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Kashmiri dum aloo Recipe

This is an authentic Kashmiri style dum aloo which I learnt from one of the Kashmiri residents. It's a little spicy red yoghurt based gravy having baby potatoes ( traditionally) but due unavailability I have used the regular potatoes. Authentic dishes dont demand any twist or creative touch its beautiful and graceful in it own way.

  • Prep time:
  • 20minutes
  • cook time:
  • 40minutes
  • serves:
  • 3-4

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Vegetarian

Level : Moderate

Cuisine : Kashmiri

Course : Mains

Tags

  • Veg
  • Main Course
Ingredients

Ingredients For Kashmiri dum aloo Recipe

Methods
  • 1. Wash the potatoes well. If baby potatoes are used dont peel off the skin before boiling. If you use regular potatoes peel off the skin cut into halves. Then Pressure cook for 1 whistle with a little salt on low flame.
  • 2. Then strain the water and the potatoes with cold running water. The let the potatoes dry under fan. For baby potatoes u can peel off the skin now.
  • 3. After its get dry for a while. Prick each potatoes with a toothpick or skewer and keep aside.
  • 4. Now take a kadai. Add mustard oil for frying. Let is heat up. Meanwhile add tumeric powder,little salt and mix with the potatoes. Now deep fry the potatoes in batches.
  • 5. Once the potatoes are fried let the excess oil get soaked in the tissue paper on which its kept.
  • 6. Take a bowl add the curd + fennel powder + dry ginger powder + cashew paste and mix well. Set aside.
  • 7. Now take another bowl add Kashmiri red chilli powder or the paste and water and mix well. Set it aside.
  • 8. Now take a heavy bottle kadai. Add 2 3 of tbsp mustard oil from the oil taken for frying. Add the caraway seeds, black cardamom, cloves and fennel seeds. Let it crackle for a while till the fragrant comes.
  • 9. Add the hing into it and mix well. Now add the Kashmiri red chilli + water mix into the kadai and stir for while on low flame for 2-3 minutes
  • 10. Add little tumeric powder and cook for about 2-3 minutes more.
  • 11. Now add the curd+ cashew + spices mixtures into the kadai on low flame. Keep stirring continuously while adding the curd mixture. Add salt and sugar. Then add homemade shahi garam masala powder.
  • 12. Let the entire gravy mixture cook for more 5-6mintues on low flame till oil separates. Keep stiring continuously. Check the seasoning of the gravy.
  • 13. It better to double fry the potatoes which makes it creamier from inside. So now again we will deep fry those potatoes which are already fried.
  • 14. Now add the deep fried potatoes directly into the gravy from hot oil.
  • 15. Let the everything cook for about 5-6mintues on low flame and turn off the flame. Let the curry cook in it's own heat now.
  • 16. Finish of with some crushed dehydrated fenugreek leaves
  • 17. Serve hot with saffron rice, kashmiri pulao, indian flat breads-kulcha,nun, paratha,tawa roti etc.

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