kashmiri

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

Fried onion paste recipe, an aromatic paste of slow cooked onions, an essential ingredient in the Indian kitchen, with aromatic leftover oil.

Fried Onion Paste (essential ingredient in the Indian Kitchen)

kg red onions (peeled weight, about 6-8 large onions)

250 ml vegetable oil (or other flavourless oil)

Peel and halve each onion.

Thinly slice the onions and as much as possible, separate the individual slices.

Heat the oil in a medium-sized wok on medium heat. You could do this before you start on the onions if you think you&#039;ll be quick enough.

When the oil is hot, tip all the sliced onions into the hot oil and stir. You can test the oil for hotness by dropping a tiny piece of onion in. If it bubbles and comes back up, the oil is hot enough.

After 2 minutes, when the oil has had a chance to heat back up, reduce the heat to low. Cook the onions at this temperature for 30 minutes, stirring regularly, especially in the last 10 minutes, as the onions on the bottom will get darker quicker. You are going for a dark brown colour, but not burnt.

When done, using a slotted spoon, lift the onions out and place in a bowl. You DON&#039;T want to line the bowl with paper, as that oil will be handy when grinding, adding moisture and flavour.

Let&#039;s fry the onions

Allow the onions to cool slightly to about lukewarm. Then place in a chopper, along with any oil in the bowl. Then blitz until you have a smooth, sticky paste.

Store as described above in the post.

Time to grind

Lamb Neck Rogan Josh Curry

(30 ml) ghee

black cardamom seeds, crushed

cloves, crushed

black peppercorns, crushed

(1.25 ml) asafetida, ground

(907 g) lamb neck,

Salt

(480 ml) water, divided

dry red Kashmiri chilies, torn

(30 ml) Kashmiri chili powder

(25 ml) garam masala

(480 ml) full fat yogurt2 tablespoons (30 ml) flour

rice,

Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.

Season the lamb neck pieces with salt, then sear in the same pan for 5-6 minutes, until evenly browned.

Reduce heat, add  cup (120 ml) water, torn Kashmiri red chilies, and cover.

Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.

Add garam masala and Kashmiri chili powder to the hot pan, mix well.

Add the yogurt in stages to prevent breaking, stir in and allow each measure to absorb before adding next  repeat until all the yogurt has been added.

Add 1 cup (240 ml) of water, continue to simmer.

Make a slurry with 1/2 cup (120 ml) of water and the flour, stir into the sauce.

Return the seared lamb neck to the sauce, cover, transfer to oven and bake for 2 hours, until meat is tender.

When tender, remove neck, and pull meat from bones; discard the bones and return meat to pan.

Combine, warm through, and serve hot with steamed rice and naan bread.

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kashmiri dum aloo recipe

Kashmiri Dum Aloo Recipe | How to m...

Fried Onion Paste (essential ingred...

Lamb Neck Rogan Josh Curry

Top 4 kashmiri recipes from across the web

The most viewed kashmiri recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

kashmiri dum aloo recipe

Kashmiri Dum Aloo Recipe | How to m...

Fried Onion Paste (essential ingred...

Lamb Neck Rogan Josh Curry

The most viewed kashmiri recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine