Kashmiri Dum Aloo
the baby potatoes are deep fried twice and simmmered in a curd based gravy which is flavoured with spices like Kashmiri red chilli powder, fennel powder and dry ginger powder etc.,but here I have shallow fried the potatoes,you can do whichever way you want to.Check out the recipe for easy Kashmiri Dum Aloo below.
Ingredients
Baby potatoes-1/4 kg
Curd-1 1/2 cups
Kashmiri red chilli powder-1 Tbsp
Dry ginger powder-1/2 tsp
Fennel seeds powder- 1 Tbsp
Asafoetida-1/4 tsp
Cinnamon sticks-2 nos
Green cardamom-2 nos
Black cardamom-2 nos
Shahi jeera ( caraway seeds)-1 tsp
Salt to taste
Oil-4 Tbsps
Coriander leaves few
Recipe Video
Method
👉Wash and pressure cook the potatoes for one whistle with just enough water to cover them.
👉Drain the water and peel the potatoes.
👉Using a fork poke holes in it.
👉In a bowl add curd,dry ginger powder, fennel seeds powder and Kashmiri red chilli powder and whisk gently.set aside
👉Now heat 3 Tbsps of oil and shallow fry the potatoes in medium flame until it gets nice golden brown colour .Then cook covered for 5mins. Transfer to a plate.
👉In the same kadai add the remaining oil and saute cinnamon, green cardamom, black cardamom and shahi jeera.
👉Next pour the curd mixture. Keep stirring continuously to prevent the curd from splitting.
👉Add salt and cook covered for 5 mins in medium flame until the oil separates.
👉Now add the potatoes , required water and asafoetida mix gently and cook covered for another 10-15 mins in low flame until the gravy thickens and oil oozes on top.
👉Garnish with chopped coriander leaves and remove from fire at desired consistency.
Serve hot.
Preparation Time-30 mins.
Serves-4
Note-
✍️For this recipe they use mustard oil for deep frying and sauteeing for flavour.I have used only regular oil.
✍️Fennel powder ,dry ginger powder are very important for this recipe.
✍️They don't add onions or tomatoes for this recipe.
Tags
sidedishrecipes