Prepare Tasty & Rich Kashmiri Dum Aloo With This Simple Recipe Full Of Aromatic Spices

Ingredients

• 500 grams potatoes
• 1/2 tsp salt
• 3.5 cups water
• 2 tsp Kashmiri red chilli powder mixed in little water
• 1 tbsp saunf powder
• ½ tbsp ginger powder
• 1 tsp caraway seeds (shah jeera)
• 3 cloves
• 1 inch cinnamon
• 1 black cardamom
• 4 black peppers
• 6 tbsps beaten curd
• 1.5 cups water
• oil for frying the potatoes
• 2 tbsp mustard oil for making gravy (you can use the oil that was utilised in frying)
• salt as required

Step

1. Step 1:

   Take 3.5 cups water and the potatoes in a pan.

2. Step 2:

   Half cook the potatoes in boiled water.

3. Step 3:

   Drain them and let them cool down and then peel.

4. Step 4:

   Once the potatoes are dry, heat mustard oil and fry them on low flame, till they turn golden and become crisp.

5. Step 5:

   Now lower the flame and strain th eoil in a bowl separately as we can utilise it n our next steps, but let 2 tbsps of oil be in the pan once it cools down a little.

6. Step 6:

   Now add hing or asafoetida powder.

7. Step 7:

   Stir well and then add the red chili water solution and stir well.

8. Step 8:

   Next when the spluttering calms down, add curd but stir continuously on a low flame.

9. Step 9:

   Next mix in some water and continue to stir.

10. Step 10:

    Now add fennel powder, the whole spices and ginger powder and stir well.

11. Step 11:

    Add the potatoes and again stir.

12. Step 12:

    Season with salt and stir.

13. Step 13:

    Cover the pan tightly with a lid and cook for 8 to 10 minutes on a low flame.

14. Step 14:

    Once the gravy thickens a bit, switch off the flame and season with some caraway seeds from top and serve with rice or roti.