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Make and share this Dum Aloo Kashmiri recipe from Food.com.
- 8 small baby potatoes
- 1 tablespoon raisins
- 1 tablespoon cashews, powdered coarsely
- 1 tablespoon cream
- 100 g panir
for the gravy
- 3 tomatoes, pureed & strained
- 1 capsicum, finely chopped
- 1 onion, chopped in strips
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 cardamoms
- 2 -3 cloves
- 2 -3 peppercorns
- 1⁄2 inch cinnamon stick
- 1 bay leaf
- 1 1⁄2 cups water
- 1⁄2 tablespoon chopped coriander
- 2 tablespoons mustard oil (or other)
- 4 tablespoons low-fat yogurt
Grind to a paste
- 2 onions
- 1 inch piece gingerroot
- 4 -5 red kashmiri chilies
- 8 -10 mint leaves
- Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix raisins, potato scoopings, cashew, cream, paneer salt. Stuff into potato hollows. Keep aside.
- Heat oil, add chopped onion, stir fry till brown, drain, keep aside. Stir fry capsicum till done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3 minutes. Add puree, masalas and yogurt simmer for 3-4 minutes. Add water, sugar, salt, bring to a boil, simmer for 5 minutes.
- Use a heavy copper or steel pot. Grease inside with ghee or oil. Place the potatoes in it. Pour gravy over them. Sprinkle the onions and capsicums. Place a well fitting lid so that the container is well sealed. Place in the oven on slow for 20-25 minutes.
- Garnish with chopped coriander.
- For those who cannot 'dum' the potatoes, place similarly in a casserole. Cover with foil and bake in oven at 200C for 20 minutes.