Dum aloo Recipe
Kashmiri Dum aloo recipe with curd. It’s quick and tasty recipe. No onion garlic recipe.
INGREDIENTS
- 15 baby potato.
- 1 cup curd
- 3 tbsp kashmiri red chilli powder.
- 1/2 tsp turmeric powder.
- Salt.
- 1/4 tsp asafoetida.
- 2 tbsp cashew paste.
- 3 tbsp oil + oil for frying potatoes.
- 1 tsp coriander seeds.
- 1 tsp fennel seeds.
- 1/2 tsp cumin seeds.
- 10-12 black peppercorns.
- 6-7 cloves.
- 2 small cinnamon.
- 1 black cardamom.
- 2 green cardamom.
- 1 tsp dry ginger powder.
INSTRUCTIONS TO MAKE
- In a pressure cooker pressure cook the potatoes for 1 whistle.
- Prick the potatoes all over the potatoes using a fork.
- Add kashmiri red chilli powder and salt and mix well.
- Deep fry the potatoes in mustard oil on medium flame.
- Take a pan and add coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves, cinnamon, green cardamom, black cardamom and dry roast for 1-2 min on medium-low flame
- Grind into powder.
- Add a cup of curd, dry ginger powder, kashmiri red chilli powder and prepared masala and mix well.
- In a pan heat mustard oil and add asafoetida, turmeric powder, kashmiri red chilli powder and mix well.
- On low flame add curd mixture and stir continuously.
- Add salt, cashew paste and mix well.
- Cook it for 5-6 mins or till oil separates.
- Add water to adjust consistency.
- Add fried potatoes and cover and cook for 12-15 mins on low flame.