Make delicious Kashmiri Dum Aloo, spicy taste

    Make delicious Kashmiri Dum Aloo… A potato vegetable has its own distinct taste. But the test normal of Kashmiri Dum Aloo is slightly different from that of a normal potato vegetable. In this, deep fryed potatoes are prepared by adding cardamom, spice paste and curd. You can also make this delicious vegetable and feed the guests who come home suddenly. You can make Kashmiri Dum Aloo Sabzi on special occasions. In it, potatoes are fried and poured into a thick gravy. To give a creamy flavor to the Kashmiri Dum Aloo gravy, some people also add cashew paste, which doubles its taste. You can also serve it with tandoori roti and lachha parantha. Not only this, while serving, you can garnish with green coriander and add some cream.

    Ingredients for making Kashmiri Dum Aloo:

12 small potatoes

1.1 / 2 cup curd (not sour)

4 dry kashmiri red chillies, PCI after extracting seeds

1 teaspoon grated ginger (or 1/2 teaspoon dry ginger powder)

1 teaspoon powdered garlic

1 teaspoon cashew powder

1/3 tablespoon green cardamom powder

1/3 tablespoon cumin powder

1 tablespoon coriander powder

1 bay leaves, sliced

1 pinch Asafoetida (hing)

1/4 tablespoon turmeric powder

1/2 tablespoon garam masala powder

1 tablespoon finely chopped fresh coriander (if you want)

4 tablespoons oil for frying

Salt, as per taste

1/3 cup water

    Method of preparation of Kashmiri Dum Aloo:

Peel the potatoes, then pierce them with a spoon with a fork. Whisk the curd and add water to the bowl and dissolve Kashmiri red chilli powder in it. Put 3/4 cup oil in the pan and heat it on the gas. Then add potatoes and fry them on medium heat. When the potatoes turn light golden, take them out in a plate. Now slow down the heat and take out some oil from the pan in a pot. After this, keep the remaining oil in the pan on low heat. Now add cumin, asafoetida, cinnamon, cloves, black pepper, cardamom and big cardamom in the oil and fry it. Then add red chili solution and stir for 10 seconds. After this, add curd to the pan and stir. Now pour 1-2 cups of water in the curd and stir. After this, add fennel powder to the yogurt mixture and mix. Then add dry ginger powder to the pan and mix. Now add potatoes and salt and mix. Then cover the pan and let the potatoes cook for 10 minutes on low heat. When cooked well, garnish with green coriander and serve it with roti or rice.

    Seema Mohan