Kashmiri Dum Aloo - Reposting for ICC

Kashmiri Dum Aloo:

 Reposting this delicious curry recipe for the event Indian Cooking Challenge 

hosted by Srivallli Jetty of Spice your Life.

Here is the simple Dum Aloo recipe for you to enjoy…:)

 

 

Ingredients:

·Potato                               - 200 g

·Tomato                             - 1

·Onion                                - 2

·Green chilly                       - 2

·Ginger                               - small piece

·Garlic                                - 3 to 4

·Lemon juice                       - 1 tbsp

·Yogurd                              - 2 tbsp

·Salt to taste

·Oil to fry

·Curry and coriander leaves

 

 

Spices :

·Coriander pwd                   - 1 tsp

·Red chilly pwd                   - 1 tsp

·Turmeric pwd                     - ½ tsp

·Garam masala pwd            - ½ tbsp

·Cumin seeds                     - 1 tsp

·Olive oil                             - 1 tbsp

 

 

Method:

 

 

 

 

 

1.     Wash and remove the peel from potatoes and prick them

2.     Pressure cook for one whistle, ( should turn tender )

3.     Allow to cool, marinate with turmeric pwd, red chilly pwd and lemon juice for 10 mins.

4.     Shallow fry in hot oil and keep it reserved.

5.     Smash tomato in a blender.

6.     Transfer the puree to a bowl and keep aside.

7.     Grind onion, garlic, ginger, green chilli to paste.

8.     Add yogurd to the spices and mix well

9.     Heat oil in a fry pan, add cumin seeds and wait to crackle.

10.  Add onion paste of step 7 and stir in medium flame for 4 to 5 mins.

11.  Add all the yogurd spice paste and allow to cook until oil separates.

12.  Add tomato puree and stir for 1 minute.

13.  Keep in low flame and fry till a meshy texture appears. ( 5 to 7 ) mins

14.  Add shallow fried potatoes, cover & simmer for 2 mins.

      15.  Garnish with freshly chopped curry and coriander leaves.

 

 

 

 

 

16.  Serve hot with Roti, Naan, Chapati & Bread. 

Cheers,

Jay