Kashmiri Dum Aloo By Hpatel7
by Hpatel7
26 Sep 2011
This recipe has been viewed 8697 times
A subtly spiced rich and mouthwatering party special vegetable recipe, the kashmiri dum aloo is best paired with naan or paratha. The boiled aloo or potatoes are cooked in a delectable gravy comprising of khoya, crushed nuts , tomatoes and select spice powders and whole spices.
Kashmiri Dum Aloo By Hpatel7 recipe - How to make Kashmiri Dum Aloo By Hpatel7
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
500 gms baby potatoes
mustard (rai / sarson) oil for cooking
1 1/2 cups curds (dahi)
1/2 tbsp besan (bengal gram flour)
1 1/2 tsp chilli powder
4 cardamoms
1/2 tsp dried ginger (soonth) powder
3/4 tsp fennel seeds (saunf)
5 cloves (laung / lavang)
2 stick cinnamon (dalchini)
Method
- Method
- Combine the cardamom, cloves and cinnamon and blend in a mixer till smooth. Keep aside.
- Boil the potatoes till half cooked, peel and pierce each potato 2-3 time with thin wooden toothpick.
- Heat the oil in a kadhai and deep fry the potatoes till they turn golden brown from all the sides.
- Drain on an absorbent paper and add to the curds.
- Add the salt and powder and mix well.
- Serve hot.
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