Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Yield: 2 servings
Cuisine: American
Ingredients: 4 baby potatoes; 1 onion; 2 tomatoes; 2 inch piece ginger; 6 flakes garlic; 2 tbso chopped coriander leaves; 2 tbsp kasuri methi; 4 Bay leaves; 4 whole cloves; 2 tbsp curd; 2 tbsp cashew paste; to taste Salt; to taste Red chilli powder; to taste Garam masala; 1/2 tsp Kashmiri degi mirch; as needed Cooking Oil for deep frying

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#Jammu & Kasmir
#Post_9
#ebook. #Post_45
#onerecipeonetree. #Post_2

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#Jammu & Kasmir
#Post_9
#ebook. #Post_45
#onerecipeonetree. #Post_2

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Ingredients

2 servings

4baby potatoes
1onion
2tomatoes
2 inch piece ginger
6flakes garlic
2 tbso chopped coriander leaves
2 tbsp kasuri methi
4Bay leaves
4whole cloves
2 tbsp curd
2 tbspcashew paste
to tasteSalt
to tasteRed chilli powder
to tasteGaram masala
1/2 tspKashmiri degi mirch
as neededCooking Oil for deep frying

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Steps

1

Wash and Chop onion, ginger, garlic in very small pieces. Make puree of tomato by grating.
2

Boil baby potatoes in pressure cooker till 1 whistle. Open the lid after 15 minutes. Peel potatoes. Cut in two pieces
3

Heat oil in a karahi and deep fry potatoes till golden brown colour. Remove from oil and keep in a plate.
4

Remove excess oil from karahi. Only keep 2 tb spoon oil. Put cumin seeds and when cumin seeds splutter add grated ginger and garlic and stir for two minutes. Now Add ':chopped onions and fry till golden brown colour.
5

Add tomato puree and stir fry for 10 minutes. Add turmeric powder, salt, garam masala, red pepper powder, kashmiri mirch and stir well.
6

Add curd and stir for 5 minutes.
7

Roast masala for another 10 minute. Add bay leaves, cashew paste and whole cloves. Add 1 glass water and let it boil. Add fry potato. Let it simmer for 5 minutes. Stir in between. Switch off the flame when done.
8

Sprinkle chopped coriander leaves and serve with rice or chapatti.