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Learn to make Delicious Kashmiri Dum Aloo
Ingredients
For Onion Paste
1/2 cup onions (sliced), 1 tbsp oil, 2 cloves/laung, 1 small stick cinnamon/dalchini, 1 tsp ginger/adrak (roughly chopped), 2 tsp garlic/lehsun (roughly chopped), 1 tsp roughly chopped green chillies, 3 whole dry kashmiri red chillies (broken into pieces), 1/2 tsp turmeric powder/haldi, salt to taste
Other Ingredients
2 cups baby potatoes (boiled and peeled), 1/2 tsp chilli powder, salt to taste, 3 tbsp oil, 1/2 cup fresh curd, 1 tsp cumin seeds/jeera, 1 tsp coriander/dhania powder, 1/4 tsp turmeric powder/haldi, 1/2 tsp garam masala, 3/4 cup fresh tomato pulp, 1/2 tsp sugar, 1 tsp dried fenugreek leaves/kasuri methi, 2 tbsp finely chopped coriander/dhania (for garnish)
How to make
For onion paste
In a pan, heat the oil. Add cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and cook on medium flame for 60 seconds. Add onions and cook on medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep it aside.
How to proceed
Take a bowl. Mix curd with ΒΌ cup of water and keep it aside. Combine baby potatoes, chilli powder and salt in a deep bowl and toss well. Heat oil in a broad pan and add chilli powder. Drain the potatoes and keep them aside. In the same pan, add cumin seeds. When seeds crackle, add onion paste, coriander powder, turmeric powder and garam masala. Mix well all the ingredients and cook on medium flame for 2 minutes while stirring continuously. Add tomato pulp, 1/4 cup of water and salt. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame and add curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 more minute. Tasty Kashmiri DumAloo is ready. Serve hot garnished with coriander.
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