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.
Kashmiri Dum Aloo picture

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Potatoes8 (For Making The Aloo)
 Raisins1 Tablespoon (For Making The Aloo)
 Cashews1 Tablespoon (For Making The Aloo)
 Cream1 Tablespoon (For Making The Aloo)
 Tomatoes3 (For Making The Gravy)
 Capsicum1 (For Making The Gravy)
 Onion1 (For Making The Gravy)
 Sugar1⁄2 Teaspoon (For Making The Gravy)
 Turmeric powder1⁄2 Teaspoon (For Making The Gravy)
 Red chili powder1 Teaspoon (For Making The Gravy)
 Salt To Taste (For Making The Gravy)
 Cardamoms2 (For Making The Gravy)
 Cloves3 (For Making The Gravy)
 Peppercorns3 (For Making The Gravy)
 Cinnamon1⁄2 Inch (For Making The Gravy)
 Bay leaf1 (For Making The Gravy)
 Water1 1⁄2 Cup (24 tbs) (For Making The Gravy)
 Coriander1⁄2 Teaspoon (For Making The Gravy)
 Mustard oil2 Tablespoon (For Making The Gravy)
 Onions2 (Grind To A Paste)
 Ginger1 Inch (Grind To A Paste)
 Red kashmiri chilies5 (Grind To A Paste)
 Mint leaves10 (Grind To A Paste)
 Garlic5 Clove (25 gm), grind to a paste
 Ghee/Oil1 Teaspoon (For greasing)

Nutrition Facts

Serving size: Complete recipe

Calories 2053 Calories from Fat 366

% Daily Value*

Total Fat 42 g64.3%

Saturated Fat 6.2 g31.1%

Trans Fat 0 g

Cholesterol 1.1 mg0.4%

Sodium 591 mg24.6%

Total Carbohydrates 406 g135.2%

Dietary Fiber 55.5 g221.9%

Sugars 63.8 g

Protein 49 g98.9%

Vitamin A 93.9% Vitamin C 1000.4%

Calcium 47.7% Iron 105.8%

*Based on a 2000 Calorie diet

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.

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