Kashmiri Dum Aloo
Ingredients
- Small potatoes ยฝ kg (Boiled)
- Dhania (Coriander) seeds 1 Tbsp
- Spices (garam masala) Cardamoms (Black)-2, Cloves-4 to 5, Cinnamon-1 piece, Cardamom (green)-2, Caraway seeds (Shajeera)-ยผ tsp, Asafetida-a pinch, Bay leaves-1
- Ginger garlic paste 1 tps
- Turmeric powder ยฝ tsp
- Chillie powder 1 tsp
- Onion 1 medium (grated)
- Curd 1 cup
- Milk ยฝ cup
- Ghee/oil 4 Tbsp
- Salt ยพ tsp
Instructions
- Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make a fine powder.
- Peel off the potatoes and prick it.
- Heat oil in pressure pan for about one minute.
- Fry the potatoes in oil over medium heat till they change the color to light brown. Set aside.
- Add bay leaves, asafetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
- Add the garam masala prepared in step 1 to this mixture and fry it for 2-3 minutes.
- Add turmeric powder, chillie powder and salt. Fry it for about a minute.
- Now add milk to make the gravy. Then add yogurt and continuously stir it. Make the sure the flame is on low in order to avoid the curd from breaking up.
- If the gravy is too thick, add some water.
- Finally add pricked fried potatoes to the gravy and pressure cook it for 4-5 whistles.
- Garnish with coriander leaves and serve hot.
