Kashmiri Dum Aloo

Spicy and flavored baby potato dish hails from the traditional kasmiri pandit cuisine. Dum aloo recipe is a popular curry across India with several different versions popping up specific to the native requirements.

INGREDIENTS

  • Baby potato – 10.
  • Water – 1 cup .
  • Cooking Oil – 3-4 tbsp for frying.
  • Cumin  – ½ tsp .
  • Cinnamon – 1 inch.
  • Black cardamom – 2.
  • Cardamom- 2 .
  • Cloves – 5.
  • Pinch Hing. 
  • Kashmiri red chili powder – 1 tsp.
  • Water – 1 cup.
  • Curd – ¾ cup whisked.
  • Ginger powder – 1 tsp.
  • Fennel powder  – 2 tsp.
  • Salt – ½ tsp.
  • Garam Masala – ¼ tsp.

INSTRUCTIONS

  • Wash potatoes and put into LA'FORTE  Multi kettle.
  • Put water and close the lid. Cook for 10-15 minutes until potatoes get boiled.
  • Put 3-4 tablespoon cooking oil in a pan and fry boiled potatoes until golden brown.
  • Take out the potatoes and in same kadai add further 2 tbsp oil.
  • Add ½ tsp cumin, 1 inch cinnamon, 2 black cardamom, 2 cardamom, 5 cloves and pinch hing. Saute for few minutes on medium flame.
  • Add 1 tsp kashmiri red chilli powder.
  • Further, add ½ cup water and ¾ cup curd.
  • Mix well till the curd combines well without getting curdled.
  • Now add 1 tsp ginger garlic paste by making smooth paste in La-Vite mixer blender.
  • Add 2 tsp fennel powder and ½ tsp salt.
  • Mix well making sure the spices are mixed well.
  • Add in fried potato and mix well.
  • Add ½ to 1 cup water adjusting consistency.
  • Cover and simmer for 30 minutes stirring occasionally.
  • After 30 minutes, the curry will separate oil and also thicken.
  • Now add ¼ tsp garam masala and mix well.
  • Finally, serve kashmiri dum aloo with roti / rice.