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