Friday, December 2, 2016

Kashmiri Dum Aloo recipe

 Kashmiri Dum Aloo 

Ingredients :
  • 11-12 pieces small potatoes, boil and peel
  • Mustard oil for deep frying
  • 1+1/2 cups curd 
  • 4 pieces dried Kashmiri red chilli for  paste (Soak in 1/2 cup warm water for 20 mins)
  • 1/2 tsp dried ginger powder(south powder)
  • 1 tsp fennel seeds powder 
  • 1/2 tsp cumin seeds
  •  a pinch of cloves powder
  • 1/4 tsp green cardamom powder
  • 4 tbsp cashew nuts paste for the thickness  
  • a pinch of asafoetida (Hing)
  • 1/2 tsp roasted cumin seeds powder
  • 8-10 pepper corn
  • 1/4 tsp garam masala
  • 1/4 tsp roasted cumin seeds powder 
  • salt to taste 
  • 2 tbsp mustard oil for making gravy 
Method :

Prick the potatoes all over with the help of a fork and keep aside. Heat oil in a pan and deep-fry the potatoes on medium flame till golden brown colour. Remove on a plate and keep aside. Whisk the curd with Kashmiri red chilli paste, green cardamom powder, ginger powder, fennel powder. Heat 2 tbsp mustard oil in a pan, add asafoetida, cumin seeds and cloves powder. Add a half cup of water,  pepper corn and salt, bring the mixture to a boil. Now add the beaten curd and cook on low flame. And stir in the curd mixture and bring to a boil. Add the fried potatoes and cashew paste and cook till the potatoes absorb the gravy and the oil surfaces. Sprinkle roasted cumin powder and garam masala powder on the top. Serve it hot with naan, rotis and rice.

 Fried potatoes 

 Soaked Kashmiri red chillies 


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