2 tbsp garlic paste
1/4 tbsp ginger pdr
1 tbsp oil
1/2 tbsp red chilli powder
to taste Salt
1/2 tbsp turmeric powder
Directions
• boil the potatoes and peel them properly. Now prick the peeled potatoes all over with a fork
• heat oil add cumin ,garam masala whole ,chopped garlic mix all spice pdrs with little water and add to the mixture
• . Mix curd, Simmer
• add potatoes for about 20-25 minutes and your Kashmiri dum aloo dish is ready to be served.
• i added little pdr of fried cashew nuts for my own variotion , since one has to develop taste for this recipe you may want to add tomatoes
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This is an amazing recipe. A lot of people have commented if this is the authentic Kashmiri Dum Aloo or not, Honestly, I don't know but this is an amazing recipe. I tried it and also added the cashew powder at the end which was an amazing idea. It tasted great
Hi Sanjay,
More than the dishes you make,i admire the passion which you show each time you cook.Wish i could be passionate abt something like you!!
+akshay17777 Keep trying...
I follow your recipes. They are really good. And also like the way you narrate. Many people might have problems with your talking but i enjoy it. This clearly shows that you are passionate about what you do. And it makes me try the dishes more. Just one question, dont we need onions for this recipe? Just a query.
Made this dish, it came out very good. I didn't use ginger powder but used fresh ginger instead. It's a good recipe for winter season, the garam masala warms you up from the inside. For the non vegeterians out there if you want to add a little more flavor I would throw in a chicken cube or even some chicken broth
hello ... m from Jammu n for kashmiri dum aloo ... we have to prick boiled potato with fork or tooth pick and hv to fry it... afterwards we proceed to make Masala n all... :)
I saw this video exactly in 2009 for the first time and asked my mom to try this dum aloo and till date it's been my favourite
Iam back again in 2022✌️😊
fennel powder is a very important component to kashmiri dishes, I would not go without. you can it prepowdered in indian stores or you can get the whole fennel seeds and grind them in a mortar and pestle, its really very easy.
your all cooking shows, the great passion and the preparation style you shows is an inspiration A very few people like you hatts off
whatever it is, i cooked this. ofcourse did not add so much coriander powder and fennell powder. It turned out good. my husband liked it.
you now, thanks god, he can make Kasmiri Dum Aloo taste different. And if you go from one family or friend to an other house, each time the same dish taste different.... Thats wonderful, coz if all taste the same, how buring is that ...
He is the best Chef ever ....
This guy's mouth never burns, he takes out the hot steaming food and gulps it in.... amazing! though, he is a very good cook and they way he greets in the begining of his videos, shows he is a good human being as well.
I wonder how chef can eat the dishes he made, right out of the pan. i am so scared of eating anything hot, but this man eats everything steamy.
Chef is so so fond of spicy stuffs. When it comes to cooking, i always use only half the quantity of chilli/s that chef uses and even then my "test rats" used to say "its too spicy man". I wonder if he has stomach made of steel. i knew andhra people have the liking for extra "mirchi", but chef.... nobody can tolerate chilli like you do. Hats off !!!
Got this right the second try. Okay, the first attempt was actually eaten in about two minutes, imagine what the third time will be like!?!
Thank you for the well-explained video recipe.
neilja Thanks. Happy cooking
I dont know if its a kashmiri dum aloo or not, but I loved it better than kashmiri dum aloo of any other chef ! Thanks to you Chef ! You are greatttttttttttt
All his recipes actually turn out well and tasty. He limits the number of spices as compared to other cooking videos.
If we add all the spices to all dishes, they all taste the same.
Here, he has skipped the onions. And used fennel and ginger powder which is used a lot in all Kashmiri cooking .
Coriander powder is optional.
Chill, turmeric, fennel and ginger powder are the main spices used in Kashmiri dishes.
Overall good recipe. I would go easy on oil.
I made this and it was pretty tasty. I think next time I'll be cutting down on the whole masala, as it just floats around in big chunks. I'll probably double the sauce recipe and add more yogurt to smooth things out a little more. Still a delicious dish with lots of potential for me to improve upon it.
I like the humor of this cheff, he cooks well but he talks awesome. each and every clip of his is truly awesome
I tried it out and this dish tasted wonderful...
My husband liked it very mutch...
Thanks a lot....
Really tasty, made this but i put almond paste and thickened the gravy. Turned out to be really tasty
thanks for the recipe. But there are a different suggestions about how long the potatoes should cook with the gravy. According to the video it is 10 minutes (5:50) and the direction below says 20-25 minutes. So how long should the potatoes cook in the gravy?
I tried this receipe.. Its was very good.. Going to make it for guests next time.... I added onion - tomato paste additionally......
Feed back : your videos are very good. Refreshing and quite charming delivery chef! The recipe looks good, I'm going to try this one!
vah chef come back quickly with some good recpies we miss you
m a big fan of you..I watch Ur every video n I have learnt a lot from you..
Thanks for following. Happy cooking
Sanjay,
do you know how to make "injera-bread"? It is an Ethiopian bread.
Also "paneli" (bread-dosa)...that you can make in Banana Leaves.
Both breads are spongy.
I think this dum aloo will go well with that!!
OMG!!
I love those tender fennel seeds right from their branches.
I miss that!!
Did you go by mistake Vaishno Devi ??
Unbelievable!! :))
I love this way of cooking i tried many times taste good everyone likes.
Sanjay sir your my guru lot of inspiration sir
I will open new Tiffin centar in next month bless me sir
Fantastic cooking...i tried it.absolutely mouthwatering dish.As a total potato lover & coming from a Bengali background, it ws obviously a pleasure to get hold of such a video in first place. thanx. keep it up...
hello ... m from jammu n for kashmiri dum aloo ... we have to prick boiled potato with fork or tooth pick and hv to fry it...
@basefellow You forgot one crucial tidbit, which is to add water at the same time as the potatoes. This keeps it from reducing to a paste during the simmer time.
It's worth able real Taste of Potatoes and flavour is like we do cook in heaven of Arth thanks
Try frying the potatoes in oil for a long time in low flame till golden brown and then add it to the gravy....
Dear Sanjay, can you suggest some wheat dish, roti rtc which can last for a few days at least, I am very health conscious, and would like to carry my own meals, also, some sweet sour gravy like dish to go along with this wheat preparation, which will last for a few days in the Indian conditions
Very delicious, my family liked it very much, I added roasted and crushed peanut to thicken d gravy
Where is the red colour of Kashmiri aloo dum? did you forget to add Kashmiri red chilli powder?
i had eaten Dum Aloo in different way in south Indian hotel,that was different from this,were the potato is boiled and smashed and put some stuff inside smash patoo and make boll and deep fried and served with grave that was amazing taste that I Want learn to make
Thanks for this video I always follow your youtube channel because you translate into english. My husband likes Indian foods so much so I learned from your channel. Thank you very much
amazing knowledge of the commonly available ingredients.. Hats off chef for the useful information.
@Anotherkashmiri Thanks for your kind help and sending me your special recipie.
Now i am going to try it out ...and i will deffinitly remember to add some salt ..:)
It sounds very delicious ....Lots of best wishes from Denmark ....
Great video. I was wondering if it would be OK to pre-cook the potatoes partially and then put them in the gravy.
@Anotherkashmiri: Thanks. I got it. You have two recipes mentioned. Which one would you recommend? I have 1.5 lbs of baby potatoes waiting to be cooked :).
Needs some reddish Color, otherwise looks yummy.
can you google and findout what is fennel powder? you are pretty good in English by the way you write here. By the way they are seeds and it is basically used after the lunch in India and will be given mainly when you visit any parties or restaurants.
Thanks for your great cooking tips...I would like to have small holes to these potatoes so that aloos get that flavor inside as well.. .
I like all your dishes ....nice explaniation to cook
Hello Sanjay : Particularly liked your video because of the story you added! U R my go to Chef to consult. Thanks Ranjana
Love Indian food. So tasty, so much variety and it's good for you too (well most of it is ;))
Namaste
He is soo nice n polite, keep it up your great.
Moontaha Thanks.
i tried this n it turned out very tasty..
sir nothing goes wrong when u eat in last unless that inspire to make tasty food. and talking is necessary while taught cooking food. I like ur recipes. thanks.
@Burdissimo: as requested, I mean to say boil potatos first...boil for almost 20-30 mins. then peel its skin off. get a match stick or knitting needle(preferably knitting needle)and make holes in the potatos without breaking them..
it's awesome . I have tried and my husband loved it. thanks
Chef, thanks for sharing your skills and recipes , I want to know when you added the potatoes , were these already boiled or these got boiled after you put in.
sanjay, evala chusanu mee video and indake try kuda chesam and it cme out very tasty!!! thanks man for the good one!!! as always u rock and keep rocking!!
Thanks for sharing... yummy
I love how excited he is! Awesome, makes me want to get lost and take the wrong train too!
hii chef....
i m great fan of ur cooking..... can u make same veg. rajasthani dishes....
Hi ..i loved the recipe ..just a small question..can we add fennel seeds to the oil instead of the powder??
Abhinanda Sinharoy Yes you can. Just see to it they are not burnt or over fried.
@you2ube2008
Very true. His Tablespoon measures one big ladle. Beware of your stomach before adding the masalas and oil as much as he shows. Whatever it is he is a showman. Very good presentation although he has a strong indian accent.
loved it.. was a joy cooking it!!! you earned yourself a new subscriber :-)
u r really sweet vahchef. love the way u present specially the by mistake part.
i cooked watchin ur video...its superb dish!!!!!!
@Anotherkashmiri Thanks a lot for your kind answer. Now i only need your authentic recepie of Aloo dum and i hope you will send it to me ...
Best regards from Denmark
You are so right
Sir,
I love eating aloo tomato curry, please make a video
What can I substitute for the curd/yougurt? I don't eat animal products....any ideas for me?
Once my mom cooked small potato curry, salt never stuck to it nor the spices..Do you just bite the boiled potato along with gravy? is this the usual nature of small potatoes?
Vahchef you restore my faith in humanity :)
I'm from Trinidad, I'm gonna make this 2day...thanks
what is fennel powde made of????...if u give me a detailed description it would be awesome!!!...If u explain it in thamiz it is even more awesome!!!...thanks in advance!!1...
Great Video. I have a Indian spice shop 1/2 block down the road here in Modesto Ca. After watching a few youtube videos I decided to go in and expand my spices. I found 400g of Hans Garam Masala for 5 dollars, 200g Coriander seeds for 2 dollars, and 200 g of Fennel seed for 2.69. What a Deal :-) I told him you have good prices, he thanked me. I have a spice grinder to make powder as needed.
I have alway liked black licorice. The cumin seed and the ground tumeric was harder to find. I got it at Winco along with the ground red chili pepper. My spices are hopefully dialed in to what you make. It will be close.
Martin Szy Surely there are Indian grocers in California? Lots of Indians there. You could get spices at Whole foods too
it tastes great...
u r great....
Dum aloos cant be made without Deep frying them in mustard oil before cooking them with the curd mixture.
very well chef ji you always make me happy just listening to you talk : )
i love all your work may allah bless you always. x
sir can i use normal ginger paste instead of ginger powder?
awesome
chef, i hav 1 ques. the sauce is watery thats y u put cashew. you didnt expect that.....
It must be Bay leaf, Cinnamon, Cloves, Star Anise, Green or black cardamom..just watch the cloves, they can have a tingling taste on your tongue..
Tried this out today. Turned out yummy everyone enjoyed it. Thank you chef 😁
Vanessa D'souza Awesome.
recipe is good .. but one thing which came into my mind is that, when you went jummu by mistake and bored Jammu Tavi express ... what was the TC reaction because you didnt have the ticket for this train...
Can i add fresh ginger instead of ginger powder ?
in the end he says ..mamma mia... haha
Hi how are you ,I see 10 year's back you commented
dont we hav to deep fry potatoes?
Hi chef! Please help...my recipe with curd turns out Very sour after cooking in spite of using fresh i.e. non sour curd ☹️
Why do you mix coriander powder, ginger powder, and funnel powder in water? Is there any advantage with this.
if u put dry spices in hot oil they l get burnt.water helps in cooling down the temp of d pan n the spices don't get burnt
Owsum dish
I like your videos and it motivates me to cook too. Thanks to you sir and one more thing you are funny too 😊👍👍
Ronaldo 0007 Thanks. happy cooking
Sanjay garu can you show us a few Bengali dishes especially fish and aloo-posto.Thanks.
+ppsen Recipes available on my website vahrehvah.com Thanks.
maaaamiaaa mama mia LOOOOL! 8:03
Fennel seeds are called sombu or perunjeeragam in tamil and sauf in hindi
alu need to be fried or atlest oven baked, no tomato?
serisouly is this traditional way or you have customized it? dum aloo has more aroma of cardamom and not fennel,
its kashmiri dum aloo ....no tamatoes are added n fennel n ginger powder r must in this recipe
Mouth watering brilliant receipe
Ravi Chaudhari Thanks. Happy cooking
can u show me the exact process of making paneer butter masala as we eat in restaurants?
Preety Sahoo Recipes available on my website and youtube channel. Thanks. Happy cooking
Sir what you cooked is anything but Kashmiri Dum Aloo.
@Anotherkashmiri I was just outlining the recipe given in the video for easy reference. I don't have any recipe of my own!
this guy rules!
Great
I love the way you cook chef i follow all your recipes everyday and they taste delicious
U r awesomeeeeeeeeee!!!
i like your all videos. best wishes from Pakistan :)
Khadija Durrani Thanks. Happy cooking