Name: Dum Aloo Kashmiri recipe by Debashri Chatterji at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Baby potatoes 1 kg; Haldi 1 tsp; Kashmiri lal mirch powder 1 tsp; Dhania powder 2 tsp; Yoghurt 1.5 cup; Tomatoes 1 large; Khade masale (laung, cardamom,jeera,dalchini) 2 to 3 each; Onion 2 medium; salt as per taste

ABOUT Dum Aloo Kashmiri RECIPE

Baby Potatoes boiled and fried. Cooked in yoghurt and cashewnut based gravy, very flavourful.

Ingredients Serving: 6

Baby potatoes 1 kg
Haldi 1 tsp
Kashmiri lal mirch powder 1 tsp
Dhania powder 2 tsp
Yoghurt 1.5 cup
Tomatoes 1 large
Khade masale (laung, cardamom,jeera,dalchini) 2 to 3 each
Onion 2 medium
salt as per taste

Instructions

Boil the baby potatoes with some salt. Once boiled peel the potatoes and prick it with fork
Add oil in kadhai and add haldi and kashmiri lal mirch powder. Add the boiled potatoes in batches and fry till golden brown. Keep aside.
Reduce the oil and add jeera, khade masale, once they begin to crackle, add finely chopped onions and fry till they turn transparent. Add tomato and fry till fat separates. Add cashewnuts and fry. Turn off the flame and let it cool. Make a paste of this masala without adding water.
In a kadhai, add oil. Once hot, add bay leaf and jeera. Add the masala paste and fry. Add haldi, lal mirch powder, dhania powder and garam masala. Add salt and yoghurt and mix. Add water and boil till desired consistency is achieved. Add the fried potatoes and let it cook on low flame for 15 min covered.
Garnish with fresh coriander.

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