• 900gms Aloo (Potatoes)
• 33/4th cups water
• Salt To Taste
• Ghee or oil for deep-frying
• 1 cup ghee
• 1 large Onion (finely chopped)
• 4 tbsp tomato puree
• 140 ml curd
• 4 tbsp hot water
• 1 green pepper (seeds removed and sliced)
• 1tsp garam masala powder
• Spices
• 4 cloves
• 4 bay leaves
• 6 black peppercorns
• 4 green cardamoms
• 1 brown cardamom
• 1piece cinnamon stick
• Paste
• 1 large onion (chopped)
• 12 flakes garlic
• 2 tbsp ginger
• 6black peppercorns
• 1 tsp poppy seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 dry red chilies
• 1 tsp turmeric powder
• A pinch of ground mace
• A pinch of ground nutmeg

 

 

How to make kashmiri dum aloo

• Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
• Dry the potatoes on a cloth and heat the ghee or oil.
• Deep fry the potatoes until golden brown. Drain and set aside.
• Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
• Grind the paste ingredients to a fairly smooth paste and stir into the onions.
• Cook for 10 minutes. Stir in the tomato puree, curd and salt.
• Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
• Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.