DUM ALOO RECIPE

DUM ALOO RECIPE

Ingredients for dhum aloo:

·       900gms Aloo (Potatoes)

·       33/4th cups water

·       Salt To Taste

·       Ghee or oil for deep-frying

·       1 cup ghee

·       1 large Onion (finely chopped)

·       4 tbsp tomato puree

·       140 ml curd

·       4 tbsp hot water

·       1 green pepper (seeds removed and sliced)

·       1tsp garam masala powder

·       Spices

·       4 cloves

·       4 bay leaves

·       6 black peppercorns

·       4 green cardamoms

·       1 brown cardamom

·       1piece cinnamon stick

·       Paste

·       1 large onion (chopped)

·       12 flakes garlic

·       2 tbsp ginger

·       6black peppercorns

·       1 tsp poppy seeds

·       1 tbsp coriander seeds

·       1 tsp cumin seeds

·       2 dry red chilies

·       1 tsp turmeric powder

·       A pinch of ground mace

·       A pinch of ground nutmeg

How to make kashmiri dum aloo:

·       Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

·       Dry the potatoes on a cloth and heat the ghee or oil.

·       Deep fry the potatoes until golden brown. Drain and set aside.

·       Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

·       Grind the paste ingredients to a fairly smooth paste and stir into the onions.

·       Cook for 10 minutes. Stir in the tomato puree, curd and salt.

·       Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

·       Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.