Dum alu | kashmiri shahi dum aloo recipe

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 Dum alu | kashmiri shahi dum aloo recipe for Chapathi, Roti and Paratha with step by step photo and video recipe. Learn how to cook Kashmiri Dum Aloo recipe. dum aloo is most famous indian curry of kashmir, north india.

Dum alu | kashmiri shahi dum aloo recipe

Learn how to cook Kashmiri Dum Aloo recipe. dum aloo is most famous indian curry of kashmir, north india. It tastes so delicious and yummy. Can be served with Roti, Chapathi, paratha and rice.

Course curry,, Side Dish
Cuisine north indian,
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 people
Author Shubha Sharon

Ingredients

  • 10 Baby potatoes boiled
  • 2 inch Ginger
  • 9 garlic
  • 2 cardamom
  • 1 stick Cinnamon
  • 1 mace
  • 4 cloves
  • 1 medium size onion chopped
  • 1 large Tomato chopped
  • Few coriander leaves
  • 3 tbsp oil
  • 10 cashews
  • ½ tsp cumin powder
  • 2 tsp red chilli powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp kasuri methi
  • ¼ cup curd/yogurt
  • Salt to taste
  • 2 cups water or as required

Instructions

  1. Gently prick all over the potatoes with fork.
  2. Apply mix of salt turmaric and chilli powder
  3. In a large kadai add 2 tsp of oil and heat it, once oil turns hot add potatoes keep in medium flame. saute till they turn golden brown about 3-4 minutes then keep aside.
  4. In the same kadai add 2 tsp of oil and heat it then add mace, cloves, cinnamon, cardamom saute till they fragrant then add cashwes fry for 10 seconds then add ginger garlic saute for 30 seconds.
  5. Add onions and saute till they turn translucent
  6. Add tomatoes and saute till they turn soft
  7. In a jar grind all the fried ingredients to smooth paste without adding water
  8. In the same kadai add remaining oil heat it then add cumin, turmeric, red chilli powder and mix it well then add prepared masala paste mix it well.
  9. Add coriander, cumin powdersand mix it keep on low flame then add curd mix it well.
  10. Add water as required to adjust the consistency, add garam masala, salt, kasuri methi(crush in hands) stir and boil for 2 minutes on medium flame.

  11. Finally add fried alus to the gravy, cover the lid and cook for 2 minutes on medium flame.

  12. Garnish with coriander leaves and serve hot.

Recipe Notes

  •  You can use big potatoes dicing into half if you do not have baby potatoes,
  •  To make aloo to absorb the gravy and become juicy, poke / prick the aloos well.
  • Curd will curdle and you will not get smooth texture if add curd on high flame, always add curd on low flame.

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