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The Fast Way to Serving Tasty Kashmiri Dum Aloo

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Kashmiri Dum Aloo

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Below are the ingridients that are needed to produce a perfect Kashmiri Dum Aloo:

  1. Prepare 700 grams of Baby potatoes (peeled and washed).
  2. Get 3/4 cup of Curd/yogurt.
  3. Provide 3 tsp of Kashmiri red chilli powder.
  4. Take 1 inch of Mace (javitri).
  5. Use 1 of Black cardamom.
  6. Use 1 of Green cardamom.
  7. Provide 2 of Cloves.
  8. Take 1 inch of cinnamon.
  9. Take 1 tsp of Fennel seeds powder.
  10. Use 1 tsp of Dried Ginger powder (sauth).
  11. Prepare 1/2 tsp of Turmeric powder.
  12. You need 1/2 tsp of Cumin seeds-.
  13. Prepare 1/4 tsp of Asafoetida.
  14. Use 3 tbsp of Cashew paste.
  15. Take as required of Mustard oil for frying.
  16. Provide 2 tbsp of oil.
  17. Prepare 2 cups of Water.
  18. You need as required of Coriander leaves for garnish.

Ready with the ingridients? Here are the procedures on cooking Kashmiri Dum Aloo:

  1. First, take potatoes and pierce with fork like this..
  2. Then heat mustard oil and deep fry baby potatoes on medium flame to 7 to 8 mins..
  3. Take it out and let it cool down then fry again till golden brown.It take 2 mins approximately on high flame..
  4. Then take a bowl add yogurt, 2 tsp red chilli, fennel seeds, sauth powder and mix well..
  5. Then take a pan add 2 tbsp oil heat it add cumin seeds and asafoetida and splutter it. Add green cardamom, cinnamon, cloves, Black cardamom splutter it. (if u don't use khade masala u can use 1 tsp gram masala powder)…
  6. Then add 1 tsp red chilli and turmeric powder. Then add slowly curd mixer. Make sure oil is not too hot if oil is hot off the gas flame..
  7. Then add cashew paste and cook 5 mins till oil separates..
  8. Then add salt and water mix well add potatoes cook 15 to 20 mins on low flame..
  9. Garnish with coriander leaves. Your Kashmiri dum aloo is ready to serve..

Kashmiri Dum Aloo is a Vaishnav (without onion and garlic) dish from Kashmir. This is a spicy preparation made with whole and grounded spices. Dum Aloo is an important Kashmiri vegetarian dish. It is mostly prepared on important festivals, marriages, birthdays. The preparation is simple but takes time to cook.

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