Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 1800 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 5-6 Baby Potato; 1 Onion; 3-4 Garlic; 1" Ginger; 12-15 Cashew nut; 1/2 cup Curd; 2 Tomato; 1 tsp Kasurimethi; 3/4 tsp Cumin seeds; Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, small piece mace, 2 cloves); 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 1/2 tsp Coriander powder; 1/4 tsp Black pepper powder; 1/2 tsp Cumin powder; 1/2 tsp Garam masala powder; 6 tbsp Cooking oil; 1 tbsp Coriander leaves; 1 tsp Salt

Aswani Vishnuprasad @cook_12258614

austin tx

#curry
Kashmiri Dum Aloo, a mild spiced whole potatoes (aloo) curry cooked lite spices, and healthy yogurt and tomato base. This will be the best tasting, authentic and tender whole potato curry you will ever enjoy! It is one the most coveted potato curries in the Indian menu and can be served with plain rice, jeera rice, Paratha, Naan, Phulkas etc.

Aswani Vishnuprasad @cook_12258614

Saved

Ingredients

30 min

3 to 4 servings

5-6Baby Potato
1 Onion
3-4Garlic
1" Ginger
12-15Cashew nut
1/2 cupCurd
2Tomato
1 tspKasurimethi
3/4 tspCumin seeds
Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, small piece mace, 2 cloves)
1/2 tspTurmeric powder
1 tspRed chilli powder
1/2 tspCoriander powder
1/4 tspBlack pepper powder
1/2 tspCumin powder
1/2 tspGaram masala powder
6 tbspCooking oil
1 tbspCoriander leaves
1 tspSalt

Saved

Steps

30 min

1

Thoroughly wash baby potatoes and cook them in a pressure cooker or steamer.
2

Prick the boiled potatoes on all sides using a toothpick or a fork. This will allow them to absorb the flavors and spices better.
3

Add little red chilli powder, turmeric powder, and salt into it.
4

Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).
5

Heat a pan, add oil into the pan and let the oil heat.
6

Add whole garam masala and fry it, add cashew nut and fry it for 10 seconds.
7

Add chopped ginger and garlic and fry it for a minute.
8

Add chopped onion and fry it till it turns soft.
9

Add tomato and fry till it softs.
10

Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into a thick smooth paste (do not add water).
11

Heat the same pan, add oil and let it heat.
12

Once the oil is heated, add cumin seeds and let it splutter.
13

Add red chilli powder and turmeric powder into the hot oil for nice and rich colour of gravy.
14

Add the masala paste and fry it on medium flame.
15

Add coriander powder, cumin powder, and black pepper powder into the masala paste, mix it.
16

Mix it properly and fry the masala till the oil is separated from the masala paste.
17

Add curd (simmer the flame before), stir it continuously.
18

Fry the masala on low flame for one more minute, add required water and stir.
19

Add garam masala powder add salt to taste (I had already added salt in the potato).
20

Crush the Kasuri methi on your palm and add in the gravy, stir it.
21

Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.
22

Add coriander leaves and turn off the flame.
23

Delicious dum aloo is ready to serve with phulka/ aloo phulka, rice etc.