Kashmiri Dum Aloo I  कश्मीरी दम आलू I Dum Aloo I roshniscuisine

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Kashmiri Dum Aloo I  कश्मीरी दम आलू I Dum Aloo I roshniscuisine

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You can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Kashmiri Dum Aloo…it is well goes with rice,roti,biryani etc.The best part is if you are run out of any veggie  this is a perfect option.Yummy dishes for kitty parties…my two kids just love the sauted potatoes as  it is…so knowingly I will prepare more baby potatoes.So lets get started

Preparation Time 15 min
Cooking Time 30 to 35 min
Serving Persons 4 to 6

Ingredients Required

20 to 25 baby potatoes
2 cups thick curd(whisk it)
2 small onion finely chopped
½ tsp turmeric powder
1 tsp kasmiri red chili powder
½ tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
2 tbsp mustard oil
2 tsp kasuri methi
Salt to taste

Mustard Oil for shallow fry the baby potatoes
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Procedure

Parboil the baby potatoes in water by adding salt.
Heat 4 tbsp mustard oil and add salt and turmeric powder.
Now shallow fry the baby potatoes in this…due to turmeric powder it gets nice colour.
Saute in low flame till it turns into golden colour and crispy.
Meanwhile heat mustard oil in another pan,add kashmiri red chili powder.
Saute for few seconds…in this way we get a nice colour in the gravy.
Now add chopped onion to this with little salt.
So that the onion is cooked faster.
Now add all spices and slat to curd and whisk it properly.
When onion is done,pour the curd mixture in low flame.
Stir it continuously to avoid curdling.
Let it cook till it separates from oil.
Meanwhile the baby potatoes also done.
Add the baby potatoes to the curd gravy and let it cook for some time.
Finally add garam masala.
Now rub the kasuri methi and add this to gravy,mix it well.
Serve hot with rice,roti,biryani…the ptions are endless.

Notes

If you want thick gravy no need to use water…if you want thin gravy then add water and let it cook.
I have not used any khada masala…but if you want you can use.
I have used onion in this…you can prepare with curd only.
You can add ginger-garlic paste also.
You can soak dry red chili and make a paster and use instead of red chili powder.
If you don’t like the flavour of mustard oil…you can use any cooking oil.
Continuous stir the curd till it separates from oil…in this way it will not curdle.
Whisk the curd also with spice to avoid curdling,
And one more tip let the curd mixture cook in low flame only.
Try to use fresh curd…it is less sour.
Add the garam masala in the end to retain its flavour.
Rub the kasuri methi and put…in this way it more flavourful.

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