#NizamiDumAloo #DumAloo #HyderabadiCuisine #RoyalHyderabadiFood #DumCooking #IndianFood #NizamiZaika #AuthenticIndianFood #PotatoRecipe #VegetarianRoyalDish
Nizami Dum Aloo is a rich, aromatic, and regal vegetarian dish originating from the royal kitchens of Hyderabad (Nizams). It features small, baby potatoes that are first shallow or deep-fried and then slow-cooked (dum-cooked) in a thick, creamy gravy made from yogurt, nuts (cashews/almonds), onions, and a blend of aromatic spices.
Recipe Description and Key Components:
The Potatoes: Small baby potatoes are used, which are peeled and, crucially, pricked all over with a fork to allow them to absorb the rich gravy. They are fried until they develop a golden, blistered exterior.
The Gravy (Nizami Style): The gravy is characterized by its richness, often incorporating a paste made from fried onions, soaked cashew nuts, and sometimes almonds, along with curd (yogurt). It is typically thicker and more opulent than standard Dum Aloo recipes.
Key Spices: The dish is flavored with "potli ka masala" or a blend of whole spices such as cloves, cinnamon, green cardamom, cumin/caraway seeds, star anise, and mace.
Dum Cooking Method: The fried potatoes are added to the gravy, covered with a tight-fitting lid (often sealed with dough), and cooked on very low heat, allowing the flavours to infuse slowly.
Flavour Profile: It is savoury, aromatic, mildly spicy, and deeply creamy, with a subtle tang from the curd.
Serving Suggestions:
Nizami Dum Aloo is typically served hot and pairs best with Naan, Roti, Paratha, or Basmati rice.
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Recipe name: NIZAMI DUM ALOO
preparing time: 10-12 minutes
cooking time: 15-20 minutes
serving: 4-5 persons
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INGREDIENTS:
4-5 medium-sized onions
500-gram baby potatoes
18-20 almonds nuts
12-14 cashew nuts
1 tbsp whole coriander seeds
1/2 fennel seeds
1/2 tsp cumin seeds
4-5 green cardamom
10-12 black pepper seeds
1/2 star anise
1 black cardamom
2-3 cloves
1 inch cinnamon
3-4 bay leaves
1/2 tsp shaah jeera
3-4 tbsp coconut powder
oil for frying potatoes&onions
1 cup curd
saffron
2-3 green chillies
1/2 tsp turmeric powder
3 tsp red chilli powder
2 tbsp ginger-garlic paste
8-10 mint leaves
green coriander
salt to taste
ghee
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