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RESTAURANT STYLE KASHMIRI DUM ALOO

Vegetarian recipesIndian Recipes

29 Aug

Written By Shilpa Anand

Dum aloo is a famous dish/ curry of Kashmir.Baby potatoes are fried and then simmered in a yogurt based sauce with minimal spices. This is a no onion no garlic recipe. Enjoy INGREDIENTS: — Dum aloo is a famous dish/ curry of Kashmir.
Baby potatoes are fried and then simmered in a yogurt based sauce with minimal spices. This is a no onion no garlic recipe. Enjoy
INGREDIENTS:

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8-10 baby potatoes(the ones I’ve used are slightly bigger, you can use smaller potatoes as well) 1cup Dahi ( hung curd, beaten)2-3 tbsp Shilpa’s Masala Mill Kashmiri chili powder 2tsp fennel seeds(saunf)1tsp coriander seeds4cardamon4-5 black pepper3-4 cloves 1-2 small pieces of mace 1tsp dry ginger powder ( saunth)  ¼ tsp turmeric powder2tbsp cashew paste or ¼ cup milk powder or ¼ cup Mawa ( I’ve used milk powder today)Salt to taste Mustard oil ( or any other oil)½ tsp hing( asafoetida) ½ tsp shah jeera( I’ve used jeera) 2tsp Kasuri Methi Coriander leaves, chopped Few raisin and cashews for garnishINSTRUCTIONS:Parboil the potatoes ( one whistle in a pressure cooker as we will fry the potatoes later)Cool and peel the potatoesPrick them with fork or toothpick Heat oil in a pan on med-highFry potatoes until golden in color, stirring them continuously to get even color — 8-10 baby potatoes(the ones I’ve used are slightly bigger, you can use smaller potatoes as well)
1cup Dahi ( hung curd, beaten)
2-3 tbsp Shilpa’s Masala Mill Kashmiri chili powder
2tsp fennel seeds(saunf)
1tsp coriander seeds
4cardamon
4-5 black pepper
3-4 cloves
1-2 small pieces of mace
1tsp dry ginger powder ( saunth)
¼ tsp turmeric powder
2tbsp cashew paste or ¼ cup milk powder or ¼ cup Mawa ( I’ve used milk powder today)
Salt to taste
Mustard oil ( or any other oil)
½ tsp hing( asafoetida)
½ tsp shah jeera( I’ve used jeera)
2tsp Kasuri Methi
Coriander leaves, chopped
Few raisin and cashews for garnish
INSTRUCTIONS:
Parboil the potatoes ( one whistle in a pressure cooker as we will fry the potatoes later)
Cool and peel the potatoes
Prick them with fork or toothpick
Heat oil in a pan on med-high
Fry potatoes until golden in color, stirring them continuously to get even color

Traditionally these potatoes are double fried. So fry once, cool slightly and then fry again. Keep aside ( I’ve only fried them once)Dry roast fennel seeds, coriander seeds, black pepper, cloves, and mace. Cool and grind. Keep aside — Traditionally these potatoes are double fried. So fry once, cool slightly and then fry again. Keep aside ( I’ve only fried them once)
Dry roast fennel seeds, coriander seeds, black pepper, cloves, and mace. Cool and grind. Keep aside

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In another pan, heat mustard oil Add shah jeera and hing. Keep flame on lowAdd Kashmiri chili powder, turmeric and dry ginger powder and Kasuri Methi Fry for 1min adding little water Add yogurt and stir continuously until oil sep… — In another pan, heat mustard oil
Add shah jeera and hing.
Keep flame on low
Add Kashmiri chili powder, turmeric and dry ginger powder and Kasuri Methi
Fry for 1min adding little water
Add yogurt and stir continuously until oil separates on surface
Add few coriander leaves
Add hot water and boil the masala. Add salt

Add fried  potatoes Now add the dry roasted masala — Add fried potatoes
Now add the dry roasted masala

Add more water to adjust consistency Cover and cook for 5-8 mins Now add milk powder/ cashew paste or Mawa Simmer for around 6-7 mins And that’s it, your easy and delicious Kashmiri Dum aloo is ready — Add more water to adjust consistency
Cover and cook for 5-8 mins
Now add milk powder/ cashew paste or Mawa
Simmer for around 6-7 mins
And that’s it, your easy and delicious Kashmiri Dum aloo is ready

Serve hot garnished with raisins, cashews, and coriander and enjoy with naans, Rotis and jeera rice

SPICE LEVEL: 🌶🌶🌶

SINDHI KOKI

KURKURI PALAK