Thursday, March 7, 2013

Aloo Dum / Dum Alu / Potato Yoghurt Curry Kashmiri style

Serves : 3

250 gm .Small potatoes

1 large onion (chopped)

1 tbsp ginger garlic paste

1tsp coriander seeds

1 tsp cumin seeds

1tsp turmeric powder

1 tsp garam masala powder

4 red Chilis

1/2 tsp pepper

2 Bay leaves

2 cardamom 2 clove

1 Cinnamon stick

1 cup curd/Yoghurt

Salt as required


Coriander leaves (chopped)

Method of prepartion

Peel the potaoes   and cut them in halfs( or 4 pieces  based on potato size), then prick them with toothpick and soak it in salt water for 1 hour. Dry the potatos using towel. Then deep fry the potatos  until it turns golden borwn.

Heat oil in a pan and add chopped onion and fry them until golden brown.In the same pan roast coriander seed, cumin seed  and dry red chilis. Grind them into a fine masala paste along with fried onion.

Heat oil in a pan and add bay leaves, cardamom, cinnamon and clove. Fry and add ginger garlic paste and fry again for a couple of minutes. Now add the masala paste and add little water . Stir frequently and cook for about 6 to 8 minutes.

Add yogurt and salt , Stir the gravy for 3 to 4 minutes and then add fried potatoes into it. 

Add little warm water as required . Cover with a lid and let it cook over low heat for 15 minutes.
Garnish it with coriander leaves  and serve it hot with rice Chappati/ paratha. 

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