KASHMIRI ALOOR DOM | KASHMIRI DUM ALOO WITHOUT ONION & GARLIC | NIRAMISH ALOOR DOM

#kashmirialoordom#kashmiridumaloo#niramishkashmirialoordom#aloorecipe#kashmiricuisine
Kashmiri dum aloo is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.The potatoes, are first deep fried, then cooked slowly at low flame in a gravy with spices.For a healthier version dum aloo, potatoes here in this recipe are not deep fried. Dum Aloo is a popular recipe cooked throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "Aloor dum".
SERVES 3 TO 4 PERSONS
INGREDIENTS-
Potato- 6 to 7 nos.
Ginger & green chili paste- 1 & 1/2 tbsp
Kashmiri red chili powder- 1 tbsp
Turmeric powder- 1/2 tbsp
Cumin powder- 1/2 tbsp
Coriander powder- 1/2 tbsp
Fennel seed powder- 1/2 tbsp
Tomato paste - 1 medium
Cashewnut paste- 3 to 4 tbsp
Curd- 3-4 tbsp(beaten properly)
Cardamom-3 to 4
Cinnamon- 2 small sticks
Shahi jeera- 1/2 tbsp
Bay leaves- 2
Hing/ asafoetida- 1/2 tsp
Salt- as per taste
Sugar- as per taste

METHOD-
1. Apply kashmiri red chili powder on the boiled potatoes and fry them until golden brown in colour. Keep them aside and once it cools down make holes in the potatoes using a fork.
2. For the gravy, in that same oil add bay leaves, cardamom, cinnamon, shahi jeera & hing and let everything splutter. Add the ginger & green chili paste and cook for 2-3 mins. Once cooked, add the tomato puree then add all the powdered masala's like cumin, coriander, fennel, kashmiri red chili powders. Let them cook for another 4 mins.
3. Add the curd & cashewnut paste and cook for 2-3 mins.
4. Add the potatoes into the gravy. Cover and cook for another 5 mins for the flavours to blend into the potatoes.
5. Serve it hot with luchi or porota.

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