Learn how to make Kashmiri Dum Aloo at home with chef Smita Deo only on Rajshri Food.
Kashmiri Dum Aloo is one of the most widely preferred north Indian curries that is prepared with lots of spices and deep fried potatoes. The beautiful color and the aroma are the enhancing features about the delicious dish. So watch and learn how to make Kashmiri Dum Aloo at home with chef Smita Deo only on Rajshri Food.
Ingredients
2 packets of baby potatoes
4 tbspmustard oil
4 cloves
1” cinnamon
1 bay leaf
¼ tsp asafetida dissolved in 1 tsp of water
6 tbsp yogurt
1 tspginger powder
2 tsp fennel powder
2 tsp red chilli powder
Salt to taste
1 black cardamom coarsely pounded
Oil for frying
Method
- With a toothpick prick the boiled baby potatoes
- In a saucepan heat some oil then fry the baby potatoes until they turn golden in colour.
- Once they are cooked place them on tissue paper, to get rid of excess oil.
- Heat a pan and add mustard oil to it.
- Once the mustard oil smokes, add bay leaf, cloves and cinnamon fry it for few seconds and then add hing.
- Turn off the flame and add red chilli powder, curd and some water
- Stir it continuously
- Add dry ginger powder, fennel seeds powder along with black cardamom and salt
- Cover the pan with lid and let it boil
- Now add the fried potatoes and cover it with lid and let it cook for 5 minutes
- Kashmiri Dum Aloo is ready to be served.
Kashmiri Dum Aloo is one of the most widely preferred north Indian curries that is prepared with lots of spices and deep fried potatoes. The beautiful color and the aroma are the enhancing features about the delicious dish. So watch and learn how to make Kashmiri Dum Aloo at home with chef Smita Deo only on Rajshri Food.
Ingredients
2 packets of baby potatoes
4 tbspmustard oil
4 cloves
1” cinnamon
1 bay leaf
¼ tsp asafetida dissolved in 1 tsp of water
6 tbsp yogurt
1 tspginger powder
2 tsp fennel powder
2 tsp red chilli powder
Salt to taste
1 black cardamom coarsely pounded
Oil for frying
Method
- With a toothpick prick the boiled baby potatoes
- In a saucepan heat some oil then fry the baby potatoes until they turn golden in colour.
- Once they are cooked place them on tissue paper, to get rid of excess oil.
- Heat a pan and add mustard oil to it.
- Once the mustard oil smokes, add bay leaf, cloves and cinnamon fry it for few seconds and then add hing.
- Turn off the flame and add red chilli powder, curd and some water
- Stir it continuously
- Add dry ginger powder, fennel seeds powder along with black cardamom and salt
- Cover the pan with lid and let it boil
- Now add the fried potatoes and cover it with lid and let it cook for 5 minutes
- Kashmiri Dum Aloo is ready to be served.
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