Wednesday, 27 May 2015


I got this recipe from a magazine, found it very easy and  in this curry no onions or tomatoes.No onions means no tears.  I hate cutting onions due to this problem. Here the recipe goes this way.....


Baby potatoes - 12

Curd - 1 1/2 cups

Dry kashmiri chilly - 4 (powdered)

Ginger - 1 tsp, grated

Garlic - 1 tsp, crushed

Cashewnut powder - 1 tbsp

Green cardamom powder - 1/3 tsp

Cumin powder - 1/3 tsp 

Coriander powder - 1 tsp

Fennel seed powder - 1/4 tsp

Bay leaf - 1

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Coriander leaves - 1 tbsp, chopped

Salt - to taste

Water - 1/3 cup


Peel small potatoes and prick them with fork. Soak in salt water for 15 minutes. Drain.

Heat oil in kadahi and deep fry the baby potatoes till golden brown. Drain and transfer to a plate.

Now mix curd, kashmiri chilli powder, ginger, garlic,cashew nut powder, fennel seed powder, 

cumin powder, coriander powder in a bowl. Mix thoroughly.

Heat 4 tbsp oil in kadahi.

Add bay leaf and asafoetida, saute.

Add 1/3 cup water, salt and turmeric powder. Allow to boil.

Then add spiced curd mixture, stir well. 

When it starts to boil add fried baby potatoes and garam masala powder. 

Cook over medium heat till potatoes absorb the gravy and oil separates. 

Garnish with coriander leaves.

Serve hot Kashmiri Dum Aloo with Rotis or Chappatis.

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