Kashmiri dum aloo is widely popular as north Indian curry. Here I am sharing a spicy and authentic recipe of Kashmiri dum aloo. This delicious dish is ideal for cold weather. In this dish, baby potatoes are deep fried and then cooked in the thick gravy of curd and spices. Enjoy this Kashmiri dum aloo with roti, naan or steamed rice!
Preparation Time: 20 Minutes
Cooking Time: 20-25 Minutes
Servings: 3-4 Persons

Ingredients

– 10-12 baby potatoes
– 1 ? cup curd, beaten
– 4 dry kashmiri red chilli, powdered
– 1 teaspoon grated ginger
– 1 teaspoon crushed garlic
– 1 tablespoon cashew nut powder
– ? teaspoon fennel seeds powder
– 1/3 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 bay leaf, broken into two pieces
– A pinch of asafoetida
– ? teaspoon turmeric powder
– ? teaspoon garam masala
– 4 tablespoon oil + for deep frying
– Salt to taste
– 1/3 cup water
– 1 tablespoon chopped fresh coriander leaves, for garnishing

How To Cook?

1. First of all, peel the potatoes first and pierce them with the help of a fork.
2. Soak this peeled potatoes into lightly salted water for about 13-15 minutes.
3. In a deep pan, heat the oil for deep frying and drain access water from potatoes and wipe them.
4. When oil is heated deep fry the potatoes over MEDIUM-LOW heat until golden brown. Drain and put them on towel paper.
5. In small bowl, mix together curd, kashmiri red chilli powder, grated ginger, crushed garlic, cashew nut powder, fennel seeds powder and coriander power. Whisk well.
6. In another deep pan, heat 4 tablespoon of oil and add bay leaf and asafoetida and saut? it for few 15-20 seconds.
7. Now, add water, turmeric powder and salt to it and bring it to boil.
8. When the water starts boiling add seasoned curd paste to it. Mix well and let it boil for a minute.
9. Then fried potatoes and garam masala to it and stir well so that the gravy coats the potatoes well.
10. Cook it over MEDIUM-LOW heat for about 3-4 minutes or until oil starts separating and potatoes absorb the gravy then switch off the heat.
11. Transfer it into serving plate and garnish it with chopped fresh coriander leaves.