Kashmiri dum aloo- A delicacy from further north

Name: Kashmiri dum aloo- A delicacy from further north
Total time: 5400 s
Yield: 1-2 servings
Cuisine: Indian
Ingredients: 5-6 baby potatoes; 2 1/2 tbsp Kashmiri chilli powder; 1 tbsp coriander powder; 1/3 tbsp turmeric powder; 1/3 tbsp cinnamon powder; 1/2 tbsp dry ginger powder (saunth) /(soonth); 1 tbsp fennel powder (sounf); 1 bay leaf,; 2-3 cardamom pods, cloves; 3-4 tbsp curd( this not part of the authentic recipe.; as per need Mustard oil (this gives the dish it's unique flavour); to taste Salt

Pallavi @saltpepperseasons

Dum aloo has many versions but Kashmiri dum aloo has it's unique unforgettable taste and that is definitely my favourites. A tinge of spice and a bright red colour...all this screams Kashmir in every bite.

#for #dumaloo #kashmiridumaloo #aloorecipe #potatoes

For more recipes follow me @highonspicesofficial

#for #dumaloo #kashmiridumaloo #aloorecipe #potatoes

For more recipes follow me @highonspicesofficial

Pallavi @saltpepperseasons

#for #dumaloo #kashmiridumaloo #aloorecipe #potatoes

For more recipes follow me @highonspicesofficial

#for #dumaloo #kashmiridumaloo #aloorecipe #potatoes

For more recipes follow me @highonspicesofficial

Saved

Ingredients

90 mins

1-2 servings

5-6baby potatoes
2 1/2 tbsp Kashmiri chilli powder
1 tbspcoriander powder
1/3 tbsp turmeric powder
1/3 tbspcinnamon powder
1/2 tbspdry ginger powder (saunth) /(soonth)
1 tbspfennel powder (sounf)
1bay leaf,
2-3 cardamom pods, cloves
3-4 tbspcurd( this not part of the authentic recipe.
as per needMustard oil (this gives the dish it's unique flavour)
to tasteSalt

Saved

Steps

90 mins

1

Semi boil the potatoes and peel them off.
2

Heat mustard oil in a pan to shallow fry the potatoes in low to medium heat. Potatoes should be fried until crisp and golden red. Keep them aside
3

In another pan add some mustard oil. ( Oil temperature should only be slightly warm and not hot to avoid burning the dry spices.
4

Add all the whole and powdered spices and stir it for some time. Once the spices starts to sizzle a little, add the curd and cook it for another 1-2 mins.
5

Then add all the potatoes and 100 ml water...just enough to cook the potatoes.
6

Once the potatoes are done. Switch off the flame. Allow to cool and serve with roti or rice.