Kashmiri Dum Aloo
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Hello and welcome to Informative Mind. Today here, we will learn to make a very simple dish that is from the most beautiful state of India. Today in Informative Mind, we will make a very simple dish that is from the most beautiful state of India. Jammu and Kashmir. We will see the easy was of making Kashmiri dum aloo recipe for home. So lets see how to make Kashmiri dum aloo for home.
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| Kashmiri dum aloo |
First we need to heat the Mustard Oil. Till that heats up, we use these small potatoes. First we need to heat the Mustard Oil. Till that heats up, we use these small potatoes. First, we need to heat the Mustard Oil. Till that heats up, we use these small potatoes. These potatoes have these small eyes on them, now I can actually clean them but that will cause a lot of wastage.
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These potatoes have these small eyes on them, now I can actually clean them but that will cause a lot of wastage. So, I really don’t mind these small little brown spots on the potato but if you want you can clean them. So, I really don’t mind these small little brown spots on the potato but if you want you can clean them. Now, we’ll prick the raw potato with a fork like this.
When we prick with the fork, it causes the Oil to seep deep inside the potato. When we prick with the fork, it causes the Oil to seep deep inside the potato So these potatoes are ready, now we fry them in the hot Oil. Now we fry these in hot Oil. Be careful as you fry them because you just need to cook them halfway and not completely.
Be careful as you fry them because you just need to cook them halfway and not completely. When they are half done we take them out, cool them down, prick them with a fork and fry them again. When they are half done we take them out, cool them down, prick them with a fork and fry them again. By doing this the centre of the potatoes get creamy soft and a network forms inside By doing this the centre of the potatoes get creamy soft and a network forms inside and when you put them in the curry it will soak the entire curry.
And when you put them in the curry it will soak the entire curry. and when you put them in the curry it will soak the entire curry. They are almost there, I mean half cooked. They are almost there, I mean half cooked. Take them out in this stage. There. Now let them cool down a little, and after that, we’ll again prick them with the fork let them cool down a little, and after that, we’ll again prick them with the fork We’ll keep them aside for now.
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| kashmiri dum aloo |
Also keep the Oil hot, here. And now we’ll prepare the gravy for the Dum Aloo. We’ll put some oil from this hot Mustard oil in the pan We’ll put some oil from this hot Mustard oil in the pan We’ll put some oil from this hot Mustard oil in the pan till this is getting hot again We’ll add in the yogurt this Fennel seed powder and this is dried Ginger powder.
Now just mix it nicely. And keep it aside. Oil is hot. In the hot Oil, add Black Cardamom break it very lightly then Cinnamon, Caraway Seeds And Asafoetida which is very very important. Quick stir. And now we add one of the most loved spice in India And now we add one of the most loved spice in India Kashmiri Chilli powder.
And let me tell you, whether you are in north, south, east, west, everyone says that Kashmiri Chilli powder is a very nice powder. Because it has a deep red colour and it is very less spicy. Now You need to be ready with a dash of water. We add Kashmiri Chilli powder and almost within a couple of seconds, add water. Just cook it nicely to get a nice deep red colour.
Just cook it nicely to get a nice deep red color. We add water so that the Chilli doesn’t burn out. Cook it nicely till the time oil comes to the top. And now we add the yogurt in this. And after adding the Yogurt we need to stir it continuously, on a high flame. You have to keep stirring so that the Yogurt doesn’t split. Add Salt to it. And give it a nice boil till the Oil oozes out.
Till this is cooking, we’ll again prick these half done potatoes with the fork we’ll again prick these half done potatoes with the fork we’ll again prick these half done potatoes with the fork If you want you can also use a toothpick Now, We will, again fry this in the hot oil for the second time. Again on a medium-slow flame, cook it patiently. The oil in the curry has oozed out.
At this stage, we lower this flame. We have got the potatoes ready, and they straight away go inside the curry. We have got the potatoes ready, and they straight away go inside the curry. Kashmiri style Dum Aloo is a little oily dish if you want you can use less Oil too, but this is the classic way to do it.
The next step is that these potatoes have to soak this entire curry. We cover this with a lid and cook it, on a mild flame but we’ll add just a little water in it. Cover it and cook it for at least 10 minutes. Till it's cooking, I will prepare for the plating. Alright. There.
The potatoes have soaked almost all the liquid. Oil is floating on the top. And Masala has also thickened. Which means Kashmiri Dum Aloo is ready. Wow! Look at that. Time to plate them.
Hope you've liked this way of preparing the Kashmiri dum aloo recipe for home. Hope you'll try this at home. See you again.
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