Special Kashmiri Dum Aloo

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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Ingredients

  • For aloo:
  • 5-6 medium potatoes
  • 1 tbsp - raisins
  • 1 tbsp - cashews, powdered coarsely
  • 1 tbsp - cream
  • salt to taste
  • For gravy:
  • 3 - tomatoes, pureed & strained
  • 1 - capsicum, finely chopped
  • 1 - onion, sliced in strips
  • 1/2 tsp - sugar
  • 1/2 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • salt to taste
  • 2 cardamoms
  • 2-3 cloves
  • 2-3 - peppercorns
  • 1/2 piece - cinnamon
  • 1 - bay leaf
  • 1.5 cups - water
  • 1/2 tbsp - chopped coriander
  • 2 tbsp - mustard (or other) oil
  • Grind to a paste:
  • 2 - onions
  • 1 piece - ginger
  • 4-5 - red Kashmiri chillies
  • 8-10 - mint leaves
  • 4-5 - cloves garlic (optional)

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.

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