Dum Aloo Kashmiri

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g potatoes, cut in rounds
  • oil, to fry
  • 2
    teaspoons red chili paste
  • 2
    tablespoons ginger-garlic paste
  • 1
    tablespoon almond paste
  • 2
    tablespoons browned onion paste
  • 1 12
    tablespoons oil
  • 12
    teaspoon cumin powder
  • 12
  • 1
    pinch cinnamon
  • 1
    pinch clove powder
  • 1 12
    teaspoons saunf
  • 3
    tablespoons tomato puree
  • 1
    teaspoon salt, to taste
  • 2
    teaspoons cream
  • cilantro, for garnishing
  • almonds, blanched for garnishing
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DIRECTIONS

  • Fry potatoes in oil, drain and keep aside.
  • Now prepare the gravy.
  • For this, take red chilli paste in a bowl.
  • Add ginger-garlic paste and some water.
  • Add almond paste and onion paste and mix with a spoon.
  • Put 1 1/2 tbsp oil in a pan.
  • Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder.
  • Saute till all these masalas are cooked.
  • Add onion-almond paste and some water.
  • Add tomato puree and some water.
  • Add salt.
  • Prick the potatoes all over and add to the gravy.
  • Cover and cook for about 15 minutes on low flame.
  • Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha!
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