Kashmiri Dum Aloo Recipe | How to make kashmiri dum aloo
Indian Cuisine
Ingredients
- 1 Fennel Seeds
- 1 tbsp Red Chili Powder
- 1/2 tsp Asafoetida
- 1 Cinnamon - 1 small piece
- 1/2 cup Curds (yogurt)
- 2 Clove
- 12 Mustard Seeds
- 1 cup Fennel seeds
- 2 tbsp Sago grain
- 0.5 tbsp Ginger
- 0.5 tbsp salt
Instructions
- 1
Take 12 potatoes.
- 2
Boil them in a cooker for one whistle
- 3
Peel off the skin
- 4
Make holes in the potatoes with a toothpick so that it is able to absorb the spices well
- 5
Fry the potatoes in mustard oil at medium flame till slight golden brown from both the sides.
- 6
Remove the potatoes in a tissue paper and let them cool down
- 7
Prick them with a toothpick again.
- 8
Again fry them in oil until golden brown
- 9
Now in one kadhai take 2 Tbsp of mustard oil and let it heat till it’s raw smell goes away. Now add cumin , cinnamon , cardamom and cloves and fry for 30 seconds.
- 10
Add hing and fry for another 30 seconds
- 11
Add kashmiri red chilli powder, fry for a second
- 12
Then immediately add 2 Tbspn of water and give a good mix.
- 13
Lower the flame/turn off flame and start adding curd and parallely keep whisking so that curd shouldn’t get curdled. Now add dry ginger powder and fennel powder , mix well and bring to boil at low flame
- 14
Add salt as per taste. Now will add 1 and a half cups of water
- 15
Bring to boil
- 16
Add the fried potatoes .
- 17
Cook till 1/4th of water remains .Turn off the flame.
- 18
Your Dum aloo is ready to be served. Enjoy!!!
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