Kashmiri Dum Aloo By Setseeani
Added to 70 cookbooks
This recipe has been viewed 40975 times
The all time favourite rich and subtly spiced kashmiri dum aloo is a mouth watering vegetable recipe with boiled potatoes cooked in a delicious gravy under pressure or dum. This authentic and classic kashmiri dum aloo, it is best reserved for special parties and served with naan or paratha.
- Wash, peel and prick the potatoes.
- Heat the oil in a pressure cooker, add the potatoes and saute till they turns to light brown. Keep aside.
- In the same pan, add the bay leaves, asafoetida, ginger-garlic paste and grated onions and saute till the paste becomes red-brown and the mixture starts separating from the oil.
- Add the prepared masala, mix well and cook on a medium flame for 2-3 minutes.
- Add the turmeric powder, chilli powder and salt, mix well and saute for a minute.
- Add the milk and curds, while stirring continuously and cook for 2 minutes on a high flame.
- Add the fried potaoes and pressure cook for 2 whistles.
- Serve hot and garnished with coriander.
This recipe was contributed by setseeani on 26 Sep 2011
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