Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Cuisine: Indian
Ingredients: 8 medium potatoes; 1.5 tsp ginger powder; 1/4 th tsp turmeric; 1 tsp kashmiri red chilli powder; 1/2 tsp Shahi garam masala; 2 tbsp curd; 1 tbsp tomato puree; 1.5 tsp dry roasted and ground spices:; 1 tbsp fennel,1 tsp fenugreek,1tsp cumin,1tsp coriander seeds; 2 kashmiri red chillies roasted and ground; 1 tbsp chopped coriander; 1 tsp crushed kasoori methi; 1 tbsp fresh cream; 3/4 th cup mustard oil; 1/4 th cup milk; 1 tbsp roasted sesame seeds; 1 tsp ghee; 1 pinch hing; To taste salt; 1 pinch sugar

Kumkum Chatterjee @cook_12055532

#dinner/post-1
This is a flavourful recipe of Kashmiri dum aloo with a rich colour.The aroma of roasted and ground fennel and the silky red colour from Kashmiri red chilli powder makes it simply an irresistible preparation.

Kumkum Chatterjee @cook_12055532

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Ingredients

8medium potatoes
1.5 tspginger powder
1/4th tsp turmeric
1 tspkashmiri red chilli powder
1/2 tspShahi garam masala
2 tbspcurd
1 tbsptomato puree
1.5 tspdry roasted and ground spices:
1 tbspfennel,1 tsp fenugreek,1tsp cumin,1tsp coriander seeds
2kashmiri red chillies roasted and ground
1 tbspchopped coriander
1 tspcrushed kasoori methi
1 tbspfresh cream
3/4th cup mustard oil
1/4th cup milk
1 tbsproasted sesame seeds
1 tspghee
1 pinchhing
To tastesalt
1 pinchsugar

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Steps

1

Cut into half medium potatoes or use whole baby potatoes.Boil or pressure cook them but do not overcook. Peel and prick the potatoes with a fork so that masala enters in them.Smear salt and little turmeric and deep fry them in low flame so that the centre of potatoes are done.Dry roast the whole spices,grind and store in a container.
2

Remove excess oil and keep 2 tbsp oil in pan.Sprinkle hing, and 1/4th tsp cumin.When they splutter,add ginger and sesame paste,fresh cream,turmeric,red chilli powder,tomato puree,curd and salt to taste.Add a pinch of sugar.Fry till oil leaves sides.Add the potatoes and toss.Add kasoori methi,1 tsp dry roasted and ground masala and milk.Add little water.Boil till gravy coats potatoes.Sprinkle ghee and garam masala.Garnish with chopped coriander and green chillies.Serve with jeera rice or puris.