Kashmiri Dum Aaloo (Kashmiri Potato Curry)
Potatoes , medium size 1 kg
Oil for frying as desired
Oil for cooking 1 cup
Onion chopped 2
Tomatoes chopped 3
Yoghurt 1 cup
Ginger crushed 1 teaspoon
Garlic crushed 1 teaspoon
Fresh Coriander Leaves for garnish
Salt to taste
Kashmiri Red Chilli powder 1 teaspoon
Kashmiri Caraway powder 1 teaspoon
Garam Masala 1 teaspoon
Haldi powder 1 teaspoon
Coriander powder 2 teaspoon
Cumin powder 1/2 teaspoon
Fennel powder 1 teaspoon
Roasted besan 1 teaspoon
Peel potatoes and prick with the help of a fork or a bamboo skewer and keep in salt water for 20-30 minutes. Drain and dry.
Heat oil in a Karahi/pan add potatoes and deep fry till golden. Remove from oil and keep aside.
Now in another pan heat 1 cup oil, add onion and fry till light brown.
Add ginger, garlic, tomatoes and spices (dissolve roasted besan in little water before adding to avoaid lumps) and fry for 5-6 minutes then add yoghurt and fry again till oil separates oil. Add 1 glass water and cook , after one boil add golden fried potatoes and cook till potatoes are tender (20-30 minutes) on medium heat.
Delicious Kashmiri Dum Aaloo are ready.