Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a Easy dish, kashmiri dum aloo. It is one of my favorites food recipe. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kashmiri dum aloo is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Kashmiri dum aloo is something that I have loved my entire life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Spicy and delish is this Kashmiri Dum Aloo where baby potatoes are simmered (dum cooked) in a spicy curd (yogurt) based gravy or sauce.
To get started with this particular recipe, we have to prepare a few ingredients. You can have kashmiri dum aloo using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kashmiri dum aloo:
- Get 1 cup curd(not sour)
- Take 12-15 baby potatoes (small potatoes)
- Get 1 teaspoon:fennel seeds powder
- Prepare 2 teaspoon: Kashmiri chilly powder
- Get 1 teaspoon:Cumin powder
- Make ready 1 teaspoon:garam Masala powder
- Prepare 1 teaspoon: sugar
- Get 1/2 teaspoon:cumin seeds(shahi jeera)
- Make ready 1/2 teaspoon: salt
- Get 1/2 teaspoon : chickpeas flour (besan)
- Make ready 1 teaspoon: ginger & garlic paste
- Get 1 tbsp: fresh coriander leaves chooped
- Make ready 1/4 teaspoon :asafoetida (hing)
- Get 1 Bay leaf(broken into pieces)
- Make ready 1 big Elaichi
- Make ready 1/4 teaspoon: Turmeric powder
- Get Small piece of cinnamon
- Prepare 1/3 cup:water
- Take Oil for deep frying potatoes
It doesn't matter from which region of India it belongs too, each and every dish is unique in its own way. How to proceed to make kashmiri dum aloo Combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well. Kashmiri dum aloo is one of the most widely preferred north Indian curries.
Instructions to make Kashmiri dum aloo:
- Peel small potatoes and prick them with a fork.Now soak them into salted water for 10 minuets.After that take it out from water and dry them with the help of kitchen towel.
- Heat oil in a frying pan and deep frying drain potatoes over medium heat until light brown,now transfer to plate and let the cool for a couple of minutes.
- Mix curd,Kashmiri chilly powder,fennel seed powder,cumin powder,Besan,in a small bowl.mix them well with each other.
- Heat 4tablespoons oil in to another pan. Add shahi jeera,bay leaves,big or small elaichi, small cinnamon stick,asafoetida and sauté for 30 seconds.add turmeric powder,salt,and little bit water in it.let it boil for few minutes.
- Now add spiced curd in it,and let them boil for couple of minutes meanwhile again deep fry that potatoes for 1/2 minute and directly add garam masala powder,sugar and 1/2 teaspoon besan (chickpeas flour)in it, cook over medium heat until potatoes absorb the gravy.Turn off the heat now.
- Transfer Kashmiri Dum aloo to serving bowl and garnish with fresh coriander leaves.
- Serve it with Gujarati super soft (little watery) light masala khichadi or jeera rice or butter roti or plain paratha for a lunch or dinner.
Fried baby potatoes cooked in a Kashmiri chilli paste and yogurt masala. most famous Indian curry of Kashmir, north India. This restaurant style Kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes adding curd to this curry. The recipe that is cooked under Dum or pressure in its own juices. Kashmiri Dum Aloo is one of the iconic dishes of the Kashmiri cuisine. It's spicy, hot, and oh so heavenly.
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