Kashmiri dum aloo recipe - Baby potatoes are boiled and shallow fried in mustard oil, then dum cooked in spiced yogurt gravy.
Kashmiri dum aloo recipe - Baby potatoes are boiled and shallow fried in mustard oil, then dum cooked in spiced yogurt gravy.
Ingredients:
- 10-12 or 225-250 grams Baby potatoes
- Salt - to taste
For Kashmiri Dum Aloo Recipe:
- 2 tablespoons Mustard oil
- 1 tablespoon Kashmiri red chili powder Mixed in ¼ cup of water
- 2 tablespoons Plain yogurt Mixed in ½ cup of water
- 1 Bay leaf
- 2 Cloves
- ½ inch Cinnamon stick
- ¼ teaspoon Dry ginger powder (sonth or saunth)
- ½ teaspoon Fennel seeds powder
- ½ teaspoon Cumin powder
- ¼ teaspoon Green cardamom seeds powder
- ¼ to ½ teaspoon Shahi jeera (kala jeera or black cumin seeds)
Cooking Baby Potatoes:
- Take potatoes and wash or scrub them very well.
- Take them into pressure cooker. Add enough water so potatoes are submerged in the water. Add big pinch of salt.
- Cover with lead, put the weight on. Let it cook on medium heat for 1 whistle.
- Let the pressure go down by itself then open the lid.
- Drain the potatoes from water. Once they are cool to touch, remove the skin.
- If your potatoes are big then you can half them.
- Now using fork, prick the potatoes from all the sides.
- Heat the mustard oil in a pan on medium heat.
- Once hot add pricked baby potatoes and shallow fry them.
- Keep moving them occasionally for even browning.
- While potatoes are frying, let’s prep other ingredients.
- Take kashmiri red chili powder in a small bowl and dissolve it into ¼ cup of water.
- In another bowl, take yogurt and add ½ cup of water and whisk very well. Keep it aside.
- Let’s check the potatoes, they should be golden brown.
- Once fried from all the sides, drain excess oil and remove them on the paper towel lined plate.
Making Kashmiri Dum Aloo Recipe:
- In the remaining hot oil, add whole spices and saute for a minute or so.
- Now add prepared red chili powder paste, it may bubble a lot because of the water. So be careful.
- Now add prepared yogurt water. Stir it immediately, so yogurt will not curdle or separate.
- Now add dry ginger powder, cumin powder and fennel seeds powder.
- Also add salt. Mix well.
- Let the gravy come to a boil.
- Now add fried baby potatoes.
- Cover the pan with tight fitting lid, lower the heat to LOW and cook for 10-15 minutes.
- If the lid is not tight then you can put some weight on top of the lid.
- After that dum cooking time, you will have thick gravy and potatoes have absorbed some flavors.
- Lastly add cardamom powder and shahi jeera.
- Mix well.
- Turn off the stove heat.
0 Comments