Suhana Kashmiri Dum Aloo 50g Pouch| Spice Mix | Easy to Cook | Pack of 3

Description

• An authentic Kashmiri meal would be incomplete without this potato dish, known commonly in India as 'Dum Aloo'. Slow cooked in a lovely velvety base of Onion, tomato, cashews and flavoured with skilfull spices.
• No added MSG, no artificial flavours, no added colours & preservatives
• Lip-smacking taste, super convenient & cooks in minutes
• Low Temperature Grinding so that the spices retains its Freshness and Aroma.
• Reduce cooking preparation time by using Suhana spice mixes range
• Use 'Suhana Kashmiri Dum Aloo' to create a truly memorable meal!
• Each Pack Serves 4
• 4 Step Recipe | Best Before 12 Months

Kashmiri Dum Aloo 50g
An authentic meal would be incomplete without this potato dish, known commonly in India as Dum Aloo. Slow cooked in a lovely velvety base of Onion, tomato, cashews and flavoured with skilful spices.

Cooking time: 15 minutes
Serves: 4
Dish Category: Main Course

Ingredients required:
- 12-15 / 250g baby potatoes, parboiled and fried.
- 2 medium / 150g tomato, pureed
- 50g Suhana Kashmiri Dum Aloo Mix
- 1 cup / 300 ml water.
- 3 tbsp / 45g ghee

Ingredients: Onion, Cashew nuts, Common salt, Garlic, Chilli, Coriander, Sugar, Corn Starch, Cumin, Black Salt, Ginger, Fennel, Dry Fenugreek leaves, Tomato Powder, CASSIA BARK (TAJ), Green Cardamom, Black Cardamom, Nutmeg, Bay Leaf, Star Anise, Mace, Clove, Black Pepper, Turmeric, Refined Cottonseed Oil.

How to make:
- Make a paste of Suhana Kashmiri Dum Aloo Mix with Cup of water.
- Heat ghee in a pan, add tomato puree and cook till ghee oozes out.
- Add paste and cook for 2-3 minutes.
- Add fried baby potatoes and water. Cook till the Gravy thickens and serve hot.

Suhana Tip:
- For better flavour, prick potatoes and immerse in salted water for 10 minutes and fry.
- After opening transfer, the contents into an airtight container. Store in a cool and dry place.

NO ADDED MSG, NO ARTIFICIAL COLOURS, FLAVOURS AND PRESERVATIVES.

BEST BEFORE 12 MONTHS FROM PACKAGING

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