Fried baby potatoes cooked in a Kashmiri chilli paste and yogurt masala. most famous Indian curry of Kashmir, north India. This restaurant style Kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes adding curd to this curry. The recipe that is cooked under Dum or pressure in its own juices.
The beautiful colour and aroma of this aloo recipe is enough to make you really hungry. Deep-fried baby potatoes cooked in a masala made with ingredients like Kashmiri red chilli paste, cardamom powder, fennel seed powder and creamy yogurt.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
The process of pricking the potatoes makes them very light, if not that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be of small size but should not be very small. Dum aloo served in most restaurants is very different from the recipe given here. However, I prefer this version.
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