Kashmiri•indulgent

Authentic Kashmiri Dum Aloo

Authentic Kashmiri dum aloo -deep fried baby potatoes and simmered in a fragrant rich gravy

Ingredients

Quantities are shown as originally provided.

1
Wash potatoes and par boil in an open pan ,also add some salt in the water.
2
Peel the potatoes(peeling the skin is optional )and prick them well with a toothpick.this should be done perfectly and properly ,so the potatoes will absorb all the flavours and masalas.
3
Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in colour.(see note)
4
When the potatoes are done,they will float on the surface of the oil.
5
When done, drain on a tissue paper and keep aside.
6
In a small bowl ,take 1/4 cup water and add kashmiri chili powder and asafoetida,mix(A)
7
Heat ghee and oil in a heavy bottom pan.
8
Add cloves,green cardamom,cinnamon,bay leaves and the chili paste (A)
9
Saute for few seconds and then add whisked yogurt and saute for few seconds
10
Add 3 cups of water,fennel powder,ginger powder,coriander powder and salt and let it boil.keep stirring.
11
When water start boiling add fried potatoes,grated khoya and shahi jeera and mix.
12
Cover the pan with a lid and simmer for approx 20 minutes,keep stirring in between.
13
When the gravy thickens and potatoes will absorb almost all the gravy and oil start floating on the sides and top.then its done.
14
Now add sugar, garam masala, chopped fresh coriander and mix.
15
Cover and simmer for a minute .
16
Serve with naan,paratha or rice