Kashmiri Dum Aloo:
Ingredients:
- Baby Potatoes: 350 g,
- Water: As Required.
- Mustard Oil/ Refined Oil: As Required.
- Asafoetida Powder: 1/4 Tsp.
- Cumin Seeds: 1 Tsp.
- Kashmiri Red Chilli Powder: 3 Tsp.
- Curd: 6 Tbsp.
- Gram Flour: 1 Tsp.
- Fennel Seed Powder: 1 Tbsp.
- Ginger Powder: 1 & 1/2 Tsp.
- Rock Salt: To Taste,
- Coriander Leaves (Chopped) / Caraway Seeds: For Garnishing,
Garam Masalas:
- Cinnamon: 1 Inch (1 No.),
- Black Cardamom (Moti ilaichi): 1 No.
- Green Cardamom: 1 No.
- Cloves: 3 No.
- Black Pepper: 5 No.
Instructions:
Boiled Baby Potatoes:
- Keep the Pan on the Stove,
- Pour Water in it and Pre - Heat it
- Add the Baby Potatoes (Washed and Cleaned) in the Pan and Boil it for 7 - 10 Minutes,
- After it's Half Boiled, Open the Lid,
Note: Check if the fork can Prick it easily
- Drain the Water and Keep the Baby Potatoes aside,
Fried Baby Potatoes:
- Keep a Frying Pan on stove and Pre- Heat it,
- Prick the Potatoes so the Masala can be soaked easily,
- Pour Refined Oil (Mustard Oil would be better) in the pan,
- Add the Baby Potatoes in the Oil and Fry it till it becomes Golden Brown,
- After that, Change it to another Vessel,
For Kashmiri Dum Aloo:
- Keep the Wok / Kadai / Pan on the Stove,
- Pour the Used Oil (for frying Baby Potatoes) in the Wok,
- Keep it at medium flames, and Pre-Heat it,
- After that, Add Asafoetida Powder in it and let it heat,
- Then Add Cumin Seeds in it,
Note: Take Kashmiri Red Chilli Powder and Mix water to it and blend it,
- Add the Blended Kashmiri Red Chilli Mixture in the Pan and Mix it well,
- Pour the Curd in the Pan and Stir them well,
Note: Gram Flour (Besan) is mixed with Curd to make it Harder,
- Add the Fennel Seed Powder to the Mixture and Stir it well,
- Add all the Garam Masala Materials into the Pan and Stir it well,
- Then add Powdered Ginger Powder (HomeMade) to the contents,
Note: You can add Ginger Powder and Kashmiri Red Chilli Powder as per your taste
- Add Salt to taste and 1 & 1/2 Cups of Water.
Note: You can add Water as per your choice for Consistency
- Then keep the contents for Boiling (Close the Lid) for 15 Minutes,
- After that, Garnish it with Caraway Seeds or Coriander Leaves,
The Tasty, Delicious, Finger-Licking, Awesome Kashmiri Dum Aloo is Ready to Serve...
Video: https://youtu.be/MMChFCrYtcY
Facebook: https://www.facebook.com/Venis-Cooking-336743236924929
Twitter: https://twitter.com/CookingVeni
Blog: https://multicuisine51.blogspot.com/2019/03/kashmiri-dum-aloo.html
Music: www.bensound.com
Watch this amazing video, Like, Share and Subscribe our channel. Comment in the comment section to suggest us the recipes you want to learn. We will make it for you in the upcoming videos.
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Multi Cuisine Cooking.
Ingredients:
- Baby Potatoes: 350 g,
- Water: As Required.
- Mustard Oil/ Refined Oil: As Required.
- Asafoetida Powder: 1/4 Tsp.
- Cumin Seeds: 1 Tsp.
- Kashmiri Red Chilli Powder: 3 Tsp.
- Curd: 6 Tbsp.
- Gram Flour: 1 Tsp.
- Fennel Seed Powder: 1 Tbsp.
- Ginger Powder: 1 & 1/2 Tsp.
- Rock Salt: To Taste,
- Coriander Leaves (Chopped) / Caraway Seeds: For Garnishing,
Garam Masalas:
- Cinnamon: 1 Inch (1 No.),
- Black Cardamom (Moti ilaichi): 1 No.
- Green Cardamom: 1 No.
- Cloves: 3 No.
- Black Pepper: 5 No.
Instructions:
Boiled Baby Potatoes:
- Keep the Pan on the Stove,
- Pour Water in it and Pre - Heat it
- Add the Baby Potatoes (Washed and Cleaned) in the Pan and Boil it for 7 - 10 Minutes,
- After it's Half Boiled, Open the Lid,
Note: Check if the fork can Prick it easily
- Drain the Water and Keep the Baby Potatoes aside,
Fried Baby Potatoes:
- Keep a Frying Pan on stove and Pre- Heat it,
- Prick the Potatoes so the Masala can be soaked easily,
- Pour Refined Oil (Mustard Oil would be better) in the pan,
- Add the Baby Potatoes in the Oil and Fry it till it becomes Golden Brown,
- After that, Change it to another Vessel,
For Kashmiri Dum Aloo:
- Keep the Wok / Kadai / Pan on the Stove,
- Pour the Used Oil (for frying Baby Potatoes) in the Wok,
- Keep it at medium flames, and Pre-Heat it,
- After that, Add Asafoetida Powder in it and let it heat,
- Then Add Cumin Seeds in it,
Note: Take Kashmiri Red Chilli Powder and Mix water to it and blend it,
- Add the Blended Kashmiri Red Chilli Mixture in the Pan and Mix it well,
- Pour the Curd in the Pan and Stir them well,
Note: Gram Flour (Besan) is mixed with Curd to make it Harder,
- Add the Fennel Seed Powder to the Mixture and Stir it well,
- Add all the Garam Masala Materials into the Pan and Stir it well,
- Then add Powdered Ginger Powder (HomeMade) to the contents,
Note: You can add Ginger Powder and Kashmiri Red Chilli Powder as per your taste
- Add Salt to taste and 1 & 1/2 Cups of Water.
Note: You can add Water as per your choice for Consistency
- Then keep the contents for Boiling (Close the Lid) for 15 Minutes,
- After that, Garnish it with Caraway Seeds or Coriander Leaves,
The Tasty, Delicious, Finger-Licking, Awesome Kashmiri Dum Aloo is Ready to Serve...
Video: https://youtu.be/MMChFCrYtcY
Facebook: https://www.facebook.com/Venis-Cooking-336743236924929
Twitter: https://twitter.com/CookingVeni
Blog: https://multicuisine51.blogspot.com/2019/03/kashmiri-dum-aloo.html
Music: www.bensound.com
Watch this amazing video, Like, Share and Subscribe our channel. Comment in the comment section to suggest us the recipes you want to learn. We will make it for you in the upcoming videos.
See you next time with another amazing cooking recipes, Until then, Signing out.
Multi Cuisine Cooking.
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