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This Kashmiri Aloo Dum recipe is prepared by cooking sauteed baby potatoes in a yogurt based gravy. This curry goes well with roti, chapti, phulka or any flavored rice.
Ingredients:
Baby Potatoes – 8 or 10
Onion – 2
Ginger Garlic paste – 1 tsp
Tomato – 1 chopped
Bay Leaf – 1
Curd – 2 cups
Milk – 1/4 cup
Red Chilli Powder – 1 1/2Â tsp
Turmeric Powder – 1/2 tsp
Coriander Leaves, chopped – 2 tbsps
Oil –Â 3 tbsps
Sugar – 1/2 tsp
Gram Flour – 2 tsps
Salt to taste
Grind Together:
Black Peppercorns – 8
Cloves – 6
Cinnamon – 2inch long pieces
Coriander Seeds – 3 tsps
Cumin Seeds – 1/2 tsp
Method:
- Pressure cook baby potatoes and peel off their skin.
- Prick the potatoes with fork and fry them with a tsp oil until they turn slightly brown.
- Heat oil in a pressure cooker.
- Add bay leaf pieces and saute for half a minute.
- Now add chopped onion and ginger garlic paste. Saute until onion turns translucent.
- Add red chilli powder, turmeric powder, salt and sugar and saute well.
- Now add ground masala powder and saute for 2 mins.
- Add fried baby potatoes and fry for 2-3 mins.
- Set the flame to sim and slowly pour curd and milk into the cooker.
- Add chopped tomatoes and close the lid.
- Let it pressure cook in sim.
- Turn off the heat before the first whistle of the cooker.
- Remove the lid of the cooker and mix gram flour with 2 tsps water and add this to the gravy. Boil for 2 mins.
- Garnish with chopped coriander leaves.
- Serve hot.
This is really yummy
This is really yummy