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Simple Step to Producing Yummy Kashmiri Dum aloo

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Kashmiri Dum aloo

We hope you got insight from reading it, now let’s go back to kashmiri dum aloo recipe. To make kashmiri dum aloo you only need 18 ingredients and 7 steps. Here is how you cook that.

Here are the ingridients that are needed to produce a tasty Kashmiri Dum aloo:

  1. Take of For cooking potatoes.
  2. Prepare 500 gram of baby potatoes.
  3. You need 3 1/2 cup of water.
  4. Get 1/4 teaspoon of salt.
  5. Get of Other ingredients.
  6. Take 3 teaspoon of kashmiri red chilli powder.
  7. Prepare 1/2 tablespoon of ginger powder.
  8. Use 1 tablespoon of fennel powder.
  9. Prepare 1 teaspoon of caraway seeds.
  10. Provide 1 inch of cinnamon.
  11. Use 3 of cloves.
  12. Provide 1 of black cardamom.
  13. Get 4-5 of black pepper.
  14. Prepare 1 of green cardamom – optional.
  15. Prepare 6 tablespoon of fresh curd.
  16. Prepare 1.5 cups of water.
  17. Take 3/4 cup of mustard oil.
  18. Prepare to taste of Salt.

Done with the ingridients? Below are the steps on preparing Kashmiri Dum aloo:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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.
  6. 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..
  7. 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..

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