Name: Authentic Kashmiri Dum Aloo recipe by Divya Jain at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Baby potatoes 250 gm; Curd 1/2 cup; Cumin seeds 1 tsp; Green cardamom 4-5; Cloves 4-5; Bada elaicha 3; Bay leaf 3; Hing a pinch; Kashmiri red chili powder 3 tsp; Saunf powder 1 tsp; Garam masala 1 tsp; Sauth powder (dry ginger powder) 1/2 tsp; Cinnamon powder 1/2 tsp; Sufficient mustard oil to deep fry properly

ABOUT Authentic Kashmiri Dum Aloo RECIPE

In authentic kashmiri dum aloo, baby potatoes are deep fried in aromatic, flavourful mustard oil and then simmered in thin yogurt based gravy.

Ingredients Serving: 4

Baby potatoes 250 gm
Curd 1/2 cup
Cumin seeds 1 tsp
Green cardamom 4-5
Cloves 4-5
Bada elaicha 3
Bay leaf 3
Hing a pinch
Kashmiri red chili powder 3 tsp
Saunf powder 1 tsp
Garam masala 1 tsp
Sauth powder (dry ginger powder) 1/2 tsp
Cinnamon powder 1/2 tsp
Sufficient mustard oil to deep fry properly

Instructions

Boil baby potatoes with little salt in pressure cooker for 2 whistles.
Peel the potatoes and prick all over with a fork.
Heat mustard oil in a pan till smoking hot. Carefully deep fry baby potatoes till golden brown.
Mix chili powder with 2 tbsp water and make a paste.
Heat 4-5 tbsp mustard oil in a pan. Add all whole spices and fry for a minute.
Add chili paste. Add in curd. Mix well. Keep sprinkling water in between so that masalas don't get burned.
Now add 2 cup water and bring it to boil.
Now add all powdered masalas, fried potatoes and salt. Mix properly.
Now for dum, cover the pan with a lid. Seal the sides of lid with wheat flour dough and let it simmered for nearly 20 minutes.
Add chopped coriander to garnish and serve with laccha paratha or naan.

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