Kashmiri Dum Aloo

Baby potatoes  15 to 20/ Chunks of big potatoes  15 to 20

Tomato puree 1 cup

Curds 1 cup

Cinnamon 3 sticks (½” pieces)

Clove 4 to6

Green cardamom 8

Fennel powder 1/2 tsp

Kashmiri chillies 6

pepper corns 10

Roasted cumin powder 2/3 tsp

Salt 1 tsp

Cashew nuts 10 to 12

Cumin seeds 1 tsp

Sugar ½ tsp or honey 1 tsp

Oil 2 tsp

Peel the potatoes, prick them on the surface with a fork and leave them in a bowl of salted water for about 15 minutes.

In case of baby potatoes, boil them in steam before peeling. Drain the water and dry the potatoes  (If you do not mind more oil, you can deep fry the potatoes instead of microwaving).

In a glass bowl add 1 tbsp oil and add the dried potatoes. Cover the bowl with a lid and cook in the microwave for 8 minutes.

While the potatoes are getting cooked, heat a skillet and dry roast all the condiments one by one on a low flame. Powder the chillis and pepper corn separately and all other ingredients together.

Make a thick paste of cashews and keep aside.

Similarly, add the powdered condiments, cumin powder and fennel powder to the curds and mix them well.

Heat the remaining oil in a wok and add the cumin seeds to it.

When the seeds start spluttering, reduce the flame and add the tomato puree. Let the puree cook for 3 to 4 minutes and add the cashew paste. When the gravy starts boiling add the curds mix, sugar (honey) and also salt.  When the mix starts boiling add the fried pieces of potatoes and let it cook on a low flame for 3 to 5 minutes.

Garnish with cilantro leaves and serve with chapattis.


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