#kashmiridumaloo#chefajaychopra#aloosabji#
#KashmiriCuisine is famous all over the world because of its uniqueness and the usage of different spice mix. Kashmiri wazwan is one such platter or thali where you can get several different and unique dishes which are both delectable and rich in taste. One such recipe is #KashmiriDumAloo where a simple innocent ingredient or Baby Potatoes is the star of the recipe. So, come let’s check out this yummy yet simple recipe with Me #chefajaychopra
Ingredients:
For Tikki Masala:
4-5 Kashmiri Red Chillies
1 tsp Cumin Seeds
2-3 Black Cardamom
1 tsp Black Pepper cloves
1/2tsp Cloves
1 tsp Hing / Asafoetida
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
1 tbsp Mustard Oil
For Dum Aloo:
1 bowl Baby Potatoes
4-5 tbsp Mustard Oil for frying and cooking
2 Black Cardamom
2 Bay Leaves
2 small pieces of Cinnamon of 1 inch
1 tbsp of Kashmiri Red Chilli Powder
1 tsp Hing
1 tbsp Tikki Masala
Water
1 cup Yogurt
1 Green Chilli
1 tsp juliennes of Ginger
Salt to taste
1 cup Tomato Puree
Handful chopped Coriander Leaves
1 tsp Dried Ginger Powder
1tsp Fennel Seed Powder
To Garnish:
Chopped Green chillies
Coriander Leaves
Few Ginger Juliennes
Method:
For the Tikki Masala:
Take a pan. Put all the whole masalas and roast them for few minutes. Once they turns aromatic, take them out and grind them to a nice fine powder. Now put all the powdered masalas and oil and combine everything together. Your special tikki masala is ready.
For Dum Aloo:
Take a bowl of baby potatoes and peel them off. Now pierce them from all the edges so that the potatoes can be evenly cooked from all the sides. Now take a big pan, put a generous amount of Mustard oil and fry the potatoes till golden brown in colour. Now take the potatoes out in a bowl and keep them asisde. Now take a small bowl and make a watery masala paste. Put Kashmiri Red Chilli powder, hing and tikki masala. Add some water and make a nice fine paste. Now put this watery paste in the pan and sauté for some time. Now add the yogurt and stir continuously till it’s cooked. Now add green chilli, ginger, salt and tomato puree. Mix everything well and cover the lid till it is cooked. Once the masala is cooked add water and fried potatoes and again cover the lid. Cook it in low flame for 10 minutes. After 10 minutes, add dried ginger powder and fennel seed powder and chopped coriander leaves and mix everything together. Your delicious Kashmiri Dum Aloo is ready. Garnish with chopped green chilli, ginger juliennes and coriander leaves. Serve hot along with steam rice or Chapati.
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