Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Prep time: 20 min
Cook time: 30 min
Cuisine: Indian
Ingredients: Baby Potato 12; Curd (Not Sour) 1 1/2 Cup; Dry Ginger Powder (Saunth Powder) 1/2 Teaspoon; Cashew Nut, Grind To Make Powder 6 - 7; Green Cardamom Powder 1/2 Teaspoon; Fennel Seed Powder 1/2 Teaspoon; Roasted Cumin Powder 1/2 Teaspoon; Coriander Powder 1 Teaspoon; Bay Leaf 1; Asafoetida (Hing) A Pinch; Turmeric Powder 1/4 Teaspoon; Salt 1/2 Teaspoon or As Per Taste; Kashmiri Chilli Powder 1/2 Teaspoon; Garam Masala 1/2 Teaspoon; Coriander Leaves, Finely Chopped 1 Tablespoon; Mustard Oil For Deep Fry + 4 Tablespoon; Water 1/3 Cup

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Recipe by: MyDeliciousRecipes

Kashmiri Dum Aloo

Kashmiri Dum Aloo is a beautiful and delicious dish from a beautiful place Jammu and Kashmir and one of the most popular curry dish in North India. To make the delicious dish "Kashmiri Dum Aloo", first deep fry the baby potato and then it is cooked in a smooth, silky and delicious gravy made with curd, and many traditional spices. An easy recipe to make delicious Kashmiri Dum Aloo Learn to make at home easily.

Preparation Time
20 Minutes

Cooking Time
30 Minutes

Meal Type:

Vegetarian

Ingredients

Baby Potato	12	Curd (Not Sour)	1 ¹/₂Cup
Dry Ginger Powder (Saunth Powder)	1/2 Teaspoon	Cashew Nut, Grind To Make Powder	6 - 7
Green Cardamom Powder	1/2 Teaspoon	Fennel Seed Powder	1/2 Teaspoon
Roasted Cumin Powder	1/2 Teaspoon	Coriander Powder	1 Teaspoon
Bay Leaf	1	Asafoetida (Hing)	A Pinch
Turmeric Powder	1/4 Teaspoon	Salt	1/2 Teaspoon or As Per Taste
Kashmiri Chilli Powder	1/2 Teaspoon	Garam Masala	1/2 Teaspoon
Coriander Leaves, Finely Chopped	1 Tablespoon	Mustard Oil	For Deep Fry + 4 Tablespoon
Water	1/3 Cup

Direction To Make

Peel the baby potatoes and prick them using a fork. Never peel potatoes in an empty bowl, always peel them and soak them in salted water.
Heat mustard oil in a pan for deep frying. When the oil gets hot enough, take out the potatoes from the water and fry them on a medium flame till they turn light brown. Take the potatoes out of the oil and transfer to a plate. (Don't over fry the potatoes as we need to fry them once again when we have to cook them in the gravy, as we need to add hot potatoes to the gravy so that it will soak the gravy.)
In a bowl, add curd, cashew powder, Kashmir red chili powder, dry ginger powder (saunth), fennel seed powder, green cardamom powder, roasted cumin powder, coriander powder and whisk them well.
Heat 4 tablespoons mustard oil in a pan. When the oil is hot, add bay leaves and asafoetida and fry for about 30 seconds. Add salt, turmeric powder and 1/3 cup of water and mix well. Allow the water to boil. When the water starts boiling, add curd and spice mixture and mix well.
On the other side, fry baby potatoes once again in mustard oil until they turn golden brown.
When it starts boiling, add hot fried baby potatoes and garam masala and give it a good stir.
Continue cooking over medium heat until oil comes out on the surface and the gravy thickens.
Turn to the gas and transfer the Kashmiri Dum Aloo for serving in the bowl. Garnish it with coriander leaves.
Serve hot Kashmiri Dum Aloo at lunch or dinner.

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