When it comes to potatoes dish, my husband will be the first one to taste it, because he loves potatoes so much.
So atleast two weeks once, one of the potato dish will be done in our House.
Kashmiri Dum Aloo is one of my favourite curry too.
Kashmiri Dum Aloo is from Kashmiri cuisine and it’s thick yogurt based curry.
This is very authentic that tender whole potato curry that you enjoy every bit.
This curry goes well with chapathi,roti and even with hot rice too .
So let’s get started…
- 10 to 15 baby potatoes boiled
- Kashmiri red chilli 2tsp
- Turmeric powder 1tsp
- Two onions
- 10 garlic cloves
- 2inch ginger
- Half tsp of jeera /cumin seeds
- Kasturi meti 1tsp
- Coriander powder half tsp
- Garam masala half tsp
- Oil 6 big tsp
- Thick Yogurt half cup
- One clove
- One cardamom
- 1 inch cinnamon
- Cashew nuts 10
- Half cup tomato puree
- Salt as per taste
- Cumin powder
- Black pepper powder half tsp
- Coriender leaves chopped
Peel boiled potatoes and prick them with a fork . (This makes masala goes inside the potatoes)
Now add salt, red chilli powder, turmeric Powder mix well and leave for 15min.
Now in the pan add 1tsp of oil, when it heated add all the potatoes that has marinated for 15min.
Shallow fry them, till you see brown golden colour.
When it’s done remove the potatoes and keep aside.
In the same pan add 2tsp of oil. Then all cloves, cardamom, cinnamon stick and cashew nuts fry for 2min. Then add ginger, garlic and onions chopped, fry nicely till it turns golden brown colour.
Then transfer into mixer grinder, once it is cool down completely, blend nicely till you get nice paste.
In the same pan add remaining oil, once it’s heated add cumin seeds, turmeric powder and red chilli powder (this gives curry nice colour)
Then add the paste that we blended already. Add little water and fry nicely for 5mins. Now add coriander powder, cumin powder and black pepper powder. Fry nicely untill the gravy leaves pan.
Now add tomato puree.
(And for Tamato puree take 1 tamato, make two 1/3 inch deep cuts. Fill water in a deep pot and bring it to boil in a medium flame. When it’s start boiling, add tamato and boil for 5 minutes. Then remove Tamato from hot water and place them in a cold water. Now peel the skin then transfer into mixer grinder, blend untill smooth puree. )
Cover the pan and cook for 2min, then remove the lid and add curd ( make sure the flame is very low, while you adding Yogurt)
Give a nice mix. Now you can add water according to your consistency. Add salt, crush kasturi methi in your palm then add it to gravy.
Now add the fried potatoes mix well, then cover the lid for 5min . Open the lid is open and garama masala and chopped coriander leaves mix a bit and switch off the flame.
That’s it .. serve hot Dum Aloo with chapathi/hot rice.