Dum Aloo KashmiriThis potato based Indian curry recipe from Kashmir, is a favourite among vegetarians.
This potato based Indian curry recipe from Kashmir, is a favourite among vegetarians.
Ingredients
- 6 tbsp oil
- 4-5 cloves
- 1 cinnamon stick
- 1 tsp ginger
- 1 tsp garlic
- 3 dry red chilli
- 1/2 tsp turmeric powder
- 1/2 cup onion
- 2 cups baby potatoes
- 1 tsp red chilli powder
- Salt to taste
- 1 tsp cumin seeds
- 1 green chilli
- 3/4 cup tomato puree
- 1/4 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp garam masala
- 1 tbsp fennel powder
- 1 tsp coriander powder
- 1 tsp kasuri methi
- 1/2 tsp Mawana Super Fine Sugar
- 1/2 cup curd
- Coriander leaves
Preparations
![recipe.field_recipe_thumbnail[0].alt](https://api.ushacook.com/sites/default/files/2018-10/Dum%20Aloo%20Kashmiri.jpg)
- Heat oil in a pan. Add cloves, cinnamon, ginger, garlic, dry red chillies and sauté. Add turmeric powder, onions and cook.
- Transfer the ingredients into a mixer jar and grind and keep aside.
- Take baby potatoes in a bowl. Add red chilli powder, salt and mix well.
- Now heat some oil in a pan. Add the marinated baby potatoes and fry them.
- Heat oil in another pan. Add cumin seeds, green chillies, tomato puree and cook well. Add turmeric powder, ginger powder, garam masala powder, fennel powder, coriander powder, kasuri methi, Mawana Super Fine Sugar, salt and mix. Add the dry masala paste into the curry and mix them together.
- Add yogurt and the fried potato and mix so that the gravy coats the potatoes. Garnish with curd and coriander leaves.
