Dum Aloo is a Kashmiri Gravy Curry that is cooked with the blend of kashmiri spices. This curry goes well with any Indian bread.
Serves – 3 to 4
Preparation time – 10 mins
Cooking time – 25 mins
Baby Potatoes (peeles, boiled) – 6 to 10 no
Oil – 2 Tbsp
Onion (chopped) – 1 cup
ginger paste – 1 tsp
Garlic paste – 1 tsp
Coriander Powder – 2 tsp
Kashmiri red Chilli Powder – 2 tsp to taste
Cumin Powder – 1/2 tsp
Tomato (chopped) – 1 big
Water – 1 cup or adjust acc to your preference
Yogurt – 2 Tbsp
Garam masala Powder – 1/2 tsp
Fennel Powder – 1/2 tsp to 1 tsp
salt – tot aste
Cashew nut Powder – 2 tsp
In a pan heat 1 Tbsp of oil and add boiled potatoes, fry them till they turn golden brown in color all over. Remove from the pan once they are done.
Add remaining oil and season with cumin seeds, allow to sizzle, then add in onion and cook till they are soft, then add in ginger paste, garlic paste and cook for 30 secs.
Add in coriander powder, cumin powder, red chilli powder and cook on low to medium for 1 min. Add in tomato, pinch of salt just to help them cook faste, mix and cover to cook further for 2 mins or till they are smooth.
Remove from the pan and blend to a smooth paste without any water. Add this paste into the same pan and cook for 3 mins. Add water, potatoes, fennel pwder, garam masala powder, salt, fenugreek leaves, salt, cashew nut powder, yogurt and boil on low heat for 10 min covered.
Serve it hot with any Indian Bread.