Dum Aloo-Kashmiri Shahi Aloo Dum-Aloo Dum-Indian Potato Curry Recipe

Preparation Time-40 minutes
Serving-6

Ingredients:

• Baby Potato (boiled and peeled)-600 gm
• Chopped onions-3
• Garlic cloves(peeled)-10 to 12
• Chopped ginger-2 inch
• Cashew nut-12 to 15
• Curd (whisk it)-1/2 cup
• Tomato puree-1/2 cup
• Cumin seeds-1 tsp
• Kasuri methi-1 tsp
• Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, 1/4 javitri, 2 loung cloves)
• Turmeric powder-1 tsp
• Red chilli powder-1 and 1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/2 tsp
• Cooking oil-6 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

• Prick the boiled potatoes with fork, add little red chilli powder, turmeric powder and salt into it.
• Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).
• Heat a pan, add 2 tbsp oil into the pan and let the oil heat.
• Add whole garam masala and fry it for 5-7 seconds, add cashew nut and fry it for 10 seconds.
• Add chopped ginger and garlic in pan and fry it for a minute.
• Add chopped onion and fry it till it turns little soft.
• Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into thick smooth paste (do not add water).
• Heat the same pan, add oil and let it heat.
• Once the oil is heated, add cumin seeds and let it splutter.
• Add red chilli powder and turmeric powder into the hot oil for nice and rich colour of gravy.
• Add the masala paste and fry it with red chilli and turmeric powder for 1-2 minute on medium flame.
• Add coriander powder, cumin powder and black pepper powder into the masala paste, mix it.
• Mix it properly and fry the masala till the oil is separated from the masala paste.
• Add tomato puree, mix it and cook it for 2 minutes on low flame (cover the pan).
• Add curd (simmer the flame before puting it in the pan), stir it continuously.
• Fry the masala on low flame for one more minute, add one glass of water and stir.
• Add garam masala powder add salt to taste ( I had already added salt in the potato).
• Crush the kashuri methi on your palm and put in the gravy, stir it.
• Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.
• Add  coriander leaves and turn off the flame.
• Ready to serve with roti, rice and pulao etc.