kashmiri dum aloo recipe | how to make authentic kashmiri dum aloo

Kashmiri Dum Aloo is one of the most popular north Indian curries that is prepared with lots of spices and deep fried potatoes. It is based on yogurt and spices.

KASHMIRI DUM ALOO

Other New Year recipes are as follow:

• Hyderabadi style dum biryani
• Restaurant Style Punjabi Aloo Dum

Recipe card for kashmiri dum aloo recipe:

KASHMIRI DUM  ALOO RECIPE  PREP TIME: 20 MINUTES                   COOK TIME: 30 MINUTES                 TOTAL TIME: 50 MINUTES CUSINE: INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For cooking potatoes 500 grams potatoes or 20 to 22 baby potatoes 3 to 3.5 cups water ¼ teaspoon salt Spices 1 teaspoon caraway seeds (shah jeera) 1 tsp fennel seeds 2 tsp coriander seeds 1 tsp black pepper seeds 1 inch cinnamon stick 4 to 5 black peppers For making kashmiri dum aloo ¾ cup oil for frying potatoes 1/2 tsp asofoetida 1 tsp Kashmiri red chilli powder 1/2 tsp dry mango powder 1/2 tsp ginger powder 1/8 tsp turmeric powder Salt (acc. To taste) 1 cup curd, whisked till smooth (yogurt) 6-7 whole Kashmiri red chilli, soaked in hot water for 30 minutes For garnish 1 tbsp coriandar leaves, finely chopped  Wash all the baby potatoes. Boil the potatoes in 3 cups water in medium to high flame. Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away. Instruction for fry Heat up ½ cup of oil in a kadai or deep sauce pan on medium flame and add peeled potatoes and shallow fry them on a low to medium flame until golden. With a slotted spoon, turn them over while frying, when one side is light golden. 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. Poke holes with the help of fork, tooth pick or skewer in the fried potatoes so that potatoes absorb the flavors of masala is mixed. In a small bowl, soak whole Kashmiri red chilli in a hot water for 30 minutes and keep it aside. Dry Roast the spices shah jeera seeds, fennel seeds, whole red chilli, black pepper and coriander seeds. Saute until the spices turn aromatic without burning. Let it cool down and make a smooth paste of all the spices with the help of a blender and you can also roughly crushed the whole spices in mortar pestle and keep it aside. Now, after 30 minutes, Make a smooth paste of whole red chilli and keep it aside. In a bowl, add curd and mixed it well so that there should be no lumbs. Now, add red chilli paste and whole spice powder. Mix and stir well to get a smooth mixture. Making kashmiri dum aloo In a deep sauce pan, Heat up oil on low flame, add asafoetida powder. Stir well. Now, add Kashmiri red chili powder. Stir well. Now add the whisked curd mixture. Stir continuously with the help of a spoon, so that the curd does not split. Now, add ginger powder to it. After adding mixture, add water and continue to stir and mix very well. Now add salt and fried potato and mix well. Cover the pan tightly with a lid. Cook for 15 minutes on a low to medium flame or until the curry becomes thick and very little of it is left. Here we are cooking the potato gravy on dum. After 15 minutes, the curry will separate oil and also thicken. You can always add less or more water depending on how thick or thin you 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. Garnish with chopped coriander leaves and serve Kashmiri dum aloo hot with naan, rotis or rice.

How to make restaurant style veg korma with step by step photo

1.     Wash all the baby potatoes. Boil the potatoes in 3 cups water in medium to high flame.

2. Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away.

Instruction for fry

1. Heat up ½ cup of oil in a kadai or deep sauce pan on medium flame and add peeled potatoes and shallow fry them on a low to medium flame until golden.

2. With a slotted spoon, turn them over while frying, when one side is light golden.Fry them well or else they remain uncooked from the center.

3. Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.

Curd Mixture Preparation

1. In a small bowl, soak whole Kashmiri red chilli in a hot water for 30 minutes and keep it aside.

2. Dry Roast the spices shah jeera seeds, fennel seeds, whole red chili, black pepper and coriander seeds.

3. Saute until the spices turn aromatic without burning.

4. Let it cool down and make a smooth paste of all the spices with the help of a blender and you can also roughly crushed the whole spices in mortar pestle and keep it aside.

5. Now, after 30 minutes, Make a smooth paste of whole red chilli and keep it aside.

6. In a bowl, add curd and mixed it well so that there should be no lumbs.

7. Now, add red chili paste and whole spice powder.

8. Mix and stir well to get a smooth mixture.

Making kashmiri dum aloo

1. In a deep sauce pan, Heat up oil on low flame, add asafoetida powder. Stir well.

2. Now, add turmeric powder and Kashmiri red chili powder. Stir well.

3. Now add the whisked curd mixture.

4. Stir continuously with the help of a spoon, so that the curd does not split.

5. Now, add ginger powder to it.

6. After adding mixture, add remaining stock water and continue to stir and mix very well.

7. Now add salt and fried potato and mix well.

8. Cover the pan tightly with a lid. Cook for 15 minutes on a low to medium flame or until the curry becomes thick and very little of it is left. Here we are cooking the potato gravy on dum.

9. After 15 minutes, the curry will separate oil and also thicken.

10. You can always add less or more water depending on how thick or thin you 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.

11. Garnish with chopped coriander leaves and serve Kashmiri dum aloo hot with naan, rotis or rice.

Tips

• The spiciness of the dish can be reduced by reducing the chilli powder and ginger powder.
• You can also bake the potato to keep the curry less oily.
• This kashmiri dum aloo recipe has almost no curry (gravy). I added 1.5 cups water and simmered for 15 minutes. If you want some curry to it, add 2 cups water and simmer for around 10 minutes.