Kashmiri Dum Aloo is vibrant curd based gravy with baby potatoes added to the gravy.
6 nos Boiled Baby potatoes or potatoes
1/2 tsp garam masala
1/2 tsp cumin seeds
1 1/2 tsp ghee/butter
For gravy:
2 small size onion slices
3 tomatoes chopped
2 tsp ginger-garlic paste
Fresh corrieder leaves for garnishing
1 tsp whole black peppers
2 nos dry kashmiri red chilli
2 tez patta
1 1/2 tsp cumin seeds
6 nos cashewnuts
1 tsp Khuskhus
11/2 tsp melon seeds
3 tbsp curd
1/3 cup milk
1 tsp red chilli powder
2 tsp kashmiri red chilli powder
1 1/2 tsp corriender powder
1 1/2 tsp cumin powder
Pinch of Mace powder
Pinch of Nutmeg powder
1/2 tsp fennel powder
1 1/2 tsp kasuri methi
2 tbsp Oil
Salt to taste
- Ingredients:
6 nos Boiled Baby potatoes or potatoes
1/2 tsp garam masala
1/2 tsp cumin seeds
1 1/2 tsp ghee/butter
For gravy:
2 small size onion slices
3 tomatoes chopped
2 tsp ginger-garlic paste
Fresh corrieder leaves for garnishing
1 tsp whole black peppers
2 nos dry kashmiri red chilli
2 tez patta
1 1/2 tsp cumin seeds
6 nos cashewnuts
1 tsp Khuskhus
11/2 tsp melon seeds
3 tbsp curd
1/3 cup milk
1 tsp red chilli powder
2 tsp kashmiri red chilli powder
1 1/2 tsp corriender powder
1 1/2 tsp cumin powder
Pinch of Mace powder
Pinch of Nutmeg powder
1/2 tsp fennel powder
1 1/2 tsp kasuri methi
2 tbsp Oil
Salt to taste
- Method:
1. Heat oil in a pan add cumin seeds, whole peppers, dry kashmiri red chilli, tez patta and khuskhus. Fry for few seconds. Add ginger-garlic paste and saute for a minute.
2. Add onions and saute till they are translucent.
3. Add red chilli powder, kashmiri red chilli powder, cumin powder, corriender powder. Mix well. Add tomatoes cashewnuts and melon seeds. Mix and let the masala cook till well done. Add little water to avoid the masala being burnt.
4. Till the masala is getting cooked lets make the potatoes.
5. Heat ghee/butter in pan add cumin seeds. Now add boiled potatoes and saute them till they are light golden brown. Sprinkle some garam masala and saute for a minute. Keep aside.
6. Once the the onion tomato masala is cooked, cool for sometime and grind to a fine paste/gravy.
7. Heat ghee in a same pan add the onion-tomato paste and saute for a minute. Add curd and mix well. Cook for some time. Add milk and little water to get semi thick consistency gravy.
8. Add fennel powder, mace powder, nutmeg powder, kasuri methi and salt. Mix well and let it cook for some time. Add potatoes.
9. Garnish with fresh corriender leaves.
10. Serve hot with Chapati/indian bread or Naan and rice.
Tip : If you dont have baby potatoes use normal potatoes and cut them in big size cube.
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