Kashmiri Dum Alu

 

 

IMG_20170331_113958_HDRwtr

 

IMG_20170331_102704_HDR

Ingredients:

IMG_20170331_094727_HDR

 

  1. Medium sized potato- 8/10
  2. Fennel/Saunf powder – 2 tblspn
  3. Dry ginger/saunth powder 1/2 tspn
  4. Kashmiti red chili powder – 1 tblspn
  5. Asafoetida – 1/2 tspn
  6. Cloves – 3-4
  7. Curd – 1 tblspn
  8. Salt – 1 /2 tspn- to taste
  9. Mustard oil – 200 gm
  10. Toothpicks 2-3 for making piercing the potatoes.
  11. Water   1 & 1/2 cup

Method:

 

Boil the potatoes in pressure cooker for fast cooking. It should be boiled but firm. Do not over cook. Generally 3-4 whistles on low flame is enough.

Cool it and peel the potatoes.

In a wok, heat oil and deep fry the potatoes till dark brown. Cool it. May do it in batches.

Now, with tooth pick pierce each potatoes at least in 3-4 places.  Prick the potatoes in such manner that center portion of the potato becomes hollow, while potatoes remain whole i.e. does not break.

 

IMG_20170331_104136_HDR

In the same oil(if the remaining oil is lessor than 3 tblspn then add more), put crushed cloves and asafoetida.

Add potatoes and re-fry them for 1-2 mins. Lower the flame.

IMG_20170331_104231_HDR

Put sauf and sauth- dry ginger powder over potato and stir just once.

IMG_20170331_104403_HDR

Take the potatoes in one side of the wok. Now put the red chili powder directly over the oil and immediately pour 1/2 cup water over it. Ensure that the water is poured immediately otherwise the chili powder will burn to black and will spoil the colour of the dish. If you are a beginner, it is advised to switch off the stove at this point and after pouring water, switch on the stove for further cooking.

 

After pouring water, let the masalas boil with potato. After 2 mins, the water will start drying. Reduce the flame and slowly add curd over it and continue stirring so that it do  not curdled.

IMG_20170331_105422_HDR

Cook till the oil separates. Add rest of the water. Cook covered on low flame for 5-7 mins. Uncover, gradually, oil will come to the surface.

IMG_20170331_104615_HDR

Dum aloo FB

Ready to serve with hot steamed rice/Naan/Paratha/Roti.

Advertisements

6 Comments Add yours

  1. Neelam Tiku says:

    Wow dum aloo 👌👌

    Liked by 1 person

    1. Hi Neelam, Thanks dear. Its ur recipe only.

      Like

    2. Thank u. Its ur recipe only.

      Like

  2. Pallavi Banerjee says:

    This dish came out very well,I tried the same masala with chicken balls.Thank u for your recipies

    Liked by 1 person

  3. joyeeta81 says:

    this is the yummmmmmiessst!

    Liked by 1 person

  4. Aditya choudhury says:

    Recipe to try out……… Looks appetising ❤

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s