Guide to Make Kashmiri dum aloo (Dry)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, kashmiri dum aloo (dry). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kashmiri dum aloo (Dry) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Kashmiri dum aloo (Dry) is something that I’ve loved my entire life.

I always serve Kashmiri aloo dum with steamed basmati rice. Though you can also serve with roti or naan or paratha or tandoori roti or khasta rotis or poori. Have you ever wondered why Kashmiris use dry ginger powder and not fresh ginger.

To get started with this recipe, we have to first prepare a few components. You can cook kashmiri dum aloo (dry) using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Kashmiri dum aloo (Dry):

1. Prepare 14-16 boiled baby potatoes
2. Make ready 1/2 tsp cumin seeds
3. Take 1 bay leaf
4. Get 1/2 inch cinnamon stick
5. Get 3 cloves
6. Take 1 black cardamom
7. Take 1 green cardamom
8. Make ready 2 tbsp kashmiri red chilli powder
9. Take 1 tsp fennel powder
10. Make ready 2 tsp ginger powder
11. Prepare 1 tsp turmeric powder
12. Prepare 3/4 cup plain yogurt
13. Get to taste salt
14. Make ready as needed mustard oil

With this post, I'm unfolding few of my favorite hacks to make tender and delicious dum. Now that the weather is turning chilly, this recipe from the northernmost state of India, Jammu and Kashmir, is the perfect antidote Remove with a slotted spoon and set aside on some kitchen paper. Dry roast the fennel, cumin, cardamom and cloves in a small fry pan until fragrant. The Dum Aloo Kashmiri recipe I am sharing today is the one that is perfected after many trials and errors.

Instructions

Steps to make Kashmiri dum aloo (Dry):

1. Take the boiled potatoes, peel it and prick it with a fork or a tooth pick.
2. Heat oil in a pan and shallow fry the potatoes. when they start to turn colour sprinkle salt and turmeric powder. shallow fry the potatoes and keep aside.
3. When they get cool prick them again with fork or a tooth pick and keep aside.
4. Heat oil in a wok and add slightly crushed cumin seeds, cinnamon stick, black and green cardamom,cloves and bay leaf. saute it for a minute.
5. Reduce the heat and add kashmiri red chilli powder and fry it. now add whipped yogurt. mix well.
6. Now add crushed fennel seeds and ginger powder.mix and add the potatoes.
7. Add enough water and adjust salt. cover it and cook it for 3-4 minutes.
8. Open the lid and mix it. simmer it for 5-10 minutes. then the gravy becomes thicker and thicker. switch of the heat when most of the water-content get absorbed and the potatoes get well coated with the masala.

I don't claim it to be authentic or traditional Next we will proceed to make the delicious, creamy cashew-almond gravy for the Dum Aloo Kashmiri. Dry roast cinnamon sticks, cloves, green. Kashmiri Dum Aloo is one of the most widely preferred veg curries from Kashmiri Cuisine. Deep fried baby potatoes cooked in yoghurt based gravy with Kashmiri spices. The authentic recipe of Kashmir dum aloo is prepared with yoghurt and flavoured with asafoetida, fennel and dry ginger powder.

So that’s going to wrap it up with this exceptional food kashmiri dum aloo (dry) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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