Kashmiri Dum Aloo (Dry) Recipe by Drishya Subash [Intimate Stranger]
Cooking Instructions 30 minutes 1 Take the boiled potatoes, peel it and prick it with a fork or a tooth pick. 2 Heat oil in a pan and shallow fry the potatoes. when they start to turn colour sprinkle salt and turmeric powder. shallow fry the potatoes and keep aside. 3 When they get cool prick them again with fork or a tooth pick and keep aside. 4 Heat oil in a wok and add slightly crushed cumin seeds, cinnamon stick, black and green cardamom,cloves and bay leaf. saute it for a minute. 5 Reduce the heat and add kashmiri red chilli powder and fry it. now add whipped yogurt. mix well. 6 Now add crushed fennel seeds and ginger powder.mix and add the potatoes. 7 Add enough water and adjust salt. cover it and cook it for 3-4 minutes. 8 Open the lid and mix it. simmer it for 5-10 minutes. then the gravy becomes thicker and thicker. switch of the heat when most of the water-content get absorbed and the potatoes get well coated with the masala. 1 Take the boiled potatoes, peel it and prick it with a fork or a tooth pick. 1 Take the boiled potatoes, peel it and prick it with a fork or a tooth pick. 2 Heat oil in a pan and shallow fry the potatoes. when they start to turn colour sprinkle salt and turmeric powder. shallow fry the potatoes and keep aside. 2 Heat oil in a pan and shallow fry the potatoes. when they start to turn colour sprinkle salt and turmeric powder. shallow fry the potatoes and keep aside. 3 When they get cool prick them again with fork or a tooth pick and keep aside. 3 When they get cool prick them again with fork or a tooth pick and keep aside. 4 Heat oil in a wok and add slightly crushed cumin seeds, cinnamon stick, black and green cardamom,cloves and bay leaf. saute it for a minute. 4 Heat oil in a wok and add slightly crushed cumin seeds, cinnamon stick, black and green cardamom,cloves and bay leaf. saute it for a minute. 5 Reduce the heat and add kashmiri red chilli powder and fry it. now add whipped yogurt. mix well. 5 Reduce the heat and add kashmiri red chilli powder and fry it. now add whipped yogurt. mix well. 6 Now add crushed fennel seeds and ginger powder.mix and add the potatoes. 6 Now add crushed fennel seeds and ginger powder.mix and add the potatoes. 7 Add enough water and adjust salt. cover it and cook it for 3-4 minutes. 7 Add enough water and adjust salt. cover it and cook it for 3-4 minutes. 8 Open the lid and mix it. simmer it for 5-10 minutes. then the gravy becomes thicker and thicker. switch of the heat when most of the water-content get absorbed and the potatoes get well coated with the masala. 8 Open the lid and mix it. simmer it for 5-10 minutes. then the gravy becomes thicker and thicker. switch of the heat when most of the water-content get absorbed and the potatoes get well coated with the masala. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Chicken 🐔 Pot Pie with Cheesy Biscuits Broccoli Beef Cheesy Cabbage Rolls Roast Beef Sliders Buffalo chicken dip egg rolls Crockpot Chicken 🐔 Pot Pie with Cheesy Biscuits Broccoli Beef Cheesy Cabbage Rolls Roast Beef Sliders Buffalo chicken dip egg rolls Indomie jollop with chicken Kashmiri Rajma Moti Pulao Kurkure Bhindi and Aloo Crunchy Lady's finger and Potatoes Seviya Raab Masala Turnip Shalgum Chicken Karahi Flat bean and eggplant in mustard sauce/Sim beguner sorse bata die chochori Potato chicken cutles Flax seeds / javas chutney Indomie jollop with chicken Kashmiri Rajma Moti Pulao Kurkure Bhindi and Aloo Crunchy Lady's finger and Potatoes Seviya Raab Masala Turnip Shalgum Chicken Karahi Flat bean and eggplant in mustard sauce/Sim beguner sorse bata die chochori Potato chicken cutles Flax seeds / javas chutney