HOW TO MAKE KASHMIRI DUM ALOO

           Kashmiri Dum Aloo recipe

Ingredients

For The Onion Paste
1/2 cup sliced onions
1 tbsp oil
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped green chillies
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
2 cups boiled and peeled baby potatoes
1/2 tsp chilli powder
salt to taste
3 tbsp oil
1/2 cup fresh curds (dahi)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
3/4 cup fresh tomato pulp
1/2 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method 

• Heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute.

• Add the onions and sauté on a medium flame for 1 minute.

• Cool and blend in a mixer till smooth without using any water. Keep aside.

• Combine the curds and ¼ cup of water in a bowl,mix well and keep aside.

• Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.

• Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside.

• In the same pan, add the cumin seeds.

• When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

• Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

• Switch off the flame, add the curd-water mixture and sugar and mix well

• Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.

• Serve hot garnished with coriander.