Serve 4
Preparation time: 2 ½ hours
Cooking time: 25 minutes
Ingredients for Dum Aloo Kashmiri:
- 8 medium potatoes
- ½ cup oil
- 1 tsp black cumin
- 1 tsp anisesed
- 2 onions, chopped
- 1 tsp black cardamom seeds, pounded
- 5 tbsp raisins
- 5 tbsp cashewnuts
For the curry:
- 4 tbsp onions
- 1 ¼ cups yogurt, whisked
- 1 cup tomato puree
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 ¾ tbsp almond paste
- 1 tsp aniseed
- ½ tsp mace powder
- ½ tsp black cumin
- 4 green cardamom
- 6 cloves
- 4 tsp red chili paste
- 2 tsp cumin powder
- 1 tbsp coriander powder
- Salt to taste
- Oil for frying
Directions for making Dum Aloo Kashmiri :
-
Peel potatoes, slice off the top. Scoop out the centre. Fry the shell and centres to golden brown. Allow the centres to cool and mash.
-
Heat oil in a kadhai (wok). Saute black cumin and aniseed. Add onons, sauté till transparent. Add the fried potatoes centres, cardamom powder, raisins and cashewnuts. Stir fry for few minutes. Season with salt. Keep aside.
-
Stuff the fried shells with the prepared mixture. Keep aside.
-
Heat oil in a thick bottom pan, sauté onions till transparent, add yoghurt, tomato puree, ginger-garlic pastes, almond paste, aniseed, mace, black cumin, cardamoms, cloves, red chilli paste, cumin powder, coriander powder and salt. Stir fry for 8 to 10 minutes.
-
Place the stuffed potatoes in the curry, cover the lid and seal with dough. Cook in slow fire for 10 minutes. Remove from heat. Place potatoes in a serving dish, strain the curry and pour on top of the potatoes.
-
Serve immediately, accompanied by Lachha Parantha.
- Enjoy your Dum Aloo Kashmiri. Hope you love this Indian recipe.
Aloo Dum, Baigan Fry Recipe, Bittergourd Gojju, Cauliflower Curry, Dum Aloo Kashmiri, Eggplant Podi Curry recipe , Gobi Manchurian, Malai Kofta recipe , Matar Paneer, Navaratna Curry, Palak Paneer recipe , Pineapple Gojju, Potato Podimas, Spicy Okras, Stuffed Capsicum, Vegetables Cutlets recipe , Vegetable Kofta, Vegetable Makhanwala
Go to Top
|
