Spicy and Special Kashmiri Dum aloo Recipe For Naan
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| Spicy and Special Kashmiri Dum aloo Recipe/lallyrecipes |
Baby potatoes 500gms
Garam Masala 1 tsp
Tomato 3(diced)
Garlic 5 pods(finely cut)
Cumin powder 1 tsp
Ginger powder 1/2 tsp
Aniseed powder 1 tsp
Cardamom powder 1 tsp
Clove powder 1 tsp
Hing pinch
Oil for deep frying
Salt to taste
Wheat Flour (atta) Cup
Red chillies 6
Fresh yogurt 1 cup
Directions
Wash the potatoes well. Pork with a fork all over the baby potatoes. Soak these in salted water for 10 minutes. Pat them dry and deep fry them with the skin on till they turn golden in colour
Make a paste of yogurt with fennel ,ginger, cardamom and chilli powders.
Saute the cut tomatoes, saute it in a tsp of oil with garlic. Cool and grind it into a smooth paste
Add the deep fried potatoes with the yogurt mixture and keep aside
Heat 2 tbsp oil in a pan and add hing to it.
Add the ground paste and saute for 5min
Now add a cup of hot water and salt to this, let it boil for 5 minutes
To this add the yogurt potato mixture and mix well.
Now cover the lid and seal the rim of the lid with the firm dough to create the dum
Let it cook on a low flame for 20 min
Turn off and add the cumin powder with the garam masala and keep it covered for the flavour to enhance
serve hot with Roti or Naan
