Name: Kashmiri Dum Aloo recipe by Priya Mani at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Boiled potatoes 4 cut into big cube; 2 medium sized onions; 1 large ripe tomato; 3 dry red chilli; Ginger and garlic paste 2 tbsp; Thick curd 3 tbsp; 2 tbsp of Kashmiri red Chilli powder; Dhania powder 1 tbs; Cumin powder 1/2 tsp; turmeric powder 1/2 tsp; Garam masala powder 1/2 tsp; Sugar 1/2 tsp (optional); Salt to taste; Butter for frying and sauting.

Ingredients Serving: 4

Boiled potatoes 4 cut into big cube
2 medium sized onions
1 large ripe tomato
3 dry red chilli
Ginger and garlic paste 2 tbsp
Thick curd 3 tbsp
2 tbsp of Kashmiri red Chilli powder
Dhania powder 1 tbs
Cumin powder 1/2 tsp
turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Sugar 1/2 tsp (optional)
Salt to taste
Butter for frying and sauting.

Instructions

In a pan add very little oil, cumin seeds, dry red Chilli, onion and fry until translucent. Add ginger garlic paste and mix well.
Add tomatoes followed by all spices including salt . Add little water to cook everything until the raw smell goes off.
Turn off the flame, allow the mixture to cool completely. Transfer the mixture to a blender and grind it smoothly. Keep aside.
In a pan add little butter allow it to melt and pour the ground smooth paste along with whisked curd and mix well.
Add required salt and close the lid, let this cook for 5 to 7 minutes on a low flame.
Once the gravy start reducing, add the potatoes ( you can also deep fry the potatoes and add to the gravy) and mix well.
Add some frozen peas, say about 1/4 cup and mix well.
Add some crushed kasthori methi and mix well and simmer for 5 minutes and turn off the flame. Garnish with finely chopped coriander leaves.
Serve with any pulav / rice / naan / chapati / Pulka.

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