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Kashmiri Dum Aloo By Chef Ajay Chopra

Ajay Chopra
Kashmiri Dum Aloo is traditional Kashmiri potato curry. Chef Ajay Chopra brings the recipe of this sweet-spicy gravy to your kitchen.

Serves

3

Cooking Time

10-20 Min

Meal Type

curry

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Kashmiri Dum Aloo

    • 4 tbsp mustard oil/sarson ka tel

    • 10-15 potatoes

    • 4 black cardamom/ badi elaichi

    • 5 green cardamom/hari elaichi

    • 6 cloves /laung

    • 1 tbsp black pepper/kali mirch

    • 2 tbsp coriander seeds/khada dhaniya

    • 1 tsp royal cumin/shahi jeera

    • 2 cinnamon/dalchini sticks

    • 3 tsp Kashmiri chilli powder/Kashmiri mirchi powder

    • water as required

    • 1/2 tsp asafoetida/hing

    • 1 cup curd/dahi

    • salt to taste

    • 1 tsp fennel powder/saunf powder

    • 1/2 tsp dry ginger powder

PREPARATION

  1. 1

    Heat mustard oil in a pan, prick parboiled potatoes and fry till golden brown.

  2. 2

    Make a powder of roasted black cardamom, green cardamom, cloves, black pepper, coriander seeds, royal cumin, and cinnamon.

  3. 3

    In a bowl take kashmiri red chilli powder, prepared masala, and turmeric. Add curd and mix continuously.

  4. 4

    In the same pan, add shahi jeera and kashmiri red chilli. Pour the dahi mixture into the pan.

  5. 5

    Add asofeotida into the mixture, add fried aloo, water and salt and mix well.

  6. 6

    Finish by adding fennel seed powder, and dry ginger powder.

  7. 7

    Serve Dum Aloo hot with Kesar rice.

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