Baby potatoes kashmiri dum aloo

Name: Baby potatoes kashmiri dum aloo
Total time: 2700 s
Yield: 5 serving
Cuisine: Indian
Ingredients: 250 g baby potatoes; 1 bowl onion tomato puree; 1 dry chilli; 1-2 green cardamom; 1 stick cinnamon; 5 tbsp oil/ghee; Hing; 6-8 garlic clove; 1/2 ginger pasta; As required red chilli powder; 2 tsp Coriander powder; 1/4 turmeric powder; 2 tsp dum aloo masala; 1/2 cup curd; 1/2 corn flour; 1 tsp kasuri methi; leaves Coriander; Sugar to test(optional); 2 tbsp fresh cream

Sneha Patel @sneha_patel

#Golden Apron23
#week16
#baby potato & cornflour

Sneha Patel @sneha_patel

#Golden Apron23
#week16
#baby potato & cornflour

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Ingredients

45 minutes

5 serving

250 gbaby potatoes
1 bowlonion tomato puree
1dry chilli
1-2green cardamom
1 stickcinnamon
5 tbspoil/ghee
Hing
6-8garlic clove
1/2ginger pasta
As required red chilli powder
2 tspCoriander powder
1/4turmeric powder
2 tspdum aloo masala
1/2 cupcurd
1/2corn flour
1 tspkasuri methi
leavesCoriander
Sugar to test(optional)
2 tbspfresh cream

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Steps

45 minutes

1

Wash baby potatoes pressure cook them.once boiled and cooked peel off the skin of potatoes.
Now using fork make holes in them and shallow fry them.
2

Now add all the spices in dahi and add potatoes and mix. Let them marinate
3

Now in a pan add ghee, jeera,and all spices and add the gravy.
Now add potatoes and let it cook.
4

Dam aloo is ready to serve.