Ingredients
- 500 gm Aloo (potatoes), small
- Sarson (mustard) oil
- 1½ cup Dahi (yogurt)
- ½ tbsp Besan (gram flour)
- 1½ tsp Chilli Powder
- 4 Chhoti Elaichi (greencardamom)
- ½ tsp Soonth (dry ginger powder)
- ¾ tsp Saunf(fennel seed) powder
- 5 Laung (cloves)
- 2 Daalchini (cinnamon sticks)
How to make Kashmiri Dum Aloo
- Grind together, the bari elaichi, laung and daalchini. Put aside until further use.
- Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 times with thin wooden toothpick.
- Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color.
- Drain excess oil and keep aside.
- To the dahi, add salt, besan, and 1 cup water. Whisk well, until smooth and lump-free.
- Reheat 4 tbsp of the same oil in another pan. Add red chilies and chhoti elaichi and fry for a minute.
- Remove from flame, allow to cool slightly, and then pour into the dahi, stirred continuously.
- Return to flame and bring to a boil, again stirring continuously.
- Add potatoes along with soonth, saunf, and ground masala.
- Cook over medium heat for 5-10 minutes or until the curry thickens.
- Serve hot accompanied with chapatis..
