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» Kashmiri Dum Aloo Recipe
Kashmiri Dum Aloo Recipe
500 gms baby potatoes
1 tbsp kashmiri red chili powder or deghi mirch (if using a hotter variety of red chili powder than reduce the quantity as required)
1 tbsp fennel seeds powder/saunf powder
½ tbsp ginger powder/saunth powder
4 to 5 tbsp curd/yogurt, beaten
¼ tsp asafoetida/hing
2 black cardamoms
1 inch cinnamon
1 tsp caraway seeds/shahjeera
2 tbsp oil
1 and a half cup water
salt as required
some caraway seeds as garnishing
Clean the potatoes very well. half boil the potatoes. Pierce them with a fork. if the potatoes are small, you don't need to halve them. mine were a little big so i halved them.
Heat oil in a kadai. Deep fry the potatoes till crisp and browned.
In a separate pan or kadai, heat 2 tbsp oil. fry the caraway seeds.
Lower the flame & add asafoetida and red chili powder. add 2 tbsp water. and let the mixture cook for a minute.
Add the beaten curd and give a boil to the mixture for a minute.
Then add the whole spices, fried potatoes, ginger powder, fennel powder.
Mix well and add 1 & a half cup water plus salt.cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy become thick.
Add some caraway seeds on top and serve kashmiri dum aloo hot with rotis, naan or rice.
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