Kashmiri Dum Aloo Preparations

Wash potatoes in water nicely then put in pressure and boil till 1 whistle blows.
Make sure that potatoes boil half not full, when all stem releases open the flame of cooker and peel potatoes, fork all the potatoes nicely.
Heat oil in pan, put potatoes in hot oil and fry at medium high flame till potatoes get golden brown.
Stir every now and then so they get nicely golden brown, take out the potatoes in a plate.
Now take out oil from pan leave 2 tbsp in pan, add in cumin seeds, asafoetida and saute it little.
Now add in coriander powder and turmeric powder and cook the spices for little time.
Now add in curd and cook it till starts boiling, now add in fennel powder, ginger powder, cinnamon powder, cardamom powder, red chilli powder and sugar.
Mix all the spices well then add in salt, garam masala and fried potatoes, mix all the ingredients well.
Now cover and cook gravy for 5 minutes at medium low heat.
After 5 minutes give it a check if it is completely cooked then turn the heat off and take out in a serving bowl.
Garnish it with some coriander leaves and serve with roti, chapatti or rice and enjoy.
How to Make Kashmiri Dum Aloo

Recipe type: Curries

Cuisine: Indian

14-15 or 500 gm Small Potatoes.
1 Cup Curd.
2-3 tbsp Coriander Leaves.
1 Pinch Asafoetida.
½ tsp Cumin Seeds.
1 tsp Coriander Powder.
½ tsp Garam Masala.
½ tsp Sugar. (Optional).
Cardamom Powder of 4 small cardamoms.
Clove Powder of 3 Cloves.
¼ tsp Turmeric Powder.
1 tsp Kashmiri Red Chilli Powder.
Salt according to taste.
1 tsp Ginger Powder.
1 ½ tsp Fennel Powder.
Wash potatoes in water nicely then put in pressure and boil till 1 whistle blows.
Make sure that potatoes boil half not full, when all stem releases open the flame of cooker and peel potatoes, fork all the potatoes nicely.
Heat oil in pan, put potatoes in hot oil and fry at medium high flame till potatoes get golden brown.
Stir every now and then so they get nicely golden brown, take out the potatoes in a plate.
Now take out oil from pan leave 2 tbsp in pan, add in cumin seeds, asafoetida and saute it little.
Now add in coriander powder and turmeric powder and cook the spices for little time.
Now add in curd and cook it till starts boiling, now add in fennel powder, ginger powder, cinnamon powder, cardamom powder, red chilli powder and sugar.
Mix all the spices well then add in salt, garam masala and fried potatoes, mix all the ingredients well.
Now cover and cook gravy for 5 minutes at medium low heat.
After 5 minutes give it a check if it is completely cooked then turn the heat off and take out in a serving bowl.
Garnish it with some coriander leaves and serve with roti, chapatti or rice and enjoy.