KASHMIRI DUM ALOO

• 10 baby potato / aloo

• 1 cup water

• oil for frying

FOR CURRY:

• 2 tbsp oil ( use oil as per your preference)

• ½ tsp cumin / jeera

• spice mix  provided 

• pinch hing / asafoetida

• 1 tsp kashmiri red chilli powder

• 1 cup water

• ¾ cup curd / yogurt, whisked

• 1 tsp  ginger powder

• 2 tsp fennel powder / saunf powder

• ½ tsp salt

• ¼ tsp garam masala

Aloo preparation recipe:

1. firstly, pressure cook 8 baby potatoes with 2 cups of water and salt. pressure cook for 1-2 whistle. once pressure releases, allow the potatoes to cool. then peel off the skin from the potatoes. poke / prick all over the potatoes well with fork. do not break the potatoes, be gentle.

2. in a large kadai, add 4 tbsp of oil.

3. once the oil turns hot, add chilli powder and turmeric powder.

4. immediately, add the boiled potatoes.

5. saute till they turn golden brown. approx. 3-5 minutes. then keep the fried aloos aside.

FOR THE CURRY  1.firstly, in a kadai heat 2 tbsp oil and saute ½ tsp cumin, 1 inch cinnamon, 2 black cardamom, 2 cardamom, 5 cloves and pinch hing.

• turn off the flame and add 1 tsp kashmiri red chilli powder.

• further, add ½ cup water and ¾ cup curd.

• mix well till the curd combines well without getting curdled.

• now add 1 tsp ginger powder, 2 tsp fennel powder and ½ tsp salt.

• mix well making sure the spices are mixed well.

• add in fried potato and mix well.

• add ½ to 1 cup water adjusting consistency.

• cover and simmer for 30 minutes stirring occasionally.

• after 30 minutes, the curry will separate oil and also thicken.now add ¼ tsp garam masala and mix well.Finally, serve kashmiri dum aloo with roti / rice.

NOTE:

• THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING.

• THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.

https://hebbarskitchen.com/authentic-kashmiri-dum-aloo-recipe/