Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 1800 s
Cuisine: Indian
Ingredients: 500 gm small potatoes; 250 gm tomato; 1 cup curd; 5-6 dry chilies; 1 1/2 Cumin seeds; 10 pcs Cardamom; 2-3 cloves; 3-4 bay leaves; 1 stick cinnamon; 3 tb spoon kashmiri red chili powder; 2 tb spoon Coriander powder; 1 pinch hing (asafoetida); 1 pinch turmeric powder; 1 pinch fennel seeds; 1 tb spoon ghee (clarified butter); 4 tablespoon oil (or as required); to taste salt

vaidehi shukla @cook_22981570

In Kashmir, this dish is very popular. Main ingredient of the dish is tikki masala, a mixture of dry spices. You can store tikki masala by adding oil for two weeks.

vaidehi shukla @cook_22981570

In Kashmir, this dish is very popular. Main ingredient of the dish is tikki masala, a mixture of dry spices. You can store tikki masala by adding oil for two weeks.

Saved

Ingredients

30 minutes

500 gmsmall potatoes
250 gmtomato
1 cupcurd
5-6dry chilies
1 1/2Cumin seeds
10 pcsCardamom
2-3cloves
3-4bay leaves
1 stickcinnamon
3 tbspoon kashmiri red chili powder
2 tbspoon Coriander powder
1 pinchhing (asafoetida)
1 pinchturmeric powder
1 pinchfennel seeds
1 tbspoon ghee (clarified butter)
4 tablespoonoil (or as required)
to tastesalt

Saved

Steps

30 minutes

1

Make kashmiri tikki masala: dry roast the following - dry chilies, cumin seeds, cardamom, cloves and mix. Once to mix the dry roasted ingredients add red chilli powder, coriander powder turmeric and hing in 3 tbsp water and make a paste. Add dry roasted tikki powder into this paste.
2

In a thick pan take one tablespoon and add cinnamon bay leaves and dry chilies, add the mixture of tikki masala and sauté for 3 minutes
3

Once the raw aroma of masala goes away add curd and mix it well. Sauté the curd for 4 minutes. Make sure the card mixed well and no lumps remaining.
4

In another pan heat the oil to shallow fry the potatoes. Before you fry the potatoes, peel them and with the help of fork, make some holes in it. Fry them golden brown.
5

Once the potatoes are ready add them into the gravy. Cook for 20 minutes on low flame.
6

Garnish with fennel seed powder and fresh coriander.