Kashmiri dam aaloo recipe

 "Kashmiri dam aaloo" could be a regional variation of stuffed potatoes. Kashmiri cuisine often incorporates rich flavors and spices. If you have a specific recipe or questCertainly! Here's a simple recipe for Kashmiri Dam Aaloo:
Ingredients:
- 4-5 medium-sized potatoes (boiled and peeled)
- 1 cup yogurt
- 1 tsp ginger paste
- 1 tsp fennel powder
- 1 tsp dry ginger powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Mustard oil for cooking

Instructions:
1. Prick the boiled potatoes with a fork.
2. In a bowl, mix yogurt, ginger paste, fennel powder, dry ginger powder, red chili powder, turmeric powder, garam masala, and salt to make the marinade.
3. Coat the boiled potatoes with the marinade, ensuring they are well covered. Let them marinate for at least 1-2 hours.
4. Heat mustard oil in a pan. Once hot, reduce the flame and add the marinated potatoes along with the marinade.
5. Cook on low flame, turning the potatoes occasionally, until they are well-cooked and the masala forms a thick coating.
6. Garnish with fresh coriander leaves.
7. Serve hot with naan or rice.

Enjoy your Kashmiri Dam Aaloo!Making Kashmiri Garam Masala is quite simple, and it adds a distinctive flavor to dishes. Here's a basic recipe:

**Ingredients:**
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom seeds (remove seeds from cardamom pods)
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon cloves
- 1 small cinnamon stick
- 1 teaspoon fennel seeds

**Instructions:**

1. **Dry Roasting:**
   - Heat a pan over medium heat.
   - Add all the spices (cumin seeds, cardamom seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, and fennel seeds).
   - Dry roast the spices, stirring continuously to prevent burning, until they become aromatic. This usually takes about 2-3 minutes.

2. **Cooling:**
   - Allow the roasted spices to cool completely. This helps in retaining the flavors.

3. **Grinding:**
   - Once cooled, transfer the spices to a spice grinder or mortar and pestle.
   - Grind them into a fine powder. Ensure that the mixture is finely ground for a smooth garam masala.

4. **Straining:**
   - If you used a mortar and pestle and notice any coarse bits, you can strain the powder to get a finer texture.

5. **Storage:**
   - Store your Kashmiri Garam Masala in an airtight container in a cool, dark place. This will help to preserve its flavor for a longer time.

Feel free to adjust the quantities to suit your taste preferences. Kashmiri Garam Masala tends to have a slightly sweeter and less intense heat compared to some other regional garam masalas.

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