Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 15 Small sized potatoes washed; 3 tablespoons Ghee; 1 tsp Cumin; 1 Cinnamon small; 1 Bay leaf; 4 cloves; 4 Cardamom; 2 Black cardamoms; 1 piece Star anise; 3 Tomatoes large cut in large cubes; 1 tablespoon Ginger garlic paste; 1/2 tablespoon Kashmiri laal mirch; 1/2 tsp Turmeric powder; 1 tsp Cumin and coriander powders each; 1 tsp Kasoori methi; 1 tsp Chilli powder; 1 tsp Fennel seeds powder; 1 tablespoon Yoghurt; as required Salt; 1 pinch Sugar; as required Water to cook; as required Coriander leaves to garnish

Vaishali Suhas @HealthisWealth

Bangalore , India

Dum Aloo is a favourite recipe when there is a special occasion or celebration. Originally from Kashmiri cuisine, it's become a favourite all over! In winter, it's more fun to relish it with naan or paratha or jeera rice! The spices give warmth and flavor and make any meal special!
#win #week3 #cookpadindia #dumaaloo #potato #gravy #curry #kashmiri #meals #lunch #dinner #party #celebration #occasion #spices #masala #winter #Heritage #cookpadturns6 #cookpad #birthday

Vaishali Suhas @HealthisWealth

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Ingredients

30 minutes

4 servings

15Small sized potatoes washed
Aloo and Muttar Subji/ Peas and Potatoes (south indian style)
3 tablespoonsGhee
Paneer Kaju Curry
1 tspCumin
1Cinnamon small
1Bay leaf
4cloves
4Cardamom
2Black cardamoms
1 pieceStar anise
3Tomatoes large cut in large cubes
1 tablespoonGinger garlic paste
1/2 tablespoonKashmiri laal mirch
1/2 tspTurmeric powder
1 tspCumin and coriander powders each
1 tspKasoori methi
1 tspChilli powder
1 tspFennel seeds powder
1 tablespoonYoghurt
as requiredSalt
1 pinchSugar
as requiredWater to cook
as requiredCoriander leaves to garnish

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Steps

30 minutes

1

First, dry the potatoes and parboil them in a large pan filled with water along with 1 tsp salt. Remove when you can just prick with knife and drain any water left.
2

Then cool them in cold water and drain. Remove the peels and sprinkle with salt.
3

Heat 2 tablespoon ghee in a kadhai, pop jeera and add the potatoes. Shallow fry them till crisp on both sides. Remove and keep aside.
4

Heat remaining ghee, add whole spices and saute them well. Add ginger garlic paste, tomatoes and cook till soft. Then remove the bay leaf and make a smooth puree, along with 1 tablespoon yoghurt in blender. Strain the puree.
5

Add the puree to the pan again. Add all the spice powders and cook covered, along with the potatoes till they are done.
6

Adjust the spices add salt, sugar and sprinkle with crushed kasoori methi. Garnish with chopped coriander leaves and serve piping hot with steamed rice or roti. Enjoy.
7

Linked Recipes

Aloo and Muttar Subji/ Peas and Potatoes (south indian style)

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Cooksnaps

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Vaishali Suhas @HealthisWealth

on December 10, 2022 14:37

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc