Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 3300 s
Yield: 4serve
Cuisine: Indian
Ingredients: For cooking baby potatoes:; 250 gms baby potatoes; 2.5 cup water; 1/4 tsp salt; For making ground paste; 10 cashew nut; 1/3 cup hot Water for soaking cashew nut; 100 grams onions or 1cup roughly chopped onions or1 large onion; 1/2 inch Ginger; 5 small to medium garlic cloves; 1/2 teaspoon fennel seeds; 2 tablespoons water, for grinding; For making dum Aloo gravy; 2 tablespoons Ghee you can also use 2 tablespoon oil; 1/4 cup Curd (yogurt) or 4 tablespoon curd; 1 inch cinnamon; 2 cloves; 2 green cardamom; 1 small to medium tej patta (indian bay leaf); 1/2 teaspoon shah jeera (caraway seeds); 1/4 tsp turmeric powder; 1/2 teaspoon red chilli powder kashmiri red chilli powder; 1/2 teaspoon Coriander Powder (ground coriander); 1/2 teaspoon Garam Masala; 1 cup water; as required Salt; 1 tablespoon chopped coriander leaves (cilantro leaves)

Sarita Srivastava @cook_26934677

Ranchi

This simply delicious recipe of dum aloo made restaurant style. This easy aloo dum recipe uses a mix of onions, cashews, curd along with spices. No tomatoes are added in this recipe.
#dumaloo
#BCR
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#cookpadindia
#potato

Sarita Srivastava @cook_26934677

Saved

Ingredients

55 minutes

4serve

For cooking baby potatoes:
250 gmsbaby potatoes
2.5 cupwater
1/4 tspsalt
For making ground paste
10cashew nut
1/3 cuphot Water for soaking cashew nut
100 gramsonions or 1cup roughly chopped onions or1 large onion
1/2 inchGinger
5small to medium garlic cloves
1/2 teaspoonfennel seeds
2 tablespoonswater, for grinding
For making dum Aloo gravy
2 tablespoonsGhee you can also use 2 tablespoon oil
1/4 cupCurd (yogurt) or 4 tablespoon curd
1 inchcinnamon
2cloves
2green cardamom
1 small to medium tej patta (indian bay leaf)
1/2 teaspoonshah jeera (caraway seeds)
1/4 tspturmeric powder
1/2 teaspoonred chilli powder kashmiri red chilli powder
1/2 teaspoonCoriander Powder (ground coriander)
1/2 teaspoonGaram Masala
1 cupwater
as requiredSalt
1 tablespoonchopped coriander leaves (cilantro leaves)

Saved

Steps

55 minutes

1

Cooking baby potatoes: Rinse and scrub 250 grams of baby potatoes very well in water. Then bring the water to a boil. Add the baby potatoes. Cover with a lid and cook them for 12 to 15 minutes. Simmer till the baby potatoes are almost cooked. Do not overcook them.
Drain all the water and let them become warm or cool down at room temperature.
Once they become warm, then peel them. Prick the baby potatoes with a fork. If you want, you can keep the peels on them.
2

Making dum Aloo paste,: When you keep the potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes. In a grinder jar, take 1 cup roughly chopped onions, soaked cashews, ½ inch ginger (chopped), 5 small to medium garlic cloves (chopped), and ½ teaspoon fennel seeds. Add 2 tablespoon of water and grind to a smooth paste.
Then add the ¼ cup fresh curd. Just blend for some seconds till the curd mixes very well with the onion paste. Do not overdo.
3

Making Dum Aloo gravy: Heat 2 tablespoon of ghee in a pot or pan. Once the ghee becomes hot, then on a low to medium flame, add the following whole spices - 1-inch cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta, and ½ teaspoon shah jeera (caraway seeds). Let the spices crackle. Keep the flame to a low or you can switch the flame off. Then add the onion-curd paste. Mix very well with a spoon.
4

Cover the pan with its lid and cook the masala paste on a low flame. The pan needs to be covered with a lid as a lot of spluttering happens.
In between check after every 2 to 3 minutes so that the masala does not stick to the pan. Also, stir very well.
The paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides.
5

Then add the following spice powders - ½ teaspoon turmeric powder, ½ teaspoon red chili powder or Kashmiri red chili powder, ½ teaspoon coriander powder, and ½ teaspoon garam masala powder. Mix the spice powders very well.
Add the baby potatoes and mix them with the sautéed masala paste. Pour 1 cup water. season with salt as required and mix very well.
Seal the pan tightly with foil. Then cover the pan with its lid.
6

Cooking Dum Aloo: On a low flame dum cook for 10 to 12 minutes. Switch off the flame and allow the gravy to rest for 3 to 4 minutes. Then open the lid and the foil. Add 1 tablespoon of chopped coriander leaves. Mix very well.Serve restaurant style dum aloo with chapatis, naan, pooris or jeera rice.