Kashmiri Alu Dum
by vinodsharma
26 Sep 2011
This recipe has been viewed 13022 times
A delicious recipe made using rich tomato based gravy!
Kashmiri Alu Dum recipe - How to make Kashmiri Alu Dum
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
8 to 10 potatoes , peeled
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
a pinch of asafoetida (hing)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
2 sticks cinnamon (dalchini)
2 cups curds (dahi)
2 tsp poppy seeds (khus-khus)
2 tbsp cashewnuts (kaju)
Method
- Method
- Prick the potatoes with a fork and keep aside.
- Heat the oil in a kadhai and deep fry the potatoes till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
- Heat 2 tsp oil in a pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add all the masalas and potatoes along with one cup of water.
- Bring to a boil and add the curds.
- Cover and cook till potatoes are soft, adding water as required.
- Add the khus-khus and cashew paste and mix well.
- Serve hot.
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