Ingredients to Cook Kashmiri Dum Aloo Yummy

Kashmiri Dum Aloo.

Food preparation Kashmiri Dum Aloo is an enjoyable point, furthermore it becomes extra unique worth if you prepare it on your own. By using the complying with 18 ingredients, you can begin cooking 9 actions. observe the complying with section for you to begin cooking promptly.

Ingredients of Kashmiri Dum Aloo

  1. Provide 700 grams Baby potatoes (peeled and washed).
  2. Need 3/4 cup Curd/yogurt.
  3. You need 3 tsp – Kashmiri red chilli powder.
  4. Require 1 inch – Mace (javitri).
  5. Prepare 1 – Black cardamom.
  6. Need 1 – Green cardamom.
  7. It’s 2 for Cloves.
  8. Give 1 inch – cinnamon.
  9. Require 1 tsp for Fennel seeds powder.
  10. Give 1 tsp of Dried Ginger powder (sauth).
  11. Give 1/2 tsp – Turmeric powder.
  12. Give 1/2 tsp of Cumin seeds-.
  13. Require 1/4 tsp of Asafoetida.
  14. Require 3 tbsp – Cashew paste.
  15. It’s as required Mustard oil for frying.
  16. Prepare 2 tbsp for oil.
  17. Give 2 cups – Water.
  18. Give as required – Coriander leaves for garnish.

Kashmiri Dum Aloo process

  1. First, take potatoes and pierce with fork like this..
  2. Then heat mustard oil and deep fry baby potatoes on medium flame to 7 to 8 mins..
  3. Take it out and let it cool down then fry again till golden brown.It take 2 mins approximately on high flame..
  4. Then take a bowl add yogurt, 2 tsp red chilli, fennel seeds, sauth powder and mix well..
  5. Then take a pan add 2 tbsp oil heat it add cumin seeds and asafoetida and splutter it. Add green cardamom, cinnamon, cloves, Black cardamom splutter it. (if u don't use khade masala u can use 1 tsp gram masala powder)…
  6. Then add 1 tsp red chilli and turmeric powder. Then add slowly curd mixer. Make sure oil is not too hot if oil is hot off the gas flame..
  7. Then add cashew paste and cook 5 mins till oil separates..
  8. Then add salt and water mix well add potatoes cook 15 to 20 mins on low flame..
  9. Garnish with coriander leaves. Your Kashmiri dum aloo is ready to serve..

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