- Prep Time: 20 mins
- Cook Time: 30 mins
- Serves: 4 People
Ingredients to cook Kashmiri Aloo Dum :
- Baby Potatoes – (peeled and washed) 250 gms
- Onion medium 3 (roughly chopped)
- Ginger – (minced) 3/4 inch
- Garlic – buds (minced) 4
- Tomato medium 3
- Fresh Cream – (i used Amul) 1/2 cup
- Shah zeera 1/2 tsp
- Bay leaf / Tej Patta – 1
- Cinnamon – stick 1 inch
- Cashew Nuts 1/2 cup
- Turmeric powder 1/2 tsp
- Coriander powder 1 1/2 tsp
- Garam Masala powder 1/2 tsp
- Roasted Fennel powder 1/2 tsp
- Red Chilli powder 1 1/2 tsp
- Kashmiri Red Chilli powder 1 tsp
- Clarified Butter / Ghee 2 tbsp
- Salt as needed
- Oil 2 tbsp
- For garnishing :
- Fresh Coriander – finely chopped 1-2 tbsp
- Fresh Cream 2 tbsp
How to cook Kashmiri Aloo Dum :
Peel the baby tomatoes, wash and fry them till golden in color and keep aside.
Heat oil in a wok and fry the roughly chopped onions till brown and strain the oil and keep the fried onions aside to cool.
Grind it in a mixer grinder to make a smooth paste.
Meanwhile chop the tomatoes. Now in a non stick pan add the strained oil and heat.
Now add the chopped tomatoes , pieces of cashew nuts and cinnamon.
Cook them all in medium flame till the tomato leaves water and turn mushy.
Switch off the flame and leave it to cool.
Similarly grind the cool tomato mix to make a puree.
In a large wok heat clarified butter/ghee and add bay leaf, shah jeera, minced ginger and garlic and fry.
Now add the onion paste and the tomato paste and fry them all together for few minutes.
Now add the spices like turmeric powder, coriander powder, garam masala powder, red chilli powder, kashmiri red chilli powder (to add color) and fry the masala nicely till the oil starts leaving the sides.
Take half cup of fresh cream and add in the masala and stir well.
Once the masala is done add the fried potatoes and water as per your choice for gravy.
Now add the roasted fennel powder ad adjust the salt as per your taste.
Close the lid, simmer the flames of the gas and allow the potatoes to cook slowly till they are properly cooked.
Once the potatoes are cooked nicely, turn off the gas and garnish the Dun Alu with chopped coriander.
Just before serving add some fresh cream on the top.
Serve hot with Naan or Pulao.
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