Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 12 small Potatoes; 1 and1/2 cups curd (yogurt) (not sour); 2 tsp Kashmiri red chilli powder; 1 tsp Grated fresh ginger; 1 tsp crushed garlic; 1 tbsp Cashew nut Powder; 1/3 tsp green Cardamom Powder; 1/2 tsp Fennel Seed Powder; 1/3 tsp Cumin Powder; 1 tsp Coriander Powder; 1 Bay Leaf, broken into pieces; 1 pinch hing powder; 1/4 tsp Turmeric Powder; 1/2 tsp Garam Masala Powder; 1 tablespoon Fresh Coriander Leaves, chopped (optional) or 1 tsp crushed dried Kasoori methi leaves; 4 tablespoons oil for deep /shallow frying Cooking Oil; Salt as required; 1/3 cup Water

Dr.Madhumita Mishra @FoodTalking

Odisha

#zing
Kashmiri dum aloo is one of the most widely preferred north Indian curries. Baby potatoes are deep fried and then cooked in delicious gravy of curd with a variety of masala.

Dr.Madhumita Mishra @FoodTalking

Odisha

#zing
Kashmiri dum aloo is one of the most widely preferred north Indian curries. Baby potatoes are deep fried and then cooked in delicious gravy of curd with a variety of masala.

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Ingredients

30 mins

5 servings

12small Potatoes
1and1/2 cups curd (yogurt) (not sour)
2 tspKashmiri red chilli powder
1 tspGrated fresh ginger
1 tspcrushed garlic
1 tbspCashew nut Powder
1/3 tspgreen Cardamom Powder
1/2 tspFennel Seed Powder
1/3 tspCumin Powder
1 tspCoriander Powder
1Bay Leaf, broken into pieces
1 pinchhing powder
1/4 tspTurmeric Powder
1/2 tspGaram Masala Powder
1 tablespoonFresh Coriander Leaves, chopped (optional) or 1 tsp crushed dried Kasoori methi leaves
4 tablespoonsoil for deep /shallow frying Cooking Oil
Salt as required
1/3 cupWater

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Steps

30 mins

1

Boil and Peel small Potatoes. If small potatoes are not available, then chop large potatoes into big chunks and prick them. Prick the Potatoes with fork and marinade with 1/2 tsp of salt+turmeric+red chilli Powder.
2

Heat oil in a kadai for shallow frying. Fry them over medium heat until golden brown. Drain and transfer to plate.
3

Mix curd, Kashmiri chilli powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavor of all ingredients with each other.
4

Heat 4 tablespoons oil in another pan. Add bay leaves and hing powder and sauté for some seconds.
5

Add 1/3 cup water, salt to taste and turmeric powder.
6

Bring mixture to boil and then add spiced curd (prepared in step-3) mixture.
7

When it starts to boil, add fried potatoes and garam masala powder.
8

Cook over medium heat until potatoes absorb the gravy and oil starts to come on the surface. Turn off the flame.
9

Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves or crushed dried Kasoori methi leaves.
10

Notes:
Curd not be sour otherwise prepared curry will taste sour.
Use boiled potatoes and sauté them in 1 tablespoon oil instead of frying them for less oily dum aloo kashmiri curry
Serve it with butter naan or tandoori roti or plain paratha or steamed rice for a lunch or dinner
Thanks

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on July 26, 2020 17:43

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.