Ohhhh… Mouth Watering Dish…
One such dish is the Dum Aloo Allahabadi…...which has numerous variations in our country. This dish is prepared differently in Prayagraj i.e. Allahabad Uttar Pradesh of India very Spicy with full of flavored Spices, according to taste, spices and cooking styles of the region.
It is known as U.P. Style Dum Aloo. This is a no-onion, no-garlic and no Tomato recipe adapted from these recipes.
U. P. style potatoes are very popular in North India and are also eaten for breakfast with Pooris and Kachouries (puffed fried breads). The water based rich gravy with the freshly powdered spices from South India specially Kerala farms to make this version truly finger licking!
It’s contains all the spices like salt and chilly etc. No need to add this. You can serve and garnished with Fresh Ginger.
Option: Allahabadi Dum Aloo is a distinct variation of the classic Dum Aloo, popular in Allahabad and surrounding regions. It features baby potatoes cooked in rich, tangy, and spicy liquid gravy with unique local spices.
Preparation:
1. Heat oil in a pan.
2. Sprinkle in asafoetida (hing), Cumin Seed, Add ginger, green chilies, and sauté for a minute.
3. Add Boiled Potatoes In the same pan, add a little more oil if needed.
4. Add the Dum Aloo masala, and mix well. After 4-5 minutes add readymade Allahabadi Dum Aloo Masala.
5. Add Water and Cover the pan and simmer for 10-15 minutes so the potatoes absorb the flavors.
This quicker version using readymade Dum Aloo masala keeps the process simple while still giving you a delicious, spiced dish. Serve with Puris, Kachouri, Parathas or Rice. Enjoy!
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