Prepare Tasty & Rich Kashmiri Dum Aloo With This Simple Recipe Full Of Aromatic Spices

• Total Time :50 min
• Preparation Time : 30 min
• Cooking Time : 20 min
• Servings : 2
• Cooking Level : Medium
• Course: Main Course
• Calories: 300
• Cuisine: Indian
• Author: Kishori Sud

Ingredients

• 500 grams potatoes
• 1/2 tsp salt
• 3.5 cups water
• 2 tsp Kashmiri red chilli powder mixed in little water
• 1 tbsp saunf powder
• ½ tbsp ginger powder
• 1 tsp caraway seeds (shah jeera)
• 3 cloves
• 1 inch cinnamon
• 1 black cardamom
• 4 black peppers
• 6 tbsps beaten curd
• 1.5 cups water
• oil for frying the potatoes
• 2 tbsp mustard oil for making gravy (you can use the oil that was utilised in frying)
• salt as required

Step

• Step 1 :

  Take 3.5 cups water and the potatoes in a pan.

• Step 2 :

  Half cook the potatoes in boiled water.

• Step 3 :

  Drain them and let them cool down and then peel.

• Step 4 :

  Once the potatoes are dry, heat mustard oil and fry them on low flame, till they turn golden and become crisp.

• Step 5 :

  Now lower the flame and strain th eoil in a bowl separately as we can utilise it n our next steps, but let 2 tbsps of oil be in the pan once it cools down a little.

• Step 6 :

  Now add hing or asafoetida powder.

• Step 7 :

  Stir well and then add the red chili water solution and stir well.

• Step 8 :

  Next when the spluttering calms down, add curd but stir continuously on a low flame.

• Step 9 :

  Next mix in some water and continue to stir.

• Step 10 :

  Now add fennel powder, the whole spices and ginger powder and stir well.

• Step 11 :

  Add the potatoes and again stir.

• Step 12 :

  Season with salt and stir.

• Step 13 :

  Cover the pan tightly with a lid and cook for 8 to 10 minutes on a low flame.

• Step 14 :

  Once the gravy thickens a bit, switch off the flame and season with some caraway seeds from top and serve with rice or roti.