KASHMIRI DUM ALOO RECIPE

Kashmiri dum aloo is a great combination to serve along with rice , paratha , roti etc. Since we use Kashmiri chilli as a main ingredient in the spice mixture, the curry will turn out to be visually appealing and delicious too.

INGREDIENTS

Baby potatoes -1/2 kg

Mustard oil -3 tbsp (also for deep frying potatoes)

Yoghurt -1 cup

Ginger -1 small piece

Green chillies -2

Onion -1 large

Dry kashmiri chilli-5

Turmeric powder -1/4th tsp

Kashmiri chills powder-&1/2 tsp

Ginger powder-1 tsp

Coriander powder-1tsp

Garam masla -1tsp

Cooking cream -3 tbsp

Kauri methi 

Salt as per taste.

METHOD

TAKE ENOUGH WATER IN A PAN .

ADD SALT

WASH AND CLEAN BABY POTOES ,PRICK THEM ALL AROUND WITH A TOOTH PICK .

DROP IT INTO THE BOILING WATER ,COOK THEM UNTUIL POTATOES BECOME TENDR AND SOFT.

ONCE POTATOES ARE COOKED WELL ,DRAIN OFF WATER AND LET IT COOL FOR A WHILE.

PEEL OFF THE SKIN AND KEEP IT ASIDE.

HEAT SOME MUSTARD IN A KADAI FOR DEEP FRYING BABY POTATOES.

FRY THIS UNTIL POTATOES BECOME SLIGHTLY BROWN IN COLOR.

THIS WIIL TAKE AROUND 4- 5 MINUTES.

WHISK YOGHURT WITH MASALA( TURMERIC POWDER, CHILLI POWDER,GINGER POWDER, CORIANDER POWDER)

LETS PREPARE CURRY

TAKE A PAN APOUR 3 TBSP OF MUSTARD OIL CAN US THE LEFT OVER OIL WHICH WE USED FOR DEEP FRYING POTATOES )

SAUTE GINGER ,GREEN CHILLIES AND ONIONS .

ADD KASHMIRI DRY RED CHILLIES AND HEAT IT FOR A WHILE.

KEEP IS ASIDE FOR COOLING .

 ONCE IT REACHES ROOM TEMPERATURE, TAKE A MIXER JAR AND BLEND IT TO MAKE A SMOOTH FINE PASTE BY ADDING 1/2 A CUP OF WATER.

POUR THE MASALA IN A PAN.

MIX IT WITH ENOUGH WATER AS PER THE DESIRED THE CONSISTENCY OF  THE CURRY.

DROP FRIED BABY POTAES AND ADD ENOUGH SALT .

POUR YOGHURT AND MIX WELL.

SIMMER IT AND BRING THIS TO BOIL FOR 4-5 MINUTS IN A MEDIUM FLAME .

SPRINKLE SOME GARAM MASALA AND MIX WELL.

FINALLY ADD SOME COOKING CREAM AND KASURI METHI .

SERVE HOT WITH RICE ,ROTI ,PARATHA ETC.

NOTE:

IF BABY POTATOES ARE NOT AVAILABLE, YOU CAN USE CUBED REGULAR POTATOES.

INSTEAD OF COOKING CREAM WE CAN USE CASHEW PASTE WHICH WILL GIVE EXTRA RICHNESS ,CREAMY TEXTURE FOR THE CURRY(SOAK 10-15 CASHEWS IN HOT WATER ,GRIND INTO FINE PASTE)

CLEANED BABAY POTATOES
PRICK THEM WITH A TOOTH PICK, LET THE POTATOES ABSORB ALL THE FLAVORS
COOK FOR 8 MINUTES
PEEL OFF THE SKIN AND KEEP IT ASIDE
DEEP FRY UNTL GOLDEN COLOUR
FRIED POTATOES
SAUTE ONIONS ,GRREN CHILLIES , GINGER AND KASHMIRI RED CHILLIES
WHISK YOGHURT ALONG WITH SOME SPICES
MAKE IT LUM FREE AND SMOOTH
ONCE IT STARTS TO BOIL ADD FRIED POTATOES
ADD SALT ASPER TASTE
POUR WHISKED YOGHURT.LET IT COOKS FOR 4-5 MINUTES IN A MEDIUM FLAME.
FINALLY ADD SOME COOKING CREAM AND KASURI METHI.

SERVE HOT WITH SOME STEAM COOKED RICE .

YOUTUBE CHANNEL

https://www.youtube.com/c/BEENASRECIPES