Kashmiri Dum Aloo By Setseeani


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Added to 70 cookbooks   This recipe has been viewed 41078 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.

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Kashmiri Dum Aloo By Setseeani recipe - How to make Kashmiri Dum Aloo By Setseeani

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 servings
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Ingredients

To Be Grounded Into A Powder
1 tbsp coriander (dhania) seeds
4 black cardamoms
4 to 5 cloves (laung / lavang)
7 to 8 black peppercorns (kalimirch)
1 stick cinnamon (dalchini)
1/4 tsp caraway seeds (shahjeera)
2 cardamoms

Other Ingredients
500 gms baby potatoes
4 tbsp ghee
a pinch of asafoetida (hing)
4 to 5 bayleaf (tejpatta)
1 tsp ginger-garlic (adrak-lehsun) paste
1 medium onion , grated
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 cups curds (dahi)
1/2 cup milk
salt to taste

For The Garnish
chopped coriander (dhania)
Method
    Method
  1. Wash, peel and prick the potatoes.
  2. Heat the oil in a pressure cooker, add the potatoes and saute till they turns to light brown. Keep aside.
  3. 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.
  4. Add the prepared masala, mix well and cook on a medium flame for 2-3 minutes.
  5. Add the turmeric powder, chilli powder and salt, mix well and saute for a minute.
  6. Add the milk and curds, while stirring continuously and cook for 2 minutes on a high flame.
  7. Add the fried potaoes and pressure cook for 2 whistles.
  8. Serve hot and garnished with coriander.


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This recipe was contributed by setseeani on 26 Sep 2011


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