Name: Kashmiri Dum Aloo recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Ingredients: Baby Potatoes (Chote Aloo) - 250 Grams; Curd (Dahi) - 1 Cup; Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Coriander Powder (Dhaniya Powder) - 2 Table Spoon; Whole spice powder (Garam Masala Powder) - ½ Tea Spoon; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Kashmiri Red Chili Powder (Kashmiri Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Caraway Seeds (Shah Jeera) - ½ Tea Spoon; Green Cardamom (Hari Elaichi) - 3 to 4; Cloves (Laung) - 3 to 4; Cinnamon (Dal Chini Patta) - ½ inch 2 to 3; Oil - As per your requirement; Salt to taste

ABOUT Kashmiri Dum Aloo RECIPE

Being called ‘Heaven On Earth’ by kings is definitely a true statement when you talk about Kashmir. Today in Jai Ki Rasoi Se made one of the most popular festival dishes in "Kashmiri Dum Aloo" made of baby potatoes, along with a rich-tasting spicy red gravy. This curry is delicious dinner of choice for any season of the year.

Ingredients Serving: 8

Baby Potatoes (Chote Aloo) - 250 Grams
Curd (Dahi) - 1 Cup
Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Coriander Powder (Dhaniya Powder) - 2 Table Spoon
Whole spice powder (Garam Masala Powder) - ½ Tea Spoon
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Kashmiri Red Chili Powder (Kashmiri Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Caraway Seeds (Shah Jeera) - ½ Tea Spoon
Green Cardamom (Hari Elaichi) - 3 to 4
Cloves (Laung) - 3 to 4
Cinnamon (Dal Chini Patta) - ½ inch 2 to 3
Oil - As per your requirement
Salt to taste

Instructions

Heat oil in a pan or kadai, once the oil is hot add baby potatoes and deep fry them till they become soft. Remove them and keep it aside
Remove the excess oil from the same pan or kadai and add caraway seeds, green cardamom, clove and cinnamon. Cook till oil get its flavours
Add ginger garlic paste. Mix and cook till oil get separated from it
Add all dry powdered masalas like - red chilli and turmeric. Mix all the ingredients and cook till oil get separated from them
In bowl add curds, cumin, coriander and whole spice powder. Mix them and keep aside
Now add the curd mixture, half cup of e and season with salt according to tas. Mix and cook till the gravy come to boil
Add baby potatoes and mix them. Cover it and cook on low to medium flame till the oil get separated and gravy comes to desired consistency
Finally add finely chopped green coriander, mint leaves, slit green chillies and cream. Mix all and cook for a minute
Now the dish is ready to be serve with any Indian bread or flavored rice

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