Dum Aloo | Kashmiri Dum Aloo

[{"selector":"#anim-27bfc482-6723-4f01-a566-cec21d6eb831 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(21.764705711022273%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Kashmiri Dum Aloo

[{"selector":"#anim-deb5a566-9cb4-4281-868d-38f3855a2843 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Rinse 500 grams baby potatoes (20 to 22 nos) well

[{"selector":"#anim-e76a587f-b164-453d-9119-3e45be9e0efc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Boil potatoes in 3.5 cups water + ¼ tsp salt in a pan. Boil for about mins.

[{"selector":"#anim-6b324c28-b05d-479a-be91-df434bb6d2f6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Drain them and allow to become warm or cool down at room temperature.

[{"selector":"#anim-e11f3a3a-ed6a-4d08-b116-1fdc2a9d92f6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Peel the potatoes. With a fork, toothpick or skewer, poke holes in the potatoes all over. Make sure they are tender.

[{"selector":"#anim-63cdcb36-9bb8-4c92-999d-225ed0019b96 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Whisk 6 tablespoons fresh full fat curd or yogurt till smooth. Set aside.

[{"selector":"#anim-4857d4c1-c88d-4524-bda0-9393a857f683 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] In a small bowl, take 3 teaspoons Kashmiri red chili powder and 2 tablespoons water

[{"selector":"#anim-e43db170-a1f8-45ea-afad-a2d60cb6660a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Mix and stir well to get a smooth mixture.

[{"selector":"#anim-e868506b-7b87-4bf8-b888-657d4c19c6c0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] In a pan heat ¾ cup mustard oil till it begins to smoke. Add the parboiled peeled baby potatoes and begin to fry them on a low to medium flame.

[{"selector":"#anim-6c16eaa4-61f2-4141-8dbb-fea7535a3b81 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] With a slotted spoon, turn them over while frying, when one side is golden. Remove the baby potatoes which are golden and crisp with a slotted spoon.

[{"selector":"#anim-e77671cc-dcf3-4260-91dd-f3324ca49c0f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Lower the flame. Remove the extra oil and keep 2 tablespoons oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.

[{"selector":"#anim-8707aaf3-4f73-4ab6-887c-4e0cb1898d42 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Add the red chili + water solution and stir well. Add the beaten curd.

[{"selector":"#anim-7a0c1156-3acf-4b19-a593-2ed71049ac68 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] As soon as you add the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.

[{"selector":"#anim-f4926038-df09-4245-bc54-c00c78a0ded5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] After adding curd, add water & continue to stir. Mix very well. Then add 1 Tbsp fennel powder. If you do not have ready fennel powder then you have to make it. Swipe up to learn how. Lorem ipsum dolor sit amet, consectetur adipiscing elit.

[{"selector":"#anim-03104d2b-c99f-47ab-aa8e-aa7d9b66939b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Add 1 tsp shah jeera, 1" cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers, & 1 green cardamom. Add ½ Tbsp dry ginger powder.

[{"selector":"#anim-8be3c37f-8620-48d0-9a64-01caf44e7c0b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Add the fried baby potatoes. Stir again. Season with salt. Mix well.

[{"selector":"#anim-c9e3799c-9bf1-4407-b31b-8f63ae27262d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Cover the pan tightly with a lid. Cook for 8 to 10 mins on a low to medium flame. Sprinkle some caraway seeds on top (optional) and serve with basmati rice.

[{"selector":"#anim-44c9470f-e36a-4222-a937-83434920ac7f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Enjoy! For more recipes, visit vegrecipesofIndia.com!