Kashmiri Dum Aloo Recipe
Kashmiri Dum Aloo is most famous kashmiri recipe. Kashmiri Dum Aloo gets its taste from potatoes mixed with cream and cashew nuts. Kashmiri Dum Aloo is inspired by many food joints across the world.
Ingredients
| Potatoes | 8 (For the aloos) | |
| Raisins | 1 Tablespoon (For the aloos) | |
| Cashews | 1 Tablespoon (For the aloos) | |
| Cream | 1 Tablespoon (For the aloos) | |
| Salt | To Taste (For the aloos) | |
| Tomatoes | 3 (For gravy) | |
| Capsicum | 1 (For gravy) | |
| Onion | 1 (For gravy) | |
| Sugar | 1/2 Teaspoon (For gravy) | |
| Turmeric powder | 1/2 Teaspoon (For gravy) | |
| Red chilli powder | 1 Teaspoon (For gravy) | |
| Salt | To Taste (For gravy) | |
| Cardamoms | 2 (For gravy) | |
| Cloves | 3 (For gravy) | |
| Peppercorns | 3 To taste (For gravy) | |
| Cinnamon | 1/2 Inch (For gravy) | |
| Bay leaf | 1 (For gravy) | |
| Water | 1 1/2 Cup (16 tbs) (For gravy) | |
| Coriander | 1/2 Teaspoon (For gravy) | |
| Mustard oil | 2 Tablespoon (For gravy) | |
| Onions | 2 (Grind to a paste) | |
| Ginger | 1 Inch (Grind to a paste) | |
| Red kashmiri chillies 4-5 | ||
| Mini leaves 8-10 | ||
| Garlic | 5 Clove (5gm) (Grind to a paste) | |
Directions
For aloo Peel and boil potatoes till half done.
Cool and core with a potato scooper.
Mix raisins, potato scooping, cashew, cream and salt.
Fill potato hollows with this stuffing and keep aside.
For gravy Heat oil, add onions, stir fry till brown, drain and keep aside.
Stir fry capsicum till done, drain, keep aside.
Add whole spices and allow to crackle.
Add ground paste to oil and stir fry for 2-3 minutes.
Add tomato puree, masalas and simmer for 3-4 mins.
Add water, sugar, salt and bring to a boil.
Simmer for 5 mins or till the oil floats on the top.
To make dum Use a heavy pan.
Grease inside with ghee or oil.
Place the potatoes in it.
Pour gravy over the potatoes.
Sprinkle the onions and capsicums.
Place tight fitting lid on pan and seal together the edge/rim of the pan and lid with wheat flour dough.
Place over hot coals or the stove on slow for 20-25 mins.
Break open seal just before serving.
Garnish with chopped coriander.
Cool and core with a potato scooper.
Mix raisins, potato scooping, cashew, cream and salt.
Fill potato hollows with this stuffing and keep aside.
For gravy Heat oil, add onions, stir fry till brown, drain and keep aside.
Stir fry capsicum till done, drain, keep aside.
Add whole spices and allow to crackle.
Add ground paste to oil and stir fry for 2-3 minutes.
Add tomato puree, masalas and simmer for 3-4 mins.
Add water, sugar, salt and bring to a boil.
Simmer for 5 mins or till the oil floats on the top.
To make dum Use a heavy pan.
Grease inside with ghee or oil.
Place the potatoes in it.
Pour gravy over the potatoes.
Sprinkle the onions and capsicums.
Place tight fitting lid on pan and seal together the edge/rim of the pan and lid with wheat flour dough.
Place over hot coals or the stove on slow for 20-25 mins.
Break open seal just before serving.
Garnish with chopped coriander.
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