Dum Aloo

This belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices

Dum Aloo

This belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices

Category : Vegetarian, Curries

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By Mala Shenoy

Published On: 11 Nov 2015

Rating: 4
12 Votes, 0 Reviews
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45 Minutes
Served : 3
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Ingredients

Directions (Click image to enlarge it)

Start Slide Show
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Step 1 Dum Aloo  Recipe

Step 1

Rinse the baby potatoes and par boil in a pan for 15 minutes.

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Step 2 Dum Aloo  Recipe

Step 2

After it cools down peel off the skins and prick them with a fork so that they absorb the masalas.

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Step 3 Dum Aloo  Recipe

Step 3

Heat a little oil in a frying pan and shallow fry till they are golden brown in colour.

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Step 4 Dum Aloo  Recipe

Step 4

In a pan dry roast the black cardamom, cinnamon, bay leaf, elaichi, whole dhania, whole jeera, saunf and white til till fragrant.

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Step 5 Dum Aloo  Recipe

Step 5

Add the cashew nuts to the roasted ingredients and grind to a fine powder and keep aside.

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Step 6 Dum Aloo  Recipe

Step 6

In ½ cup dahi/yoghurt mix the haldi powder and red chilli powder.

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Step 7 Dum Aloo  Recipe

Step 7

Heat oil in a kadai and fry the chopped onion till light golden brown in colour

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Step 8 Dum Aloo  Recipe

Step 8

Add the ginger garlic paste and fry for 2-3 minutes more.

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Step 9 Dum Aloo  Recipe

Step 9

Add the ground dry masalas, mix well and fry them for 3-4 minutes on a low flame.

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Step 10 Dum Aloo  Recipe

Step 10

Now add the yogurt mixture and salt to taste and cover the kadai and cook on a low flame for 10-12 minutes till the oil separates from the masala.

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Step 11 Dum Aloo  Recipe

Step 11

Add 1 cup water and fried potatoes and simmer covered for 4-5 minutes till the gravy thickens. Turn off the gas and sprinkle the garam masala powder and cover the kadai for a few minutes.

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Step 12 Dum Aloo  Recipe

Step 12

Garnish with chopped coriander leaves and serve with rotis or naan.

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