Ganga on Nostr: Dum Aloo, the #Kashmiri version, is a dish of baby potatoes in a spicy yoghurt based ...
Dum Aloo, the #Kashmiri version, is a dish of baby potatoes in a spicy yoghurt based sauce.
It is from The Classic Book of Indian Vegetarian Curries by Vijai Mehra
There are many variations of Dum Aloo including a Pubjabi one, a Bengali version and restaurant style recipes. There is a lovely flavour in the Kashmiri one that comes from the beautiful warming spices ā ginger powder, fennel powder and Kashmiri red chilli powder. š
š„ Waxy potatoes are better for this dish as they hold together better when cooked.
(Note that in Australia, "new potatoes" can be used for this dish. They are potatoes that have been harvested early while the skins are still tender and papery. White or yellow-fleshed, these very young potatoes tend to waxiness and should be cooked soon after buying because they deteriorate quickly.)
#food #Vegetarian #KashmiriFood #IndianFood #FromTheArchives #FromTheKitchen #ClassicBookOfIndianVegetarianCurries #VijaiMehra
It is from The Classic Book of Indian Vegetarian Curries by Vijai Mehra
There are many variations of Dum Aloo including a Pubjabi one, a Bengali version and restaurant style recipes. There is a lovely flavour in the Kashmiri one that comes from the beautiful warming spices ā ginger powder, fennel powder and Kashmiri red chilli powder. š
š„ Waxy potatoes are better for this dish as they hold together better when cooked.
(Note that in Australia, "new potatoes" can be used for this dish. They are potatoes that have been harvested early while the skins are still tender and papery. White or yellow-fleshed, these very young potatoes tend to waxiness and should be cooked soon after buying because they deteriorate quickly.)
#food #Vegetarian #KashmiriFood #IndianFood #FromTheArchives #FromTheKitchen #ClassicBookOfIndianVegetarianCurries #VijaiMehra