Aloo’r Dum is also known as Dum Aloo or Aloo Dum, which is very much famous in India. You can find several versions on this aloo dum all over India and they have also their own methods. My discussion on today’s recipe is the Kashmiri Shahi Aloo Dum.
This is a pure veg version, that’s mean without onion and garlic. Making procedure is also very simple and you get all the ingredients available in your kitchen. So let’s start the recipe.
What ingredients we need to make this Shahi Aloo Dum?
This is the most interesting part of this recipe. You don’t need any extra ingredients you have to especially bought from the market. All the ingredients are easily available in your kitchen because we need regular kitchen ingredients.
Potato, tomato, ginger, dry fenugreek leaves, coriander leaves, five-spice mix, and hot spice powder are the main ingredients for this recipe. For the rest of the ingredients, you have to scrawl the page.
How to make Bengali special Five Spice mix or Panch Phoron?
Actually, it’s a mix of five different spices and very much popular in Eastern India. These spices are easily available in any grocery shop separately. You can bring them and make your own, or you can buy a readymade five-spice mix or panch phoron from any grocery shop.
The spices are:
- Fenugreek seed
- Nigella seed
- Cumin seed
- Black mustard seed
- Fennel seed
What happens if I use Onion and garlic in this recipe?
These make not any difference in this recipe. Personally I am not adding these ingredients because I prepare this recipe for pure vegetarians. Actually, for the Bengali religion, they can’t eat onion and garlic for any holy day like puja or something. So they need to cook everything without onion and garlic, that’s means pure veg. So this shahi aloo dum is perfect for them of served with puri or Radhaballavi.
Shahi Aloo Dum Recipe Without Onion and Garlic
If you are searching for a pure veg aloo dum, then it's only for you. This dum aloo recipe is made without onion & garlic. This is perfect to serve with puri or radhaballavi in our Indian religious puja day. Check out the recipe here.
- 500 grams Potato (peeled and cubed)
- Salt (as per taste)
- 2 tsp Oil
- ½ tsp Five Spice mix ((panch photon))
- 2 nos. Bay Leaf
- 1/2 inch Cinnamon
- 3 nos. Cardamom
- 2 nos. Clove
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin powder
- 1 tbsp Ginger (paste)
- 1 nos. Tomato (chopped)
- 2 tbsp Cashew (paste)
- 1/2 tbsp Kasoori Methi (Dry Fenugreek Leaves)
- 2 nos. Green chili (slit)
- 1 tbsp Coriander leaves
- ½ tbsp Hot Spice Powder
At first, peeled the potatoes and cut them into a cube shape.
Put them into a pressure cooker along with a sufficient amount of water and 1 tsp of salt.
Cover the lid and pressure cook them until one whistle.
Heat a frying pan with 2 tbsp of oil.
Add five-spice mix (panch phoron) along with 2 bat leaf, cinnamon, clove, and cardamom.
Temper for 10 seconds, then add 1/2 tsp of turmeric powder and stir a little.
Then add 1 tsp of coriander powder and 1 tsp of cumin powder. Stir well.
Thereafter add 1 tbsp of ginger paste and saute. Also, add 1 chopped tomato and saute in medium flame until the mixture starts to release oil.
Add 2 tbsp of cashew paste and continue stir. At this time, add salt. This will help to speed up the saute process.
Add 1/2 tbsp of crushed kasoori methi. Then add 2 slits green chili.
After all the saute is done, add the boiled potatoes and start mixing.
Then add a sufficient amount of water for gravy and stir a little. (do not over stir, otherwise the potato become mushy.)
Add chopped coriander and give a little mix.
Now add 1/2 tbsp of hot spice powder, give a little mix and your shahi aloo dum is ready to serve.
∗ While it’s shahi aloo dum, you can also add poppy seeds, melon seeds along with cashew paste. These all taste great together is any recipe.
∗ At the start, I use Bengali special panch phoron for temper but that is totally optional. You can also use only cumin seeds instead. I just use it because it brings a nice aroma in the aloo dum because this total recipe is without onion and garlic.
∗ If you need a little strong and authentic flavor in this recipe, so replace the refined oil with mustard oil.
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