Authentic kashmiri dum aloo

Name: Authentic kashmiri dum aloo
Yield: Serving 4-6 people
Cuisine: Indian
Ingredients: 8 equal mid sized potatoes; 5 Cloves; 3 tsp saunf / fennel powder; 8 tsp Red Chilli powder (Kashmiri mirch); 2 pinches Hing; 2 tsp Black jeera; 2 tsp Garam masala; 1 tsp ginger powder; 2 sticks Dalchini; 4 Elaichi(Cardamom); 4 Badi elaichi / black cardamom; 1 tsp Safed jeera; 3-4 Tejpatta / bay leaf; 2 tbsp Curd; As required Mustard oil..enough to properly deep fry.Pl be generous; To taste Salt

Deepali Kaul @cook_17787471

Delhi

#gharkakhana #AuthenticKashmiriDumAloo

Deepali Kaul @cook_17787471

Delhi

#gharkakhana #AuthenticKashmiriDumAloo

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Ingredients

Serving 4-6 people

8equal mid sized potatoes
5Cloves
3 tspsaunf / fennel powder
8 tspRed Chilli powder (Kashmiri mirch)
2 pinchesHing
2 tspBlack jeera
2 tspGaram masala
1 tspginger powder
2 sticksDalchini
4Elaichi(Cardamom)
4Badi elaichi / black cardamom
1 tspSafed jeera
3-4Tejpatta / bay leaf
2 tbspCurd
As requiredMustard oil..enough to properly deep fry.Pl be generous
To tasteSalt

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Steps

1

Pressure cook the potatoes (2 whistles), Cool the potatoes, Peel them (with hand) Prick each potato with a toothpick at several places all around. Take lots of mustard oil in a Kadhai, Heat the oil well..should be very hot. Put potatoes into it, and reduce the flame. Let potatoes turn golden brown.
2

Remove the potatoes from the Kadhai,drain off all extra oil...and just keep about 3-4 tbls of oil in the kadhai, Add whole spices.
Cook for two minutes. Take a few spoons of water and mix red chilli powder in it. Add to the kadhai. Mix well. Add the yoghurt and mix the contents of the kadhai very well. Do sprinkle a few drops of water a couple of times to get the temperature down and to ensure that spices don't get burnt. You will soon notice that in some time oil will start surfacing.
3

Add 4 cups of warm water to the kadhai. Add fried potatoes. Add all powdered masalas now. Add salt mix well and Cover with lid
Cook for 20- 25 minutes. Check for The oil to surface. Simmer another 5 mins till gravy thickens a bit.. Be gentle with the potatoes when you put them in a serving bowl.They would be nice and soft,don't break them in transit