Kashmiri Aloo Dum

Name: Kashmiri Aloo Dum
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 400 g Baby potatoes; As required Oil for frying; 4 tbsp Mustard oil; 2 Kashmiri dry red chilli; 3-4 Cloves; 2 Black cardamom; 2 Green cardamom; 5-6 Black peppercorns; 1 cup Onion Finely chopped; 1 ,1/2 cup Yogurt; 2 tsp Kashmiri red chilli powder; 1/2 tsp Turmeric powder; 1 tsp Dry ginger powder; 1/2 tsp Garam masala powder; 2 tsp Fennel powder; To taste Salt

Asha Ranjan @cook_15376448

#goldenapron2
#jammuandkashmir
#week9
#post9

Asha Ranjan @cook_15376448

#goldenapron2
#jammuandkashmir
#week9
#post9

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Ingredients

20-25min.

3-4 servings

400 gBaby potatoes
As requiredOil for frying
4 tbspMustard oil
2Kashmiri dry red chilli
3-4Cloves
2Black cardamom
2Green cardamom
5-6Black peppercorns
1 cupOnion Finely chopped
1 ,1/2 cup Yogurt
2 tspKashmiri red chilli powder
1/2 tspTurmeric powder
1 tspDry ginger powder
1/2 tspGaram masala powder
2 tspFennel powder
To tasteSalt

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Steps

20-25min.

1

Wash the baby potatoes peel the skin and prick them with a tooth pick all around.
Heat water in a pan. Add salt in it. When it comes to a boil, add the potatoes and boil them till tender. Drain the water.
2

Heat oil for frying in a pan. Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
3

Heat mustard oil in a heavy bottom pan. When it starts to fume, simmer the heat. Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds. Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
4

Add onions and fry till golden brown.Pour the yogurt mixture in the pan and keep stirring.
5

Now add salt and water.cook for 10-15 min.with lid on medium flame.
6

Now it's done.serve it hot with fried rice or veg biryani.