KASHMIRI DUM ALOO

Kashmiri Dum Aloo, a mild spiced whole potatoes (aloo) curry cooked lite spices, and healthy yogurt and tomato base. This will be the best tasting, authentic and tender whole potato curry you will ever enjoy! It is one the most coveted potato curries in the Indian menu and can be served with plain rice, Jeera rice, Paratha, Naan, Phulkas etc.

INGREDIENTS:

Baby Potato - 5 to 6

Onion - 1 (large) or 2 (medium)

Garlic - 3 to 4

Ginger - 1- inch

Cashew nut-12 to 15

Curd - 1/2 cup

Tomato - 2

Cumin seeds - 3/4 tsp

Kasurimethi - 1 tsp

Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, small piece mace, 2 cloves)

Turmeric powder - 1/2 tsp

Red chili powder - 1 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Black pepper powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Cooking oil - 6 tbsp

Salt to taste

Coriander leaves

METHOD:

1.Thoroughly wash baby potatoes and cook them in a pressure cooker or steamer.

2. Prick the boiled potatoes on all sides using a toothpick or a fork. This will allow them to absorb the flavors and spices better.

3. Add little red chili powder, turmeric powder, and salt into it.

4. Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).

5. Heat a pan, add oil into the pan and let the oil heat.

6. Add whole garam masala and fry it, add cashew nut and fry it for 10 seconds.

7. Add chopped ginger and garlic and fry it for a minute.

8. Add chopped onion and fry it till it turns soft.

9. Add tomato and fry till it softs.

10. Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into a thick smooth paste (do not add water).

11. Heat the same pan, add oil and let it heat.

12. Once the oil is heated, add cumin seeds and let it splutter.

13. Add red chili powder and turmeric powder into the hot oil for nice and rich color of gravy.

14. Add the masala paste and fry it on medium flame.

15. Add coriander powder, cumin powder, and black pepper powder into the masala paste, mix it.

16. Mix it properly and fry the masala till the oil is separated from the masala paste.

17. Add curd (simmer the flame before), stir it continuously.

18. Fry the masala on low flame for one more minute, add required water and stir.

19. Add garam masala powder add salt to taste ( I had already added salt in the potato).

20. Crush the Kasuri methi on your palm and add in the gravy, stir it.

21. Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.

22. Add coriander leaves and turn off the flame.

23. Delicious dum aloo is ready to serve with phulka/aloo phulka, rice, and pulao etc.