निजामी DUM आलू रेसीपी । NIZAMI DUM ALOO EASY RECIPE.

#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. *************************************** Recipe name: NIZAMI DUM ALOO preparing time: 10-12 minutes cooking time: 15-20 minutes serving: 4-5 persons ************************************** 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 ******************************