Dum Aloo

Potato is very special vegetable for all. This is a Kashmiri dum aloo sabji which can be made at home easily. It can be served with phulka roti or punjabi naan and curd.

Ingredients:

500gm medium-sized round potato

curd 2 tablespoon

fennel seed powder(one of the most important ingredients) 1 tablespoon

Kashmiri chilli powder 1 tablespoon

cinnamon-1 small stick 

8-10 seeds of cardamom 

jeera 1 teaspoon

hing pinch

green chilli 1-2 pieces

1 onion medium-sized

ginger 1 inch

garlic 2-3 clove

oil to fry-mustard oil is generally used, but I use ground nut oil)

sugar as per taste

salt as per taste

Method: 

Wash and pressure-cook a medium-sized round potato for 1 whistle only. Allow to cool, remove the peel, and poke with a toothpick multiple times around the potato.

Make onion, garlic, ginger and green chilli paste. Make a smooth paste.

Take hot water and soak kashmiri red chilli for 10-15 minutes. 

Take oil in a kadhai for frying. Fry the potato till it becomes golden brown in colour at medium flame. Once fried, keep it aside. Now take oil in a pan. Add ginger, garlic and onion paste and saute. Add cardamom, cinnamon stick, hing and funnel powder. Cook at low flame. Add Kashmiri red chilli paste. Add salt and beaten curd. Mix well and allow to cook for 5-10 minutes on low to medium flame. Once the gravy is ready, add fried potatoes and let the gravy get mixed in with the potato. Cook with a covered lid. (Allow cooking on low flame for 10 minutes.) Garnish with coriander. Serve hot.



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