Kashmiri Dum Aloo

Kashmiri Dum Aloo 

This had to be special : Had called my friends for a Potluck Party at my place and thought to make something really special. 

I had tried this dish earlier for my family and all had loved it so thought of making it for friends too. 

Though its time consuming and lot of efforts are required but once you get the compliments for your dish all efforts are worth putting :)

So I started with list of Ingredients required, visiting grocers etc and making dum aloo dish my way.. 

I prefer to make gravy in a day advance so all masalas are infuse properly and it tastes very nice on the actual day. 

Preparation Time : 30 minutes 

Cooking Time : 60 minutes 

Ingredients : 

• 10-12 Baby Potatoes or medium sized potatoes (baby potatoes preferred) 
• 2 large onions 
• 2 large tomatoes 
• 12-15 cashew nuts 
• 1 tsp of kashmiri red chili powder 
• 1/2 tsp of  turmeric powder 
• 1/2 tsp of garam masala 
• 1/2 cup of curd or yogurt 
• 1 tsp of cumin seeds 
• 3-4 green chilis 
• oil to shallow fry potatoes 
• salt to taste 
• Ginger garlic paste 1 tbsp 
• pinch of sugar 
• cilantro to decorate 

How to prepare gravy : 

• Dice onions and tomatoes and saute them in oil alongwith cumin seeds, green chilis, cashews and a pinch of salt for 5 -7 mins or till they are soft. 
• Grind them in a grinder with little water if required. 
• Heat oil in pan add ginger garlic paste and saute the gravy on a medium flame. 
• Add garam masala, kashmiri red chili powder, turmeric powder and curd and saute again 
• Add salt to taste and a pinch of sugar and cook the gravy till you see the oil get seperated from the sides of the pan. Add little water.
• Your gravy is ready 
• Once the gravy is cold enough store the gravy in an air tight container and referigerate it
• Boil pototoes either in microwave or pressure cook them with two whistles and remove the skin. If you are using the baby potatoes you can boil them whole but if you are using medium size potatoes you can cut them in half and boil them. 
• Remove the skin of the potatoes (optional) 
• Heat oil in a PAN and shallow fry the potatoes till they are golden brown from both the sides. 
• Make sure the potates are cooked well before you put them in gravy. Add little salt if required and then shallow fry them. You can also deep fry them 
• Now take another pan or a kadhai and add a tsp of oil and add potatoes first and saute for 5 minutes. Please check again if potatoes are cooked nicely by inserting a tooth pick to check for each potatoes 
• Now add gravy and add little water and cover the lid and let the dum aloo cook on a medium flame for 20 minutes. 
• Taste and if you feel the spices are less then please add them at this time. 
• Add cilantro and serve hot. 
• Optional - You can add lemon juice and fennel seeds.