Kashmiri dum aloo- a creamy side dish for chapathi,paratha.



- a creamy side dish for chapathi,paratha. phulkas .I tasted it once in our friends house ,it was so creamy and so delicious.It was one among many delicious curry, so haven't got the flavors perfectly that time.





When i saw kashmiri dum aloo recipe in nitha mehta book ,i was super excited to try it.Surprisingly i got a whole bunch of baby potatoes from near by farmers market.I never bought baby potatoes here in US i used to do simple roast with baby potatoes while i was in Bangalore. If you are a baby potato lover then you sure will enjoy this curry for your breakfast,lunch and dinner too.



More north Indian curry paneer tikka masala,paneer butter masala The gravy/curry was little spicy because of the addition of more cinnamon (the book mentioned simply 2 .2 sticks !!! aww that's too much.i reduced it to 2/3 of cinnamon stick,but then also it was spicy).I mentioned as 2 inch cinnamon stick in the ingredients.The process was little long compared to regular potato sabzi , but at the end when you eat with hot phulkas you sure forget all the work you have done for it.More north Indian curry gujarati kadhi

Kashmiri Dum Aloo | Chapathi Side Dish

How to make kashmiri dum aloo ,a delicious side dish for chapathi





Cuisine:

Category: Side dish

3 cups

Prep time: 30 minutes

Cook time:

15 minutes

Total time:45 minutes









8 baby potatoes.

oil for frying.

1 tbsp oil.

1 1/4 tsp chili powder(use kashmiri chili for more colour).

1 cup yogurt/curd

1/2 tsp besan

salt required.

2 inch of cinnamon stick.

3 green cardamoms.

4 cloves.

1 inch ginger(substitute ginger powder if available)

1 tbsp fennel seeds or fennel powder.

Pressure cook the potatoes for a whistle,then take release the pressure immediately.Peel the skin off the potatoes.

Prick it with fine tooth pick(this ensures your potatoes are getting enough masala)and deep fry it(you can also shallow fry or even bake it) in low fire until golden brown.

In a bowl mix yogurt, required salt ,besan and 1/2 cup of water.

Dry roast the ingredients.cool it and keep it ready(picture shows more cinnamon stick but reduce it for less spice). Fry the potatoes until brown. Now the potatoes are ready to go in the creamy gravy.









How to cook kashmiri dum aloo: In a pressure cooker add 1 tbsp oil.Take the pressure cooker off the stove, add red chili powder.

After the oil becomes warm, add yogurt mixture.

Stir well and keep it in stove again.it has to come to boil.

Add fried potatoes and spice powders.

Dum aloo is almost ready.Keep in low fire for 10-15 minutes(dum)(can also be pressure cooked for a whistle).

Kashmiri dum aloo is ready to be served.

Serve it with chapathi,roti or even rice.

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