dum aloo

Take 250gm of chenna (completely drained curdle milk) in a plate.. Add 2 tbsp powdered milk and all purpose flour , knead for 15 mins until smooth dough is   obtained.3) Make small cylindrical balls.. Take sugar in a pot add water to it , stir well and bring to boil.. Add the balls slowly into the sugar syrup and boil for 15 mins at high flame.. After 15 min lower the flame and boil for 45 mins at low-medium flame.. After 45 minutes , add cardamom and saffron.. Boil for a minute , turn off the flame and let it cool down. Serve.. Boil potatoes for 1 whistle .Let the pressure release completely , cool down and then peel the potaotes.. Using a toothpick, prick the potatoes.Fry the potatoes in mustard oil at medium flame till slight golden brown from both the sides.. Now take the potatoes on tissue towel, allow them to cool down and then prick again. Fry potatoes again. at medium to low flame until turned golden in colour.. Now in one kadhai take 2 Tbsp of mustard oil and let it heat till it’s raw smell goes away. Now add cumin , cinnamon , cardamom and cloves and fry for 30 seconds .Add hing and fry for another 30 seconds. Add kashmiri red chilli powder, fry for a second and then immediately add 2 Tbspn of water and give a good mix . Lower the flame/turn off flame and start adding curd and parallely keep whisking so that curd shouldn’t get curdled. Now add dry ginger powder and fennel powder , mix well and bring to boil at low flame .. Add salt as per taste. Now will add 1 and a half cups of water, bring to boil and then will  add fried potatoes .. Cook till 1/4th of water remains .Turn off the flame and dum aloo is ready to be served .

kashmiri dum aloo recipe

mustard oil

yogurt

fennel

cloves

tbsp chili powder

cumin

cinamon

tsp asafoetida (hing)

ginger

cardamom

baby potatoes

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Kashmiri Dum Aloo Recipe | How to make kashmiri dum aloo

Dum aloo recipe - Slow cooked potatoes in spicy onion tomato and yogurt gravy. This dum aloo is a popular restaurant style North Indian side dish. Serve dum aloo with rice, paratha, naan or roti.

Dum aloo recipe (Stovetop & Instant pot)

potatoes ((1 lb or 25 small baby potatoes))

onions (cubed (2 medium, 230 grams))

tomatoes (chopped (2 medium, 180 grams))

cashew nuts (or almonds)

green chilli (chopped (optional))

ginger garlic paste

salt ((adjust

sugar (to balance the flavors)

plain yogurt ((thick curd) (refer notes))

coriander leaves (finely chopped for garnish)

bay leaf ((very small or half))

green cardamom

garam masala ((adjust

coriander powder

turmeric powder

fennel seeds powder ((optional, but recommended))

kasuri methi ((dried fenugreek leaves))

Wash and peel potatoes. If using large potatoes, then cube them to equal size about 1½ inch each. If using baby potatoes make sure all are of the same size.

Bring 3 to 4 cups of water to a rolling boil in a pot. Then add the potatoes. Boil them until they are half cooked. To check, prick them with a fork, you will feel them hard but not very hard. Remove them from water with a slotted spoon. Set aside to cool &amp; dry.

This step is optional but  gives a good texture to the potatoes. Heat 3 tablespoons of oil in a non-stick pan. Add the potatoes and shallow fry them on a medium high flame until golden. Remove them to a plate.

Prick each aloo with a fork 3 times so it absorbs the flavors of the gravy. Ensure you don&#039;t overdo this and break them.

Bring 2 cups of water to a boil and add onions to it. Boil for 6 to 8 minutes until they turn pale and transparent. Drain them completely &amp; rinse with cold water. Drain again.

Add them to a blender jar along with cashews and tomatoes. Make a smooth puree. If you do not have a powerful blender, then filter the puree. Keep this aside.

Preparation for dum aloo

Heat a pan with 2 tablespoons oil. Add bay leaf and cardamom. Then add ginger garlic paste &amp; fry until the raw smell goes away.

Add the onion tomato paste and saute until the raw smell goes away and the paste thickens slightly.

Next add chili powder, garam masala, coriander powder, salt, fennel seeds powder, sugar and turmeric.

Saute until the masala becomes thick, smells good and aromatic. (check step-by-step photos above)

Meanwhile, whisk yogurt in a small bowl until smooth. Then add 2 tablespoons of the onion tomato masala to the whisked yogurt. Mix it well and add back to the pan.

Saute until the masala turns thicker. Add potatoes and pour ½ cup water. Stir well to make a gravy. If needed add more water as required. Bring the gravy to a boil.

Cover with a tight lid or foil. Dum cook on a low heat for 5 to 7 minutes. At this stage the gravy must be thick and potatoes fully cooked.

Sprinkle crushed kasuri methi. Taste test and add more salt if needed. Turn off.

Lastly sprinkle coriander leaves and transfer dum aloo to a serving bowl. Keep covered until dum aloo is served.

Serve it with basmati rice, roti, butter naan or even with flavored rice like jeera rice, ghee rice or pulao.

Making dum aloo recipe

Bring 1 ½ cups water to a rolling boil in a small pot. Add the cubed onions and boil them for 6 to 8 mins, until transparent. Drain them completely and rinse with cold water. Drain again.

Add these to a blender jar along with tomatoes &amp; cashews. Blend to a smooth puree.

Peel and dice the potatoes to 1 ½ inch pieces &amp; keep them in water.

Press the SAUTE button on the Instant pot and pour oil to the steel insert.

Add bay leaf and green cardamoms to the hot oil. Followed by ginger garlic paste.

Saute for 30 to 60 seconds until the raw smell goes away.

Then add the onion tomato paste, red chilli powder, garam masala, coriander powder, salt, sugar and fennel powder.

Saute for 3 to 4 until the mixture turns slightly thicker.

While this is done, whisk yogurt in a small bowl until smooth. Take 2 tablespoons of the onion tomato masala to the yogurt and mix it well. Pour it back to the pot.

Mix everything well and saute for another 3 to 4 minutes. The mixture turns very aromatic and you will get the caramelized smell. The raw smell of tomatoes has to go away by then. Do not burn. Press CANCEL button.

Pour 1 ¾ cups water and deglaze the pot with a wooden spatula to release the bits of masala stuck at the bottom. Do not skip this step.

Drain the water from diced potatoes and add them here.  Taste test the gravy and add more salt if needed.

Secure the Instant pot with the lid and position the steam release value to sealing. Press PRESSURE COOK button and set the timer to 4 minutes.

The IP beeps when it is done. Wait for 6 to 7 minutes and then release the pressure manually by gently moving the steam release handle to venting.

You see the dum aloo gravy is almost thick yet slightly runny. The potatoes also will be perfectly done. Crush kasuri methi and add it.

Press SAUTE button and let it cook for 30 to 60 seconds. The gravy will thicken further after cooling.

Garnish with coriander leaves and serve with naan or plain basmati rice.

Instant pot Instructions

Baby potatoes cooked in rich aromatic sauce

Kashmiri Dum Aloo | Curried Baby Potatoes

tbsp oil

tsp ground turmeric (turmeric powder)

tsp ground coriander (coriander powder)

tsp Kashmiri chili powder

tomato paste

yogurt, lightly whisked

tsp garam masala

tsp crushed dried fenugreek seeds (kasuri methi)

tbsp chopped coriander (cilantro) leaves

Salt

cardamom pods

cinnamon

tsp cumin seeds

fennel seeds

onions

garlic cloves, sliced

ginger,

potatoes

Place potatoes in a large pot. Cover with...

Place potatoes in a large pot. Cover with water. Cook until tender. Alternatively, cook the potatoes in a pressure cooker for one whistle. Drain. Allow to cool. Peel the skin and prick them using a fork.

Place potatoes in a bowl. Add turmeric powder...

Place potatoes in a bowl. Add turmeric powder and red chili powder. Season with salt. Toss to coat.

Meanwhile heat oil in a frying pan over...

Meanwhile heat oil in a frying pan over medium-high heat. Add potatoes. Fry until golden brown. Remove from pan. Set aside.

Add oil (if needed) into the same pan....

Add oil (if needed) into the same pan. Add cardamom pods, cloves, cinnamon stick, cumin seeds and fennel seeds. Sauté, stirring occasionally, for about 2 minutes or until fragrant. Add onions, garlic cloves and ginger. Sauté, stirring occasionally, for 2-3 minutes or until slightly browned. Leave to cool. Transfer onion mixture to a food processor. Process to a smooth paste. Set aside.

In the same pan, heat oil over medium-high...

In the same pan, heat oil over medium-high heat. Reduce heat to low. Add turmeric powder, coriander powder and Kashmiri red chili powder. Sauté, stirring occasionally, for one minute or until aromatic.

Add onion paste. Sauté, stirring occasionally, for one...

Add onion paste. Sauté, stirring occasionally, for one minute. Add tomato paste. Sauté, stirring, for a minute. Add yogurt. Stir to combine. Bring to boil. Simmer for 3 minutes.

Add garam masala, kasuri methi and coriander (cilantro)...

Add garam masala, kasuri methi and coriander (cilantro) leaves. Pour 1 cup water. Season with salt. Stir to combine. Add fried potatoes. Stir to combine. Bring to boil. Cover and simmer for 10 minutes.

Garnish with coriander (cilantro) leaves.

https://www.youtube.com/watch?v=aB4wYbugjAY

Get the full recipe here:  https://nishkitchen.com/kashmiri-dum-aloo-curried-baby-potatoes/

A Kashmiri classic featuring baby potatoes simmered in rich aromatic sauce

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