Learn how to make Famous 'Kashmiri Dum Aloo' with our chef Tarika Singh.<br /><br />A wide variety of spices mixed with boiled Potatoes and Yoghurt, gives a perfect Luch/Dinner Recipe.<br /><br />Ingredients for Fried Potatoes:<br />(Serves 2)<br />- 1/2 kg Baby Potatoes(boiled)<br />- Mustard Oil<br />- 1 tsp Kashmiri Red Chilli Powder<br />- 1 tsp Salt<br />- 2 tsp Kashmiri Red Chilli Powder<br /><br />Ingredients for Chilli-Asafoetida Paste:<br />- 2 tsp Kashmiri Red Chilli Powder<br />- 1/4 tsp Kabuli Asafoetida<br />- Water<br /><br />Ingredients for Yogurt-Mix:<br />- 1 cup Yogurt<br />- 2 tsp Chickpea Flour<br />- 3 tsp Ginger Powder<br />- 2 tsp Fennel Powder(roasted)<br />- 3/4 cup Water<br /><br />Ingredients for Gravy:<br />- 3 tbsp Mustard Oil<br />- 2 Kashmiri Red Chillies<br />- 2 Cinnamon Sticks<br />- 1 tsp Black Cumin Seed<br />- 4-5 Cloves<br />- 3 Black Cardamom<br />- 4 Green Cardamom<br />- Chilli-Asafoetida Paste<br />- Salt<br /><br />Method:<br />1. Make holes in the baby potatoes and keep it aside in a bowl<br />2. Now, in a pan heat mustard oil <br />3. Add red chilli powder, salt over baby potatoes and toss it together <br />4. Now, add these potatoes into the hot mustard oil and fry them<br />5. Take them out once shallow fried, and then, make hole in them again<br />6. Now, in a small bowl take kashmiri red chilli powder, kabuli asafoetida, water and mix it<br />7. Take yogurt, and add chickpea flour,ginger powder, roasted fennel powder, water <br />8. Mix it well and heat a pan over a low flame<br />9. Add 3 tbsp of Mustard Oil to it and let it heat <br />10. Now, add kashmiri red chillies, cinnamon sticks, black cumin seed, cloves and mix it <br />11. Crush black cardamom, green cardamom and add it to the pan <br />12. Now, add chilli-asafoetida paste to the pan along with whole dried kashmiri red chilli paste which has been soaking in hot water<br />13. Mix this spice mixture for about few minutes and add yougrt-mix to the pan<br />14. Now, add fried potatoes to the pan<br />15. Mix it; cover it with its lid and let it cook over a low flame, till the gracy thickens <br />16. Once cooked, turn off the flame; add salt and mix it <br />17. Serve it hot with some rice and parathas
