Kashmiri Dum Aloo
26 Nov 2022
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.
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