Comments on: Dum Aloo – Kashmiri Potatoes http://showmethecurry.com/subzis-vegetables/dum-aloo-kashmiri-potatoes.html ...adding a pinch of Spice to your life! Wed, 23 May 2012 21:52:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Rubecca http://showmethecurry.com/subzis-vegetables/dum-aloo-kashmiri-potatoes.html/comment-page-1#comment-28099 Rubecca Fri, 09 Mar 2012 21:05:07 +0000 http://showmethecurry.com/?p=1647#comment-28099 Hey Hetal and Anuja, Thanks for this wonderful recipe. Im making it today but the problem is that the yogurt curdled after i added the potatoes and cooked on dum so i dont know what to do now!!! Hey Hetal and Anuja,

Thanks for this wonderful recipe. Im making it today but the problem is that the yogurt curdled after i added the potatoes and cooked on dum so i dont know what to do now!!!

]]> By: hetal http://showmethecurry.com/subzis-vegetables/dum-aloo-kashmiri-potatoes.html/comment-page-1#comment-28043 hetal Wed, 07 Mar 2012 19:52:10 +0000 http://showmethecurry.com/?p=1647#comment-28043 Thanks for sharing your recipe Sonal...sounds delicious! I am not familiar with "kadha" masala...can u explain? Thanks for sharing your recipe Sonal…sounds delicious! I am not familiar with “kadha” masala…can u explain?

]]> By: Sonal http://showmethecurry.com/subzis-vegetables/dum-aloo-kashmiri-potatoes.html/comment-page-1#comment-28018 Sonal Tue, 06 Mar 2012 14:58:32 +0000 http://showmethecurry.com/?p=1647#comment-28018 Hi Guys, Thanks for the innovative new recipes. I am a Kashmiri and would like to give the authentic version of Kashmiri Dum Aaloo. The main spices used inany Kashmiri food are 'kadha masala' and 'saunf pwd(fennel seed powder) and saunth powder(ginger powder). Potatoes are pierced before frying(in ur case baking). After adding bay leaf, cloves and cinnamon add deghi mirch paste(dissolve deghi mirch pwd in little water to prevent burning in oil). This step is very imp cause it releases a strong flavor and color). Stir continuously. After the chilli leaves oil, add Curd (not dissolved in water). And keep stirring till it leaves sides. Then u add water. And saunf and saunth pwd. And potatoes. And simmer and let it cook. Ok, what is the difference .... Try and u will know the difference in taste... Thanks for the wonderful site. I have learnt many new recipes from u guys. Sonal Hi Guys,
Thanks for the innovative new recipes. I am a Kashmiri and would like to give the authentic version of Kashmiri Dum Aaloo. The main spices used inany Kashmiri food are ‘kadha masala’ and ‘saunf pwd(fennel seed powder) and saunth powder(ginger powder).

Potatoes are pierced before frying(in ur case baking).
After adding bay leaf, cloves and cinnamon add deghi mirch paste(dissolve deghi mirch pwd in little water to prevent burning in oil). This step is very imp cause it releases a strong flavor and color).
Stir continuously. After the chilli leaves oil, add Curd (not dissolved in water). And keep stirring till it leaves sides. Then u add water. And saunf and saunth pwd. And potatoes. And simmer and let it cook.

Ok, what is the difference …. Try and u will know the difference in taste…

Thanks for the wonderful site. I have learnt many new recipes from u guys.
Sonal

]]> By: hetal http://showmethecurry.com/subzis-vegetables/dum-aloo-kashmiri-potatoes.html/comment-page-1#comment-27910 hetal Thu, 01 Mar 2012 14:27:00 +0000 http://showmethecurry.com/?p=1647#comment-27910 Your very welcome Ritika! Glad you are able to cook for your family...keep it up :). Your very welcome Ritika! Glad you are able to cook for your family…keep it up :) .

]]> By: Bina http://showmethecurry.com/subzis-vegetables/dum-aloo-kashmiri-potatoes.html/comment-page-1#comment-27904 Bina Thu, 01 Mar 2012 09:02:52 +0000 http://showmethecurry.com/?p=1647#comment-27904 This recipe lends itself beautifully to crockpot cooking. Dont have to watch it and it cooks itself. This recipe lends itself beautifully to crockpot cooking. Dont have to watch it and it cooks itself.

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