Kashmiri Dum Aloo has its origin in North India. It is a dainty to all vegetarians & served with equally loved naan or roomali roti.
Ingredients for preparing Kashmiri Dum Aloo:
- Baby potatoes – 500 gm (peeled)
- Asafoetida – 1 pinch
- Dry ginger – 1 tbsp
- Salt – to taste
- Sugar – ½ tsp
- Curd – 100 gm
- Turmeric powder – ½ tsp
- Garlic paste – 1 tsp
- Green cardamom – 2 pieces
- Clove – 2 pieces
- Kashmiri Red chilli powder – 1 tbsp
- Dry mint leaves – 1 tsp
- Oil – ½ cup
- Bay leaves – 1 piece
- Whole aniseed – ½ tsp
- Aniseed powder – 1 tsp
Procedure for preparing Kashmiri Dum Aloo:
- Heat oil in a wok. Add asafoetida, bay leaves, whole aniseed.
- Allow it to change its colour & add cardamom, clove & stir.
- Add baby potatoes & stir.
- Add garlic, salt, sugar, turmeric powder, kashmiri red chilli powder & dry ginger.
- Stir & cook for 2 minutes.
- Add curd & ½ cup of water. Stir well till potatoes become soft.
- Add aniseed powder, dry pudina leaves & stir for a minute.
- Remove from heat & serve hot.