Kashmiri dum aloo recipe
Kashmiri dum aloo recipe - A semi-dry baby potato curry where potatoes are coated into thick Kashmiri gravy
10-12 or 225-250 grams Baby potatoes
10-12 or 225-250
Salt - to taste
Salt - to taste
For kashmiri dum aloo recipe:
2 tablespoons Mustard oil
1 tablespoon Kashmiri red chili powder Mixed in ¼ cup of water
Kashmiri red chili powder
Mixed in ¼ cup of water
2 tablespoons Plain yogurt Mixed in ½ cup of water
Mixed in ½ cup of water
1 Bay leaf
½ inch Cinnamon stick
¼ teaspoon Dry ginger powder (sonth or saunth)
Dry ginger powder (sonth or saunth)
½ teaspoon Fennel seeds powder
Fennel seeds powder
½ teaspoon Cumin powder
¼ teaspoon Green cardamom seeds powder
Green cardamom seeds powder
¼ to ½ teaspoon Shahi jeera (kala jeera or black cumin seeds)
¼ to ½
Shahi jeera (kala jeera or black cumin seeds)
Cooking baby potatoes:
Take potatoes and wash or scrub them very well.
Take them into pressure cooker. Add enough water so potatoes are submerged in the water. Add big pinch of salt.
Cover with lead, put the weight on. Let it cook on medium heat for 1 whistle.
Let the pressure go down by itself then open the lid.
Drain the potatoes from water. Once they are cool to touch, remove the skin.
If your potatoes are big then you can half them.
Now using fork, prick the potatoes from all the sides.
Heat the mustard oil in a pan on medium heat.
Once hot add pricked baby potatoes and shallow fry them.
Keep moving them occasionally for even browning.
While potatoes are frying, let’s prep other ingredients.
Take kashmiri red chili powder in a small bowl and dissolve it into ¼ cup of water.
In another bowl, take yogurt and add ½ cup of water and whisk very well. Keep it aside.
Let’s check the potatoes, they should be golden brown.
Once fried from all the sides, drain excess oil and remove them on the paper towel lined plate.
Making kashmiri dum aloo recipe:
In the remaining hot oil, add whole spices and saute for a minute or so.
Now add prepared red chili powder paste, it may bubble a lot because of the water. So be careful.
Now add prepared yogurt water. Stir it immediately, so yogurt will not curdle or separate.
Now add dry ginger powder, cumin powder and fennel seeds powder.
Also add salt. Mix well.
Let the gravy come to a boil.
Now add fried baby potatoes.
Cover the pan with tight fitting lid, lower the heat to LOW and cook for 10-15 minutes.
If the lid is not tight then you can put some weight on top of the lid.
After that dum cooking time, you will have thick gravy and potatoes have absorbed some flavors.
Lastly add cardamom powder and shahi jeera.
Turn off the stove heat.
*Nutrition information is a rough estimate for 1 serving
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