Description
In the traditional Indian cuisine dum aloo, baby potatoes are slow-cooked (dum) in a delicious stew that frequently contains a particular spice blend. Spices including fennel powder, garam masala, ginger, cumin, and a variety of chili powders are commonly included in the dum aloo masala mix. This dish, which frequently comes from Kashmir, is known for its creamy, intensely spicy sauce and delicate potatoes. To guarantee that the potatoes fully absorb the taste of the slow-cooked gravy, they are typically fried or parboiled and poked. The resulting dish is rich and is frequently saved for festival occasions or special feasts.
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