Authentic Kashmiri Dum Aloo
Kashmiri Dum Aloo does not have any onion or garlic in it.
They used to cook in summer with ghee
And in winter with mustard oil .
Easy to cook with only spices. In authentic Kashmiri Dum Aloo does not use any type of thickening ingredients like cashews, poppy seeds,onions tomatoes nothing.
Simple cooking with Dum is the process of getting perfect Kashmiri style of dish.
12 Potato midium size,
4 Kashmiri red chili (soaked and paste)
4 tbsp Kashmiri red chilly powder
Soaked in water
Fry and crush these spices….
½ of Anise flower
1 Bay leaf
½ of Black Cardamom
2 Green Cardamom
1 tsp Fennel seeds
1 tsp Cumin seeds
1″ Dry Ginger
Oil for deep fry
2 Cup Curd
1 tsp Termeric powder
Salt as per taste
1 tsp kasuri methi crushed
1 tsp fried Cumin powder
½ tsp Cumin seeds
Boil the potatoes with salt water .
Remove skin and keep open in kitchen towel to reduce the excess water.
With help of tooth pick poke holes in potatoes .
In a bowl add curd, add soaked kasmiri lal mirch powder, Cumin powder,salt and Termeric powder mix well and keep aside.
Heat enough oil and fry the potatoes till golden in colour.
Remove and keep aside.
Heat kadhai along with mustard oil , add crushed coriander and Cumin when it starts spluttering add crushed spices (cook on low flame) when spices leave smells add Kashmiri lal mirch paste cook for awhile now add curd and stirring constantly to avoid seperate . If curd seperate then it gives sour in taste. So keep stirring until it thickens and oil seperate from gravy. Once it start thick add water ,fried potatoes stir well,add crushed kasuri methi,fried Cumin powder and salt stir it again.
Now seal the kadhai and it’s lid with dough tightly and cook on low flame .