Saturday, September 19, 2020

Kashmiri Dum Aloo

Time 30 min
Chopped potatoes in cubes 1 cup 
Oil for deep frying potatoes

For gravy
Chooped onion -1/2 cup
Chopped tomato 2 medium size
Ginger 1/2 inch
Garlic cloves 4-5
Red chilies 4
Green chilies 3
Turmeric powder 1/4 tsp
Salt to taste

Fresh cream 2 tbsp
Raisins 2 tbsp
Cashewnuts 4 tbsp
Water 2.1/2 to 3 cups
Whole garam masala = shah jeera 1/2 tsp 1 inch cinnamon-8-10 cardamom-5-6 cloves 4-5 pepper seeds
Ghee 3 tbsp

Fry potato cubes till it is cooked and becomes golden brown. Keep it aside.
Heat pan with 1 tsp oil fry onion and tomatoes till it becomes light brown in colour. Allow it toll cool. Add rest of gravy ingredients and grind to make thin paste. Keep it aside.

Heat ghee in pan, add whole masala, after a min fry raisins and cashewnuts for half a min then add paste, fresh cream fry for 4-5 min. Then add 2 cups water, fried potatoes and little salt (remember you have added in paste). Stir well. Cook on low flame for about 10 to 15 min till cooked properly. Switch off the flame and garnish with cream and serve hot with roti and jeera rice.


Post a Comment

Related Posts Plugin for WordPress, Blogger...
Protected by Copyscape DMCA Takedown Notice Infringement Search Tool
Creative Commons License
a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at