Easy Dum Aloo Recipe

Ingredients for dum aloo:

900gms Aloo (Potatoes)
3/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chillies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

How to make Kashmiri dum aloo:

● Scrape the aloo (potatoes), prick all over with a fork and soak in the water with a little salt for 2 hours.
● Dry the potatoes on a cloth and heat the ghee or oil.
● Deep fry the potatoes until golden brown. Drain and set aside.
● Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
● Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for 10 minutes. Stir in the tomato puree, curd and salt.
● Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
● Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Leave a comment

Please note, comments must be approved before they are published