DUM ALOO RECIPE
Ingredients for Dum Aloo:
1. 900gms Aloo (Potatoes)
2. 33/4th cups water
3. Salt To Taste
4. Ghee or oil for deep-frying
5. 1 cup ghee
6. 1 large Onion (finely chopped)
7. 4 tbsp tomato puree
8. 140 ml curd
9. 4 tbsp hot water
10. 1 green pepper (seeds removed and sliced)
11. 1tsp garam masala powder
12. Spices
13. 4 cloves
14. 4 bay leaves
15. 6 black peppercorns
16. 4 green cardamoms
17. 1 brown cardamom
18. 1piece cinnamon stick
19. Paste
20. 1 large onion (chopped)
21. 12 flakes garlic
22. 2 tbsp ginger
23. 6black peppercorns
24. 1 tsp poppy seeds
25. 1 tbsp coriander seeds
26. 1 tsp cumin seeds
27. 2 dry red chilies
28. 1 tsp turmeric powder
29. A pinch of ground mace
30. A pinch of ground nutmeg
How to make Kashmiri Dum Aloo:
- Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for
2 hours. - Dry the potatoes on a cloth and heat the ghee or oil.
- Deep fry the potatoes until golden brown. Drain and set aside.
- Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
- Grind the paste ingredients to a fairly smooth paste and stir into the onions.
- Cook for 10 minutes. Stir in the tomato puree, curd, and salt.
- Add the aloo (potatoes) and hot water and stir over low heat for 5 minutes.
- Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
