AuthorMohammed MerajKashmiri dum aloo is one of the most widely preferred north Indian curries. Baby potatoes are deep fried and then cooked in delicious gravy of curd and lots of spices like kashmiri red chillies, fennel powder, cardamom powder, cumin-coriander powder, ginger, garlic etc. ... Heat oil in a kadai for deep frying.
Wash the baby potatoes. Take Prestige multiutility cooker and pressure cook the baby potatoes for one whistle.
Once done, take them out. Peel it. Keep aside.
Take Prestige multiutility cooker and heat it. Add coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom, black peppercorns, cloves. Dry roast it on a medium flame until they turn pinkish in colour and aromatic.
Once done, take out on a plate. Keep aside to cool. Then grind it using preastige grinder.
In the same Prestige multiutility cooker, add oil for frying. Heat it on a high flame.
Meanwhile, prick the boiled potato with a fork.
Fry these baby potatoes on a medium flame. Once they turn nice golden brown take them out.
In the same Prestige multiutility cooker, add 2 to 3 tablespoon oil. Heat it.
Add cumin seeds, bay leaves. Saute it.
Add asafoetida, dry ginger powder, freshly ground masala (we have prepared earlier - step 2), turmeric powder, kashmiri red chilli powder. Saute it.
Then add fresh beaten curd, mix and keep stirring continuously.
When it starts boiling add green chilli, fried baby potatoes. Mix well.
Add 1 to 2 tablespoon of water, Mix well.
Put the lid of pressure cooker, lock it. Cook it for 1 whistle on a medium flame. Then let it cool.
Once cooled, open the lid. Add salt, kasuri methi and garam masala. Mix well.
Add chopped coriander leaves. Cover with a lid.
Yummy 'Kashmiri Dum Aloo - Restaurant Style Recipe' is ready to be served.
Ingredients
Directions
Wash the baby potatoes. Take Prestige multiutility cooker and pressure cook the baby potatoes for one whistle.
Once done, take them out. Peel it. Keep aside.
Take Prestige multiutility cooker and heat it. Add coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom, black peppercorns, cloves. Dry roast it on a medium flame until they turn pinkish in colour and aromatic.
Once done, take out on a plate. Keep aside to cool. Then grind it using preastige grinder.
In the same Prestige multiutility cooker, add oil for frying. Heat it on a high flame.
Meanwhile, prick the boiled potato with a fork.
Fry these baby potatoes on a medium flame. Once they turn nice golden brown take them out.
In the same Prestige multiutility cooker, add 2 to 3 tablespoon oil. Heat it.
Add cumin seeds, bay leaves. Saute it.
Add asafoetida, dry ginger powder, freshly ground masala (we have prepared earlier - step 2), turmeric powder, kashmiri red chilli powder. Saute it.
Then add fresh beaten curd, mix and keep stirring continuously.
When it starts boiling add green chilli, fried baby potatoes. Mix well.
Add 1 to 2 tablespoon of water, Mix well.
Put the lid of pressure cooker, lock it. Cook it for 1 whistle on a medium flame. Then let it cool.
Once cooled, open the lid. Add salt, kasuri methi and garam masala. Mix well.
Add chopped coriander leaves. Cover with a lid.
Yummy 'Kashmiri Dum Aloo - Restaurant Style Recipe' is ready to be served.
