The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. This curry is a life saver when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, because this curry is easy to make and it requires two main ingredients, potatoes and curd which are always available in most of the Indian kitchens. Follow this recipe and learn how to make mouth watering truly punjabi style dum aloo with curd based kasuri methi flavored gravy at home in just few easy steps.
Dum Ke Baingan Recipe is a delicious side dish made with whole baby brinjal that is slit in the middle and sautéed until it becomes soft in the side and charred on the outside. It is then cooked along with the ground spice and onion mixture until the masala losses all the moisture and turns thick. The brinjal is then mixed along with spicy onion mixture and cooked covered until it is well combined. Serve the Dum Ke Baingan Recipe along with Tawa Paratha, Kadhi Pakora, Sweet Potato & Green Bean Salad by the side to pack it for your everyday lunch box or just have it at home. If you are looking for more Brinjal Recipes, here are some : Kathirikai Podi Curry Recipe Badanekaayi Gojju (Brinjal Curry) Recipe Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)
The fed-up committee have been forced to fork out thousands of pounds to install CCTV after months of vandalism and antisocial behaviour
Written by: 7aumsuvai Dum aloo is one of the popular North Indian recipes. I made this recipe very first time and it came out very good. I have referred several recipes for this dish and finally decided to adjust to it our taste. Here is the recipe for it. Ingredients: 20 nos – Baby potato 1 no – Onion (chopped finely) 1 no – Tomato (chopped finely) 1 tsp – Ginger garlic paste 1/4 tsp – Turmeric powder 2 tsp – Kashmiri red chilli powder 1 tbsp – Coriander powder 1/2 tsp – Garam masala powder Salt as needed Coriander leaves for garnishing Ginger strips for garnishing Oil for shallow fry For grinding: 2 tbsp – Yogurt / curd 6 to 7 nos – Cashew nuts Seasonings: 1 tbsp – Oil 1 small – Cinnamon stick 1 no – Bay leaf 1 no – Clove 1/2 tsp – Cumin seeds 1 pinch – Asafoetida Few curry leaves Preparation method: Peel, wash and prick potatoes all over with the help of a fork. Cook in salted water for 7 to10 minutes, let it cool. Do not over cook it. Heat oil in a pan, shallow fry cooked baby potatoes until the color changes to golden brown. Set aside. Grind yogurt and cashew nuts in a mixer grinder until smooth paste. Set aside. Heat oil in a pan, season with items given in the list for seasoning. Add onion, ginger garlic paste along with required salt, saute until translucent. Then add tomatoes and saute until mushy. Now add all the masala powders given in the ingredient list and saute until raw smell goes. Add fried potatoes and stir to mix well and cook for two minutes. Add a cup of water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Finally add ground yogurt paste and cook until everything is well cooked. Garnish with chopped coriander leaves and ginger strips. Serve hot with any type of roti. Notes: You can deep fry baby potatoes instead of shallow frying. Do not forget to prick the baby potatoes otherwise potatoes will not absorb the gravy.
11 wedding planning tips on how to personalize your wedding, and ways to wow your guests | Jessica Dum Wedding Coordination
oceanofrecipes.com has a huge selection of recipes to choose from. The site provides recipe for Hyderabadi Dum Ka Murg.
A new chapter has been written in the centuries-old story of Friars Vennel in Dumfries, with a local butchers shop winning the coveted title of Scotland's best bangers
Are you a Potato Fan too? Then, BAM!! This blog is for you. Satisfy your obsession with potatoes with all these heavenly aloo varieties. Potato is the most selfless vegetable and the most loved one too. Would you disagree with this?
Do you like this picture? Do you find it different? Yes? Do you know why? No? Fine, then let me tell you. -tries to hide the extreme gleam, but fails- It...is...because...I...have...a...NEW CAMERA!!!!!! Yay!!!! It's a birthday present from Hubby Dear. Well, I asked for it, but it still is a present. :) :) I am sooooo excited. It is all that I wanted in a camera. The one I used so far did not really do justice to my extraordinarily artistic(!) ideas, you know. ;-) But hey, I still love my old Kodak buddy. It was there for me throughout my 'teething' days. :) Anyway, coming back to today's dish, the recipe for which I found here. I came across it while looking for different recipes for Bhindi/Okra/Lady's Fingers, because that is one of the few vegetables, which are always fresh and available at my favourite SriLankan shop. Which means that I cook okra at least once a week, if not twice. However, cooking the same vegetable always in the same way is boring for me. Not enough excitement in the kitchen, you see. Well, then how is this dish? First of all, it is 'Satvik', meaning (amongst other things,) it has no onion or garlic, which makes it perfect for all the religious feasts that we are gonna have until Diwali. Also, the combination of spices used in it makes it very special. The texture of cooked okra in it is not exactly crispy, as many like it to be. It is slightly chewy, but not rubbery. What would attract the people at home (and maybe the neighbours too!) to the kitchen is the aroma of it while it cooks. Sniff sniff...ummmmmmm..... :) Clockwise from left: Fresh okra, green chillis, yogurt, red chillis being pounded Recipe for Dum Bhindi Serves 4-5. Ingredients: 500 g. Bhindi/Okra/Lady's Fingers 1 cup yogurt 1 tsp Garam Masala (I used store-bought Sabji Masala instead.) + some more Garam Masala (I did not substitute this.) 2 red chillis, pounded 2 green chilies, chopped 4 tsp ghee (I used 1 tbsp Ghee and a non-stick pan.) + some more Ghee ( a few drops) 4 tsp ginger paste ( I used julienned ginger.1) ¼ tsp turmeric powder salt to taste Method: 1. Using a mixer, blend together yogurt, Garam Masala (or Sabji Masala), salt, pounded red chilis and one chopped green chilli. Take it out into a largish pot, which will also accomodate the Bhindi. 2. Wash,wipe, top and tail the Bhindi. Cut it in 1 inch long pieces and make slits in it, making sure that it does not get cut in half. 3. Soak it in the yogurt mixture and let it marinate for about half an hour. Like so. Clockwise from bottom left: Ginger juliennes, whole ginger, okra marinating in yogurt-spice blend 4. Heat the Ghee in a pan. Add the ginger paste (or juliennes), the other green chilli, turmeric powder and fry it for about a minute. 5. Now add the Bhindi with the marinade, stir, and cook uncovered for 10 minutes. 6. Sprinkle some Ghee and a little Garam Masala on top of the Bhindi. Cover the pan with a lid. Steam-cook on a low heat for 5 minutes. 7. Remove the lid and cook till almost dry. This may take around 15 minutes. Serve hot with chapatis or Missi Roti or with rice and Dal. Note: 1. I julienned the ginger or cut it into matchsticks instead of paste, because the paste while frying causes *oil sprays*, leaving the cooking herd, counter-top and your hands very oily. On the other hand, the matchsticks fry rather *peacefully*. Also, they are a pleasure to bite into. :) This would be my second entry to this month's JFI hosted by Vineela. There could be a third one, if Vineela is ready to accept it late. I have made and photographed the dish, but cannot publish it until Tuesday next week, because I am off on a short holiday. Ciao ciao! (By the way, that's a clue. ;-) ;-))
Midwinter Light at Rosefield Mills will start with a lighting up ceremony on Friday
The Mercure Dumfries Cargenholm House Hotel is set to provide temporary accommodation for asylum seekers following an agreement with the Home Office.
Stellar Nepalese Cuisine Located inside the roti bakery Tawa Foods in Jackson Heights, Dhaulagiri Kitchen is a closet-sized eatery with only a half dozen seats, but it serves the best Nepalese food I've ever had. I'd put this family's food up against any white-tablecloth restaurant in America, based on the astounding number of techniques and complex
What do people already trying to revive Dumfries' fortunes think of the promise of funding?
Punjabi dum aloo is made with fried baby potatoes slow-cooked in a classic onion-tomato gravy along with cashews, yogurt and spices. Delicious when paired with Indian naan or steamed rice!
A group has been working to bring parts of the former mill on the banks of the River Nith back into use.
Carsethorn has seen massive change as the river now charges past the village with the outgoing tide
Baby potatoes, masala potatoes, potato curry, aloo masala, niramish dum aloo
Natun Aloor Dum, also known as Bengali Niramish Dum Aloo, is a delectable potato dish that is prepared without the use of onions or garlic. This flavorful gravy-based recipe features baby potatoes and is a popular specialty in Bengali cuisine.
oceanofrecipes.com has a huge selection of recipes to choose from. The site provides recipe for Kerala Meen Pollichathu (fried fish in banana leaf).
Kashmiri dum aloo recipe - a restaurant-style dum aloo curry that tastes delicious, creamy with flavourful aloo and delicious gravy.
They blame a failure to secure funding for the decision to postpone the Dumfries event until 2025.
