Learn how to make the authentic Kashmiri Dum Aloo recipe with Chef Amrita's secret tips and techniques in this step-by-step cooking tutorial. This classic dish features baby potatoes cooked in a rich and flavorful gravy, making it a perfect choice for your next family dinner or special occasion. Follow along as Chef Amrita shares her special recipe for Kashmiri Dum Aloo, guaranteed to impress your taste buds and leave you craving for more. Watch till the end to master this delicious dish and elevate your cooking skills to the next level!
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#meregharkakhana #dumaloo
Dum Aloo
Ingredients
Very slightly boiled Baby potatoes - 500 gms
Mustard Oil - to shallow fry
Salt, turmeric & Red chilli powder - 1/2 tsp each before frying.
For the gravy
Sliced onions - 2
Chopped tomatoes - 2
Cashew Nuts - 8-10
Ginger - 1 inch
Garlic - 5-6 cloves
Green chillies- 2-3
Leftover mustard oil - 1 Tbsp
Salt to taste
Bay Leaf - 1
Green Cardamom - 2
Badi Elaichi- 1
Cinnamon stick - 1/2 inch
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tbsp
Coriander powder - 2-3 tsp
Garam Masala - 1/4 tsp
Chopped Coriander for garnish
Method
-Heat oil in a pan, then add ginger, garlic, sliced onions. Sauté till they turn translucent. Then add green chillies, chopped tomatoes, cashew nuts. Let it cook for a while.
-Cool & then blend to a smooth paste.
-Heat mustard oil in a deep pan, then add a small cinnamon stick, badi elaichi, green cardamom, bay leaf. Cook a little. Add the tomato & onion paste. Cook for a while.
-Now add salt, turmeric, red chilli powder, coriander powder & let it cook till it begins to release its oil.
-At this stage add the potatoes to the gravy. Add a little water, cover & simmer till the potatoes get well coated by the masalas. Make sure the gravy is of a semi-thick consistency.
-Garnish with coriander, serve hot with parathas & raita.
Palak Raita
-Blanch the palak for a couple of minutes in hot water with a little salt in it. Let it wilt & within 30 seconds, transfer to ice cold water. Squeeze out all the water & roughly chop them.
-In a pan heat some oil, add chopped garlic, 1-2 boriya mirchi. Let the garlic turn brown & then add the palak. Season with salt. Allow this mixture to cool completely.
-In a bowl whisk the curd, add jeera powder, salt & then add this palak mixture to it.
Bhavnagari Mirchi
In a small pan add oil, add the panchporan masala, add the chopped mirchi & give it a good toss. Season with salt & turmeric powder. Mix well & serve hot.
Outfit courtesy @raisin.global
Earnings @niharstones
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