Kashmiri Dum Aloo Recipe
Kashmiri Dum Aloo- Baby potatoes cooked in a nutty creamy yogurt sauce. Goes well with rice and rotis
Servings: 2
Ingredients
- Baby Potatoes 6 to 7
- Onions 2 medium chopped finely
- Ginger Garlic paste 2 tsp
- Pistachios blanched and ground to a fine paste 1 tbsp
- Thick fresh curd 3/4 cup
- Salt to taste
- Oil 1/4 c
- Coriander leaves for garnish
- Spice Powders:
- Red chili powder 1 tsp
- Turmeric powder 1/4 tsp
- Whole Spices To Be Dry Roasted and Ground:
- Cloves 2
- Cinnamon 1/2" piece
- Pepper Corns 5
- Cumin seeds 1/2 tsp
- Coriander seeds 1/2 tsp
- Cardamom 2
Instructions
- Heat a pan and dry roast the spices under the list of whole spices to be roasted and ground. Let cool and grind to a powder in a blender.
- Place pistachios and 2 tbsp water in the same blender and blend to a smooth paste.
- Boil the potatoes until cooked but firm.
- Peel and keep aside.
- Heat a kadai with 1/4 c of oil and add the potatoes in batches.
- Fry the potatoes till they have a golden crust .
- Now, remove the potatoes and drain them on a kitchen towel.
- Add the onions to the kadai and saute till they are light brown.
- Now, add the ginger garlic paste and saute for another 30 secs.
- At this stage, add the spice powders and the ground whole spice powder.
- Combine well and saute for another 1 min.
- Now, add the ground pistachio paste and combine well.
- Now, turn switch off the flame to the lowest heat possible and stir in the yoghurt to the mixture slowly and mix well.
- Add salt and potatoes and cook closed for another 7 to 8 mins on low medium flame.
- Garnish with cilantro.
- Serve hot with rotis or rice.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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