Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kashmiri dum aloo. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Kashmiri Dum aloo is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Kashmiri Dum aloo is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook kashmiri dum aloo using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kashmiri Dum aloo:
- Make ready For cooking potatoes
- Get 500 gram baby potatoes
- Prepare 3 1/2 cup water
- Get 1/4 teaspoon salt
- Get Other ingredients
- Take 3 teaspoon kashmiri red chilli powder
- Prepare 1/2 tablespoon ginger powder
- Take 1 tablespoon fennel powder
- Prepare 1 teaspoon caraway seeds
- Make ready 1 inch cinnamon
- Prepare 3 cloves
- Prepare 1 black cardamom
- Prepare 4-5 black pepper
- Take 1 green cardamom - optional
- Prepare 6 tablespoon fresh curd
- Get 1.5 cups water
- Prepare 3/4 cup mustard oil
- Take to taste Salt
Steps to make Kashmiri Dum aloo:
- Rinse the baby potatoes well, brush or scrub the mud etc from them, take 3.5 cups water in a pan add the potatoes, on a medium high flame boil the water, so that the potatoes are half cooked, drain them and allow to become warm or cool down at room temperature.
- Peel the potatoes, this task takes a lot of time, with a fork poke holes in the potatoes all over, halve them or you can keep them whole if they are small, this is done so that when cooking on dum, the potatoes absorb the flavours of the masala in which they are getting cooked, whisk the fresh curd till smooth, keep aside.
- In a small bowl, take kashmiri red chilli powder and water, mix and stir well to get a smooth mixture, in a pan heat mustard oil till it begins to smoke, add the parboiled peeled potatoes and begin to fry them on a low to medium flame, with a slotted spoon, turn them over while frying, when one side is light golden.
- Remove the potatoes which are golden and crisp with slotted spoon, fry them well or else they remain uncooked from the center, place them on kitchen paper towels, fry all the potatoes till golden and crisp.
- Lower the flame, remove the extra oil and keep 2 tbsp oil in the same pan, let the oil temperature come down, in the same pan oil, add asafoetida powder, stir well, then add the red chilli + water mixture and stir well, be careful as the mixture splutters
- Now add the beaten curd, when you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split, add the curd on a low flame, after adding curd, add water and continue stir, stir and mix very well, then add fennel powder, add the whole spices and ginger powder, stir well now add the potatoes, again stir.
- Season with salt and stir again, cover the pan tightly with a lid, cook for 8 to 10 minutes on a low to medium flame, here we are cooking the potatoes gravy on dum, the gravy should become thick, you can add less or more water depending on how thick or thin yoh want the gravy, if you cook more, then the gravy will reduce more, so depending on what you prefer, you can cook for less or more time, serve kashmiri dum aloo hot with naan, roti or rice.
So that’s going to wrap it up for this special food kashmiri dum aloo recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
