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

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

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.
3. Fry them well or else they remain uncooked from the center.
4. Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
5. 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.
6. In a small bowl, soak whole Kashmiri red chilli in a hot water for 30 minutes and keep it aside.
7. Dry Roast the spicesRead More…