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Kashmiri aloo dum

  • 10 peeled baby Potatoes
  • 2 tsp kashmiri red Chilly powder
  • 1 tsp Turmeric powder
  • 1 tsp Corrainder powder
  • 1 tsp Garam masala
  • 2 cloves
  • 2 Bay leaves
  • 1 cup Curd
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 2 tbsp raw Cashew nut paste
  • 2 chopped Onions
  • Salt to taste
  •  Oil as required
  • 1 tsp fenugreek leaves

  1. Soak the peeled potatoes in the water with some salt for 2 hours.
  2. Then remove the potatoes from the water.
  3. Heat oil in a kadhai and put the potatoes into it and fry untill the potatoes are golden brown.
  4. In a bowl put fried potatoes and marinade with yogurt, kashmiri red chilly powder, garam masala and salt and set aside for 30 min.
  5. Then heat oil in a pan and add bay leaves, cloves and chopped onions and fry for 1 min.
  6. After that put ginger paste, garlic paste and tomato puree into it and mix well and cook for 3 minutes, stirring occasionally.
  7. Then add turmeric powder, corrainder powder and raw cashew nut paste and cook untill the oil separates from it.
  8. Then put the marinade potatoes and water into it and cook untill the flavour and aroma enters inside the potatoes.
  9. Then put little amount of salt because salt is already added in the marination of potatoes.
  10. When half of the water evaporates remove the dish from the flame and sprinkle fenugreek leaves into it immediately.
  11. Then cover the pan for 5 min, now kashmiri aloodum is ready to serve, taste best with nan and fried rice.

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