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Restaurant Style Kashmiri Dum Aaloo Recipe

Aaloo,in any form, are universal favuorite.They are so versatile that they add additional dimension to any dish,any cuisine.And if we talk about our Kashmiri cuisine,it has a distinct flavour and texture.Dum aaloo holds a special place in all North Indian restaurant menus.Lets make it at home.

  • Prep time:
  • 30mins
  • cook time:
  • 30mins
  • serves:
  • 4-5

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : Kashmiri

Course : Mains

Tags

  • #recipeswithcurd
  • #contest152
Ingredients

Ingredients For Restaurant Style Kashmiri Dum Aaloo Recipe

Methods
  • 1. Rinse and scrub baby potatoes very well in water. If big in size,cut in halves.
  • 2. Prick with fork and boil in pressure cooker for one whistle.
  • 3. Drain all the water and let them cool down at room temperature.Now deep fry them in medium flame till golden from all sides.
  • 4. While potatoes are boiling,soak almonds,cashews and khaskhas in 1/4 cup hot water.
  • 5. In a grinder jar, take chopped onions, soaked cashews,almonds,khaskhas, ginger (chopped), garlic cloves and fennel seeds.
  • 6. Add the water used to soak almonds and grind everything to a smooth paste.
  • 7. Now add curd.Just blend for some seconds till the curd mixes very well with the paste. Do not over do.
  • 8. Heat 2 tablespoons mustard oil in a pot or pan.on a low to medium flame, add the whole spices .
  • 9. Once the spices crackle, Add the onion-curd paste and mix very well .
  • 10. Keep stirring the paste on high flame till specs of oil appear on the top of masala.
  • 11. Mix the spice powders .Add the baby potatoes and mix them with the sautĂ©ed masala paste.
  • 12. Pour rest of the water. season with salt as required and mix well.
  • 13. Seal the pan tightly with aluminium foil. Then cover the pan with its lid.
  • 14. Dum cook for 10 to 12 minutes on low flame.
  • 15. Switch off the flame and allow the gravy to rest for 3 to 4 minutes.
  • 16. before serving,garnish with chopped coriander leaves and serve hot with any Indian bread or rice.

Products used in Recipe

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