Kashmiri Dum Aloo Recipe
Ingredients:
- Baby potatoes15-20 small ones
- Yogurt 1 cup
- Mustered oil 3 tablespoons
- Cumin seeds1 teaspoon
- Asafoetida (hing)a pinch
- Ginger paste1 tablespoon
- Fennel powder (saunf)1 teaspoon
- Kashmiri red chili powder1 teaspoon
- Turmeric powder1/2 teaspoon
- Saltto taste
- Water1 cup
- Fresh coriander leavesfor garnishing
Instructions:
- Wash the baby potatoes thoroughlyand pill it same and Prick all Potato with the help of fork.
- Heat up a pan and pour mustered oil and fry it nicely(about 70% done).
- Heat oil or ghee in a heavy-bottomed pan.
- Add cumin seeds and asafoetida. Let them splutter.
- Add ginger paste and sautefor a minute.
- Lower the heat and add whisked yogurt, fennel powder, Kashmiri red chili powder, turmeric powder, and salt.
- Stir well to form a smooth gravy.
- Gently slide in thefried baby potatoes into the gravy.
- Mix them well, ensuring each potato is coated with the flavorful sauce.
- Cover the pan with a tight-fitting lid.
- Let the potatoes simmer on low heat for about 20-25 minutes.
- Check occasionally and stir gently to prevent sticking.
- Once the potatoes are tender and the flavors have melded, turn off the heat.
- Garnish with fresh coriander leaves.
Serve hot with steamed rice or Indian bread (roti, naan).
