Special Kashmiri Dum Aloo

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Poondu or Garlic Kuzhambu, Best Tangy Ajwain Gravy-Omam Puli Kuzhambu, Easy Spring onion Curry

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Ingredients

How to Make Special Kashmiri Dum Aloo

  • Peel and boil potatoes till semi-done.
  • Cool and core with a potato scooper.
  • Mix raisins, potato scooping, cashew, cream and salt.
  • Stuff into potato hollows.
  • Keep aside.
  • For gravy:
  • Heat oil, add onions, 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 mins.
  • Add puree, masalas, simmer for 3-4 mins.
  • Add water, sugar, salt, bring to a boil, simmer for 5 mins.
  • To make dum:
  • Use a heavy copper or steel pot and grease the inside with ghee or oil.
  • Place the potatoes in it. Pour gravy over them.
  • Sprinkle with the onions and capsicums.
  • Take a tbsp of ordinary chapatti dough.
  • Make a long rope of it.
  • Place along the rim of container.
  • Place a well fitting lid over the mouth and press down.
  • The dough between the edges of the container and lid will seal it.
  • Press any protruding dough over, to seal further.
  • Another way is to place lid first, then seal both edges with dough.
  • Place over hot coals or in the oven on low for 20-25 mins.
  • Break open seal just before serving.
  • Garnish with chopped coriander.
  • Serve hot with warm soft breads or kulchas or nans.