KASHMIRI DUM ALOO

INTRODUCTION  

Kashmire dum aloo is a delicious recipe of small potatoes cooked in a onions tomato and curd thik gravy. This recipe is made in various ways in Kashmire Cuisine. This creamy gravy is perfect gravy when served with Tandoori roti’s or naan but also great tastes with Kashmire pulao. Kashmire dum aloo recipe is one of the normal and basic veg gravy of north india.

There are many verities of thiscurry like punjabi dum aloo recipe, kashmiri style dum aloo and bengali dum aloo recipe. But i am like Kashmire dum aloo recipe out of all other variety. the main reason, because it is very simple. This is a best recipe you can surprise your relatives and friends along with Tandoori butter naan or Kashmire pulao in denar parties 

Prep Time 15 mins

Cook Time 50 mins

Total Time  1 hr 5 mins

Course gravy 

Cuisine  Kashmire (north indian)

Servings 5 Servings

INGREDIENTS 

For aloo preparation:

(1) 10 small potatoes / aloo 

(2) 3 cups water (or as required)

(3) 1 tsp salt

(4) 4 tbsp oil

(5) 1 1/2 tsp kashmiri mirch powder (chilli powder)

(7) ½ tsp turmeric (haldi)

For masala gravy:-

(8) 1 inch cinnamon stick (dalchini)

(9) 6 long (cloves)

(10)1 tablespoon coriander seeds

 (11 )1/2 teaspoon fennel seeds (methi dana)

(12) 4 hari elachi  (cardamom)

(13) 1 Medium size onion (thinly sliced)

(14) 1 tsp ginger-garlic paste

(15) 2 large tomato (puree)

(16) 12 cashews

For dum 

(17) 1tbs ghee (butter)

(18) 1/2 tsp sahi jeera (cumin seeds)

(19) 1  tsp kasmire chilli powder (adjust to your spice level)

(20) 1/2 tsp turmeric powder

(21) 1/2 tsp coriander powder

(22) salt according to taste

(23) ¼ cup hung curd (dahi)

(24) 1 tsp kasuri methi ( dry fenugreek leaves)

(25)  1 cup warm boil water (adjust to required consistency)

(26) 1 tbs  coriander leaves (finely chopped)

(27) 1 tbs fresh cream 

Cook The Potatoes

Start by boiling the potatoes in the presser cooker on medium-high heat. 

When the presser cooker comes to a full vessel  turn off flame,  let it remain like that for 10 minutes.This will cook the potatoes just right and they will not be over-cooked.

And now  drain using a strainer from the presser cooker and wash  under cold water. Peel the potatoes, the skin will come off easily.

                         Fry The Potatoes

Use a fork or toothpick to prick the potatoes, do this with all the potatoes and put aside.

Put a dip pan add the some oil and  heat the pan .

Add the boiled potatoes and celo fry till golden brown. Keep aside potatoes after celo fry. 

                            

                       Make The Masala 

Now put And  roast all whole spices and grind . Place the whole spices- 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 4 green cardamoms, 6 cloves and 1-inch cinnamon stick into a small pan on medium heat.

Roast the spices  until fragrant, not to burn them be carefully.

Then  cool down and then transfer to a spice grinder and grind to a fine powder. Keep aside.

                        Make The gravy

Heat 2 tbsp oil in a dip pan. Once hot, add ginger, garlic and green chili and cook for a minute.

Now add the onions and cashews and cook for 3 minutes Now add the chopped tomatoes cook for 5 minutes until onions and tomato soften. Remove pan from heat, transfer mixture to a blenderand make a fine paste 

In a Pan, add one  tbsp of oil along with cumin (jeera),add  the bay leaves and the saute now add the  prepared onions tomato cashews masala paste and fry for five minutes only and now add spices like Kashmire chilli powder, turmeric powder,add the ground spices (that we had grind earlier) along with 1/4 teaspoon black pepper and mix well and cook for 1 minute. and salt according to taste.Continue to fry till oil separates in pan

turn the flame to low and add hung curd (Dahi) and mix very well. Then add cream, sugar, garam masala, kasuri methi. I added additional 3/4 cup water here. You can add more or less depending on the amount of gravy you want. Simmer 3 more minutes and turn off heat.

Cover with a lid and let it remain like that for 5 more minutes before serving. .add some water according to required and  adjust the consistenc and thickness 

finally, add fried small potatoes (aloos) and cook for 15 min.in low flame 

lastl Garnish with chopped coriander leaves and fresh cream serve dum aloo hot with Tanduri naan or Kashmirepulao.

NUTRITION

Calories: 365 kcal

Carbohydrates: 30g

Protein: 8g

Fat: 25g

Saturated Fat: 5g

Cholesterol: 14mg

Sodium: 530mg

Potassium: 770mg

Fiber: 5g

Sugar: 7g

Vitamin A: 338IU

Vitamin C: 30mg

Calcium: 124mg

Iron: 3mg

  

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