ABOUT Kashmiri Dum Aloo RECIPE

This recipe of Kashmiri dum aloo does not have any onion and garlic, fried small round/egg shaped potatoes are added in this aromatic spiced gravy, potatoes absorb all the flavours of the spices and curd while cooking, it's a spicy vibrant curd based gravy, a delicious cuisine for the parties.

Ingredients Serving: 3

Potatoes 5 small sized Boiled,peeled and pricked all over (round/egg shaped)
Hung curd/yogurt 1/2 cup
Mustard Oil for deep frying plus 3 tablespoon for making subzi
Salt to taste
Sugar 1/4teaspoon
Hing a pinch
Kashmiri dry red chillies 3-4, plus for decorating
Ginger julliens 1 tablespoon or ginger powder 1/4 teaspoon ( take any one, as per choice)
Green chillies chopped 1-2
Coriander leaves 2 tablespoons finely chopped
Water 1/2 cup
Cardamom 2 pounded
Cinnamon stick 1 small tukra pounded
Clove 2 pounded
Fennel seeds 1/4teaspoon (saunf)
Cumin seeds 1/4teaspoon
Turmeric powder 1/4teaspoon
Red chillie powder 1/4teaspoon
Coriander powder 1/4teaspoon
Garam masala powder 1/4teaspoon

Instructions

HEAT MUSTARD OIL FOR DEEP FRYING TILL IT REACHES SMOKING POINT
PRICK 5 BOILED POTATOES ALL OVER
PUT THE POTATOES IN HOT OIL
FRY TILL GOLDEN BROWN
REMOVE & KEEP ASIDE
CRUSH 1/4 TSP EACH OF FENNEL SEEDS, 1 CINNAMON STICK, 2 EACH OF CARDAMOMS & CLOVES
KEEP GROUND MASALA ASIDE
ADD 1/4 TSP EACH OF CUMIN, THE DRY MASALAS, & THE GROUND MASALA POWDER
ADD 1/4 TSP ASAFOETIDA, 3-4 DRY RED CHILLIES, 1 TBSP GINGER JULIENNES, 2 TBSP CORIANDER & 1-2 GREEN CHILLIES
MIX WELL, ADD LITTLE WATER
ADD 1/4 TSP SUGAR & SALT
ADD 1/2 CUP HUNG CURD, MIX
BOIL TILL THICK, ADD THE FRIED POTATOES
COOK TILL GRAVY COATS THE POTATOES
SERVE HOT

Similar Recipes