10 baby potato / aloo
1 cup water
oil for frying
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:
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.
in a large kadai, add 4 tbsp of oil.
once the oil turns hot, add chilli powder and turmeric powder.
immediately, add the boiled potatoes.
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.
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.