This is not the authentic kashmi dum aloo Recipe ! I customized as per need.
Preparation Time : 15 minutes
Cooking time : 35 minutes
Serves – 3 to 4 ppl
To saute and Grind :
Onion – 2 medium size
Cashews – 7 nos
green chilly – 2 nos
fennel seeds – 1 tbsp
poppy seeds – 2 tsp
oil – 1 tsp
To boil and saute :
Baby potatoes – 12 nos
oil – 2 tbsp
salt – as required
To make the gravy
Bay leaf – 2 leaves medium
cinnamon stick – 1 medium
onion – 2 large size finely chopped
ginger garlic paste – 1 tbsp
Tomato – 2 large size finely chopped
Turmeric powder – a pinch
Red chilly powder – 1 tbsp + 1tsp (adjust as per spicyness required)
Coriander powder – 1 tbsp
kasthuri methi leaves – 1 tsp crushed
Coriander leaves – to temper
Oil – 2 tbsp
salt – as required
First boil the baby potatoes in the pressure cooker by adding the enough water and salt and leaves for 3 whistles and wait till the pressure leaves. Then remove the skin. . If you do not have baby potatoes , you can take the medium size potatoes and cut in to the desired size. Once the skin removed heat the kadai and pour the oil once its hot add the baby potatoes saute till its crispy, do not over saute it, the starting stage of crispy texture enough.
Heat the kadai andpour the oil once hot add the ingredients one by one in the mentioned column ” To saute and grind” , saute till onion cooked and blend with other ingredients . Then off the flame ,allow it to cool completely and grind in to paste. keep aside.
Heat the kadai and pour the oil once hot, add the bay leaf and cinnamon stick saute for 30 seconds then add the chopped onion saute till its half cooked then add the ginger garlic paste saute till the raw smell goes, then add the chopped tomato saute till it oozes its water. Adjust salt.
Then add the spice powder along with salt. Once its blend, add the grind paste and required amt of water, and give a nice stir , once its started boiling, then add the cooked saute baby potatoes and give a nice mix, once everything blend and attain the gravy texture add the crushed kasthuri methi leaves, If salt required you can adjust it here.
Off the flame finally temper it with Coriander leaves, serve it for plain steamed basmathi Rice, or Roti or phulk or some naan.
- I just fried did not till crispy 🙂 so you can customize those as per your need.
- I have small size potato where i halved , if you do not have baby potato you can opt medium size and halve the potato
- Adjust the gravy thickness as per need.
- I used kashmiri red chilly powder which has a vibrant color for the gravy !