Kashmiri dum aloo

Name: Kashmiri dum aloo
Yield: 4-5 servings
Cuisine: American
Ingredients: 4-5 Big potatoes (Boiled); 150 gms Curd; 3-4 Dry Red chilli (sukhi lal mirchi); 1/2 tsp Jeera; As required Coriander leaves; 4-5 kali mirch; 2 choti ilachi; 1/2 spoon haldi; 2 Table spoon Deghi Mirchi; Ping Hing; As needed Anardana; to taste Salt according; as required Mustard oil; As needed Kasuri Methi

Lalit Sharma @cook_12012171

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Lalit Sharma @cook_12012171

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Ingredients

4-5 servings

4-5Big potatoes (Boiled)
150 gmsCurd
3-4Dry Red chilli (sukhi lal mirchi)
1/2 tspJeera
As requiredCoriander leaves
4-5kali mirch
2choti ilachi
1/2 spoonhaldi
2 Table spoonDeghi Mirchi
PingHing
As neededAnardana
to tasteSalt according
as requiredMustard oil
As neededKasuri Methi

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Steps

1

Take 3-4 Red chilli, soak in hot water and make a paste of that.
2

Take curd in a bowl and mix red chilli paste and masala we made and mix well.
3

Heat oil in a kadhai, add jeera, hing, haldi, Deghi Mirchi, and mix well, then add curd, make flame slow and continue to mix it, else the curd might cuddle.keeping the flame low.
4

Keep cooking until oil comes up add little bit water and add potatoes cut in small to medium pcs, mix well keep flame slow, and cook for 7-8 mints, KASHMIRI DUM AALOO is ready