- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
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About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
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-
About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
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- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
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- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
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- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Dum Aloo
(Whole Potato curry)
Dum Aloo is a Kashmiris delicacy originated from Kashmir. This dish is well known in Northern India but very popular in Kashmir and Punjab. It is mostly prepared on important festivals, marriages, birthdays and special occasions.
Dum Aloo is prepared using baby potatoes. These cute little potatoes are first deep fried and then simmered in aromatic gravy made with Almonds, Cashews and flavored with traditional Indian spices. The gravy not only gives the good flavor to the potatoes but makes them presentable in appearance.
Dum Aloo is a dish prepared in many ways in different states of India. Punjabi Dum Aloo, Bengali Dum Aloo, Rajasthani Dum aloo, Kashmiri Dum aloo and Banarsi Dum Aloo are among the popular Dum all dishes. Dum aloo goes well with Poori, Paratha, Chapatti or any other Indian bread.
Dum Aloo is prepared using baby potatoes. These cute little potatoes are first deep fried and then simmered in aromatic gravy made with Almonds, Cashews and flavored with traditional Indian spices. The gravy not only gives the good flavor to the potatoes but makes them presentable in appearance.
Dum Aloo is a dish prepared in many ways in different states of India. Punjabi Dum Aloo, Bengali Dum Aloo, Rajasthani Dum aloo, Kashmiri Dum aloo and Banarsi Dum Aloo are among the popular Dum all dishes. Dum aloo goes well with Poori, Paratha, Chapatti or any other Indian bread.
Ingredients:
10 To 12 baby walnut size potatoes 2 Medium size onions- fine chopped 2 Teaspoons minced garlic 2 Medium size ripe tomato 1 Medium green chili - chopped 3 Tablespoons plain yogurt 1 Tablespoon fresh ginger – grated 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder 1 Tablespoon poppy seeds- soaked (optional) 10 Cashew nuts – soaked (raw cashews) (optional) 10 Almonds- soaked and skinned (optional) ½ Teaspoon garam masala powder 3 Tablespoons vegetable oil 1 Teaspoon salt or to your taste 2 Tablespoons chopped coriander leaves Vegetable oil for frying the potatoes and masala Cooking measurement conversion Measurement converter |
Baby Potatoes
Onions, Tomatoes, Garlic, Ginger, Green chili & Yogurt
|
Directions to prepare the potatoes:
1. Wash and peel the potatoes and keep them in the water so that they do not
change color.
1. Wash and peel the potatoes and keep them in the water so that they do not
change color.
2. With a knife or a fork prick all over the Potatoes, .
3. Heat the oil in a frying pan (kadai) for 5 to 6 minutes or until it becomes hot.
4. Dry the peeled Potatoes with a paper towel or a kitchen towel.
4. Dry the peeled Potatoes with a paper towel or a kitchen towel.
5. Once oil becomes hot gently slip in the potatoes and let them fry for 4 to 5
minutes then turn them around and fry for 4 to 5 minutes then turn them
around.
6. Fry potatoes for 30 to 40 minutes or until they become golden brown and
crisp from outside while keep flipping them around every 4 to 5 minutes.
(whole raw potatoes takes little longer to fry)
minutes then turn them around and fry for 4 to 5 minutes then turn them
around.
6. Fry potatoes for 30 to 40 minutes or until they become golden brown and
crisp from outside while keep flipping them around every 4 to 5 minutes.
(whole raw potatoes takes little longer to fry)
7. Once the potatoes become golden brown take them out from the hot oil and
place them in a plate over the paper towel, so that extra oil get absorbed. Keep
them aside.
place them in a plate over the paper towel, so that extra oil get absorbed. Keep
them aside.
Directions for the gravy:
1. In a small bowl soak Almonds, Cashews and Poppy seeds in the hot water
for 20 to 30 minutes.
2. Once almonds are soaked take their skin out.
1. In a small bowl soak Almonds, Cashews and Poppy seeds in the hot water
for 20 to 30 minutes.
2. Once almonds are soaked take their skin out.
3. In a blender add yogurt, peeled and soaked almonds, cashews and poppy seeds
and grind them to make a paste. Transfer the paste into a bowl.
and grind them to make a paste. Transfer the paste into a bowl.
4. In the same blender or a chopper mince the onions and garlic. Mixture should
be Coarse.
be Coarse.
5. On high heat add 3 tablespoons oil in a wide nonstick frying pan or a wide heavy bottom stainless steel frying pan. Add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes, keep the heat high so that all the onion water evaporates quickly.
6. While onion mixture cooks add the tomatoes to the same food chopper or
blender and puree.
6. While onion mixture cooks add the tomatoes to the same food chopper or
blender and puree.
7. Once onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
8. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the onions and fry for few seconds.
onions fry for 8 to 9 minutes, frequently stir the onions.
8. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the onions and fry for few seconds.
9. Add tomato puree, yogurt and nut paste. With the yogurt paste and tomato
puree onion masala become watery turn the heat high for 2 to 3 minutes, so that
water evaporates quickly. Frequently keep stirring the masala, turn the heat
down to medium.
puree onion masala become watery turn the heat high for 2 to 3 minutes, so that
water evaporates quickly. Frequently keep stirring the masala, turn the heat
down to medium.
10. In about 5 to 6 minutes tomato puree and yogurt nut mix and onion will blend
together.
11. Once all the water has evaporated you will see the oil in pan that means the
Onion masala is done.
12. Now in the onion masala add salt and 4 cups of water and mix, cover the pan
and cook for 10 to 12 minutes, while string periodically.
together.
11. Once all the water has evaporated you will see the oil in pan that means the
Onion masala is done.
12. Now in the onion masala add salt and 4 cups of water and mix, cover the pan
and cook for 10 to 12 minutes, while string periodically.
13. Once gravy is ready add garam masala, grated ginger and chopped green
chilies and mix and cook for 5 minutes.
chilies and mix and cook for 5 minutes.
14. Once gravy is ready add fried potatoes, in the gravy.
15. With a spoon take some gravy and cover the potatoes with the gravy.
16. Cover the pan and cook for 10 to 15 minutes.Once potatoes become tender
and the gravy become thick and you have the desired consistency,
sprinkle some chopped coriander leaves, mix and turn the stove off.
16. Cover the pan and cook for 10 to 15 minutes.Once potatoes become tender
and the gravy become thick and you have the desired consistency,
sprinkle some chopped coriander leaves, mix and turn the stove off.
17. When ready to serve heat the potatoes and transfer the potatoes in a serving
bowl and decorate with chopped coriander leaves.
bowl and decorate with chopped coriander leaves.
Tips:
1 If small potatoes are not available then take the regular potatoes.First peel the
potatoes then cut them half and then with a knife the flat side of potato slice the
edges around to make them round.
2. If using baby potatoes make sure they are equal size.
3. If you have grinder then instead of soaking the nuts in water, you can also dry grind the nuts into powder and then add to masala after frying the onion for masala.
1 If small potatoes are not available then take the regular potatoes.First peel the
potatoes then cut them half and then with a knife the flat side of potato slice the
edges around to make them round.
2. If using baby potatoes make sure they are equal size.
3. If you have grinder then instead of soaking the nuts in water, you can also dry grind the nuts into powder and then add to masala after frying the onion for masala.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes :
Pyaz ki aloo (potatoes with onions) Pumpkin curry (kaddu ki curry)
Bharwa aloo (stuffed potatoes) Muttar aloo (potatoes with green peas)
Ande ki curry (egg curry with potatoes) Eggplant bharta
Pyaz ki aloo (potatoes with onions) Pumpkin curry (kaddu ki curry)
Bharwa aloo (stuffed potatoes) Muttar aloo (potatoes with green peas)
Ande ki curry (egg curry with potatoes) Eggplant bharta
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