Kashmiri Dum Aloo is one of the most widely preferred north Indian curries and is a very
famous Kashmiri recipe made using baby potatoes are deep fried and then cooked in
delicious gravy of yogurt and lots of spices like Kashmiri red chillies, fennel powder,
ginger powder, cumin-coriander powder, garlic etc.
So…Let’s Cook Good Food…
Ingredients:
Baby Potato: 400 grams
Green Cardamom: 2-3
Black Cardamom: 1
Cloves: 2-3
Bay Leaves: 2
Cumin seeds: 1/2 tbsp
Peppercorn: 4-5
Cinnamon: 1 Inch
Yogurt: 100 grams
Fennel Powder: 1 tbsp
Garam Masala powder: 1/2 tbsp
Garlic paste: 1/2 tbsp
Ginger powder: 1/4 tsp
Coriander Powder: 1 tbsp
Oil: 1-1/2 tbsp
Red chilli powder: 1/2 tbsp
Kashmiri Red Chilli Powder: 1 tsp
Turmeric powder: 1/2 tsp
Cashew: 4-5
Oil for frying potatoes
Salt to taste
Coriander leaves: 1 springs to garnish
Water as needed
Method:
Boil the potatoes and peel them properly.
Now prick the peeled potatoes all over with a fork.
Heat the 1 tbsp oil in a pan and fry the potatoes till they light golden brown. Remove them from oil and keep aside..
Now heat 1 tbsp of oil in a pan on a medium flame.
Add Bay leaves, cloves, cinnamon, black cardamom, green cardamom, peppercorn, cumin and fry for a few seconds.
Add garlic paste and saute.
In a bowl, whisk yogurt, add red cilli powder, Kashmiri red chili powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder, coriander powder and mix well.
Pour the yogurt mixture in the pan and keep whisking while pouring.
Cook until the mixture comes to a boil.
Add potatoes, salt and 1-1/2 cups of water.
Cover the pan with a tight-fitting lid and simmer the heat to minimum.
Cook for 10-12 minutes on low heat.
Add little powder of fried cashew nuts as a variation.
Garnish with fresh coriander leaves.
Serve hot with naan or rice.
Comments