Kashmiri dum aloo recipe restaurant style dum aloo
Kashmiri dum aloo is a popular dish from the Indian state of Jammu and Kashmir. It is known for its unshared spices that requite it a succulent savor and aroma.
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Cooking tools:
- Stove
- Pot
- Skillet
- Colander
- Fork
- Toothpick
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 250gms Baby Potatoes
- 1/2cup Curd/Yogurt
- 1/4tsp Turmeric powder
- 2tsp Kashmiri Red Chili Powder
- 1 Bay Leaf
- 1/2tsp Kashmiri Red Chili Powder
- 1tsp Garam Masala Powder
- saltto taste
- 1tsp Dry Fenugreek Leaves
- 1/4cup Mustard Oil
- 2tsp Cashew paste
- 1tsp Coriander Leaves/Kothamallifinely chopped
- 1tsp Fennel seed/Sombu
- 1/2tsp Cumin seeds/Jeera
- 10 Pepper Corns
- 1/2tbsp Coriander seeds/Vara Kothamalli
- 2 Clove/Lavangam
- 1small Cinnamon stick/Pattai
- 1 Green Cardamom
- 1small Javithri/Maze
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