Home-made for Spicy Vegetarians from North India

                  Kashmiri Shahi Aloo Dum

- Homely Chef

Kashmiri Dum Aloo is a customary Kashmiri potato recipe where child potatoes are bubbled, broiled, and added to a hot and rich yogurt-based sauce.

This curry is quietly enhanced with dry ginger powder and fennel powder giving it an exceptionally unmistakable taste.

The recipe I have partaken in in this post is the Pandit-style Kashmiri dum aloo recipe that is utilized onions and garlic. If you want to make it in Kashmiri Muslim style, then add onions and garlic to the recipe.

You can undoubtedly twofold or triple the recipe for a greater group.

So, here is the recipe for Chilli Paneer using the ingredients below -

Ingredients:

• 4-5 medium-sized potatoes, peeled and diced
• 1 tsp black pepper
• 3-4 cardamom pods
• One cinnamon stick
• 3-4 cloves
• 1 tsp mace
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 cup yogurt
• One medium-sized onion, chopped
• 1 tsp Shahi garam masala
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• One medium-sized onion, ground into a paste
• 4-5 green chilly, ground into a paste
• 1/4 cup coriander leaves, ground into a paste
• Salt to taste
• 1 tsp sugar
• 2-3 tbsp mustard oil

Instructions:

1. In a bowl, blend the yogurt, Shahi garam masala, black pepper powder, turmeric powder, cumin powder, onion paste, green chili paste, coriander paste, salt, and sugar. Mix well to create a marinade.
2. In a separate pan, heat the mustard oil and add the diced potatoes. Fry the potatoes on medium heat for 8-10 minutes until golden brown.
3. Remove the potatoes from the pan and set them aside. In the same pan, add the chopped onion and sauté until it turns golden brown.
4. Add the ginger and garlic paste to the pan and stir for 1-2 minutes.
5. Add the marinated yogurt mixture to the pan and stir well.
6. Add the fried potatoes to the pan and stir well to coat them with the yogurt mixture.
7. Add the black pepper, cardamom, cinnamon, cloves, and mace to the pan.
8. Cover the pan with a lid and cook the mixture on low heat for 15-20 minutes, stirring occasionally, until the potatoes are fully cooked and the gravy has thickened.

Serve hot with rice or naan.

Enjoy your delicious Kashmiri Shahi Aloo Dum!