Kashmiri Dum Aloo Recipe
Kashmiri Dum aloo, prepared with small size potatoes in unique and spicy-tarty flavor are really scrumptious to eat. These can be prepared with or without gravy.
हिन्दी में पढिये : Kashmiri Dum Aloo Recipe
Ingredients for Kashmiri Dum Aloo
- Small potatoes - 14 to 15 (500 grams)
- Curd - 1 cup
- Green coriander - 2 to 3 tbsp
- Asafoetida - 1 pinch
- Cumin seeds - 1/2 tsp
- Coriander powder - 1 tsp
- Garam masala - 1/2 tsp
- Sugar - 1/2 tsp (optional)
- Green cardamom - 4 (peel and make powder)
- Clove - 3 (powdered)
- Turmeric powder - 1/4 tsp
- Kashmiri red chilly powder (degi chilly) - 1 tsp
- Salt - more than 1 tsp (to taste)
- Ginger powder - 1 tsp
- Fennel powder - 1.5 tsp
How to make Kashmiri Dum Aloo
Wash the potatoes thoroughly and place in a pressure cooker. Cook until it simmers once. Make sure you don't over boil the potatoes, they should remain half cooked. When all steam escapes, take out the potatoes from pressure cooker and peel them. Now prick the potatoes from all sides.
Take oil in a wok and place it on flame to heat. When oil is hot, place as many potatoes as possible in the wok and fry on medium flame until they turn golden brown in color from all sides. Take out the fried potatoes and likewise fry rest.
Keep 2 tbsp oil the wok and take out the rest. Add cumin seeds and asafoetida in the oil. After sauteing cumin seeds, add coriander powder and turmeric powder, saute for few more minutes and add whisked curd to the masala. Stir constantly until the masala starts simmering. Now add fennel powder, ginger powder, clove powder, cardamom powder, red chilly powder and sugar to the masala. Curd is simmering nicely, add salt and garam masala to it. Mix all ingredients really well and add fried potatoes as well. Coat the potatoes with the masala nicely. Cover the sabzi and cook for 5 minutes on low flame. Potatoes will absorb all the spices. Mouth drooling sabzi is ready.
Take out the sabzi in a bowl and garnish with some green coriander. Serve this tantalizing Kashmiri dum aloo with chapatti, parantha, naan or rice and relish eating.
If you wish to make this sabzi with some gravy then, after there is boil in the curd, add 1 cup of water and stir until it starts simmering. Add potatoes and rest of the spices as mentioned and prepare the sabzi.
- For 4 to 5 members
- Time - 45 minutes