Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cups fresh thick curd; 1/4 cup chilli paste(5-6 red chillies deseeded,soaked&ground); 1 tsp ginger powder; 1/4 tsp asafoetida; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1 tsp fennel/saunf powder; 1/4 crushed coriander; 1/2 tsp garam masala; 1/4 tsp black cardamom powder; 1/4 tsp green cardamom powder; 1/4 tsp clove powder; 1/4 tsp cinnamon powder; 4 tbsp mustard oil; 1 tsp kashmiri chilli powder; as required salt; as required chopped coriander; as required oil for deep fry/shallow fry; 1/2 cup water

Anitha (Annie) @annies_foodflavours

#Kash
#win
#week9#cookpadindia

Kashmiri Dum Aloo,very delicious dish from the Kashmiri cuisine.Baby potatoes are simmered (dum cooked)in a spicy curd based gravy/sauce.this gravy is sour and spicy no onion garlic is added which makes it satvik recipe..so people don't prefer onion ,garlic they can have this too without any second thoughts.Dry ginger powder used in this recipe..because kashmiris use dry ginger powder not fresh ginger it's believed as kashmir is far away tucked in the mountains, it used to be very difficult to procure fresh ginger,hence the use of dry ginger powder..
I often serve this dish with steamed basmati rice,though you can also serve with roti/naan/poori.Do try this delicious dish.you will definitely get compliments for your dish from your friends & family.☺️

#Kash
#win
#week9#cookpadindia

Anitha (Annie) @annies_foodflavours

#Kash
#win
#week9#cookpadindia

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Ingredients

45minutes

5 servings

2 cupsfresh thick curd
1/4 cupchilli paste(5-6 red chillies deseeded,soaked&ground)
1 tspginger powder
1/4 tspasafoetida
1/2 tspturmeric powder
1/2 tspcoriander powder
1/2 tspcumin powder
1 tspfennel/saunf powder
1/4crushed coriander
1/2 tspgaram masala
1/4 tspblack cardamom powder
1/4 tspgreen cardamom powder
1/4 tspclove powder
1/4 tspcinnamon powder
4 tbspmustard oil
1 tspkashmiri chilli powder
as required salt
as required chopped coriander
as required oil for deep fry/shallow fry
1/2 cupwater

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Steps

45minutes

1

Boil& peel baby potatoes,with tooth pick poke holes in the potatoes so that potatoes absorb flavours of the masala....
2

Whisk curd along with chilli paste(chillies deseeded soaked for 30min&ground),add ginger powder.whisk everything well and keep aside
3

Deep fry the baby potatoes until light brown and outer layer is little crispy..take out on kitchen towel to avoid extra oil.you can do shallow fry too..if you prefer...
4

Add 4-5 tbsp of mustard oil heat up in a pan,add asafoetida powder,coarsely crushed coriander seeds,fennel powder,kashmiri red chilli powder.saute on low flame for a minute..now add 1/2cup water.stir well
5

Now add all the other masala ingredients to the pan..turmeric powder,cumin powder,cinnamon powder,clove powder,black cardamom powder,cumin powder, clove powder.stir well...
6

Now add in whisked curd chilli paste,keep stirring continuously on low flame until it gets a boil.further add baby potatoes.add salt.cover the lid..and let it cook on low heat for about 7-8 minutes...
7

Take out the lid.add in garam masala powder and chopped coriander leaves.give it a good mix.gravy should be of thick consistency.well you can adjust the consistency according your taste if you prefer....
8

Serve hot with steamed rice/roti/naan/poori.try and Enjoy this delicious dish...😋

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Anitha (Annie) @annies_foodflavours

on January 22, 2023 14:19

A foodie...cooking & baking is my passion & stress reliever ,from a banker to home maker😍...I love to cook & experiment with different regions food..All the culinary skills picked up by great chef my adorable mom.. 😊