Kashmiri damaaloo

Name: Kashmiri damaaloo
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 6-7 Baby potatoes; 300 gms curd; 1 teaspoon Red chilli paste; 1 teaspoon jeera; 2 tablespoon ginger garlic paste; 1 tablespoon kasoori methi; 1 teaspoon Turmeric; 1/2 teaspoon elaichi powder; 1/2 teaspoon sauf powder; 1 tablespoon Kashmiri chilli powder; to taste Salt; 1/2 teaspoon heeng; as needed Oil for deep frying and cooking

Shlagha Srivastava @cook_12100634

Lucknow

Kashmiri dum aaloo is a recipe filled with rich flavour and taste

Shlagha Srivastava @cook_12100634

Lucknow

Kashmiri dum aaloo is a recipe filled with rich flavour and taste

Saved

Ingredients

15 minutes

2 servings

6-7Baby potatoes
300 gmscurd
1 teaspoonRed chilli paste
1 teaspoonjeera
2 tablespoonginger garlic paste
1 tablespoonkasoori methi
1 teaspoonTurmeric
1/2 teaspoonelaichi powder
1/2 teaspoonsauf powder
1 tablespoonKashmiri chilli powder
to tasteSalt
1/2 teaspoonheeng
as neededOil for deep frying and cooking

Saved

Steps

15 minutes

1

Boil the potatoes and peel off
2

With the help of toothpick poke the potatoes
3

Deep-fry the potatoes till golden and set aside
4

In a bowl take curd and whisk it.add red chilli paste and mix
5

In a pan add 3tbsp oil for cooking and heat add heeng and jeera till cracked.
6

Add ginger garlic paste and fry till brown
7

Add the curd and chilli paste mixture. Add Kashmiri chilli powder,turmeric powder,sauf powder, elaichi powder.cook till oil seperates.
8

Add potatoes and salt. Cover and cook for another 2 to3 min.
9

Add kasuri methi.
10

Serve in a bowl.