How to Cook Kashmiri Dam Aloo

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How to Cook Kashmiri Dam Aloo Recipe
22 Steps
Ingredients
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1
Prick potatoes and keep in salt water for 15 min . The dry it on paper towel and shallow fry the potatoes in oil

Prick potatoes and keep in salt water for 15 min . The dry it on paper towel and shallow fry the potatoes in oil

2
Fry them till its cooked and skin crisped up. You can use peeled potatoes too. I like it with skin on and less work too 😋

Fry them till its cooked and skin crisped up. You can use peeled potatoes too. I like it with skin on and less work too 😋

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3
Soak chillies in hot water for 10 min

Soak chillies in hot water for 10 min

4
Grind the chillies to a very fine paste

Grind the chillies to a very fine paste

5
Whisk the curd to a smooth consistency.

Whisk the curd to a smooth consistency.

6
In a mortar and pestle grind the fennel seeds.

In a mortar and pestle grind the fennel seeds.

7
Add the green cardamon seeds

Add the green cardamon seeds

8
Finally the dry ginger powder

Finally the dry ginger powder

9
Add all the powder to curd

Add all the powder to curd

10
Add the red chillie paste to if too

Add the red chillie paste to if too

11
In pound the cloves in the mortar and pestle too

In pound the cloves in the mortar and pestle too

12
Heat oil in pan

Heat oil in pan

13
Add clove powder and asafoetida to oil too.

Add clove powder and asafoetida to oil too.

14
Then add some half cup of water

Then add some half cup of water

15
Add turmeric to it

Add turmeric to it

16
Now add the curd mix . Keep the gas on very setting.

Now add the curd mix . Keep the gas on very setting.

17
Add the potatoes and let it simmer on very low heat for 5-8 min

Add the potatoes and let it simmer on very low heat for 5-8 min

18
Add the cumin powder

Add the cumin powder

19
Add garam masala

Add garam masala

20
Add kasuri methi

Add kasuri methi

21
And fresh coriander

And fresh coriander

22
Serve with hot nan

Serve with hot nan

Ingredients

8 Baby potatoes 
1 Cup Curd 
1 Teaspoon Fennal 
1 Teaspoon Dry ginger powder 
3 Green cardamon  
Tablespoons Oil 
5 Tablespoons Kashmiri chillies 
3 Tablespoons Cloves 
1 Pinch Asafoetida 
2 Pinches Kasuri methi 
1 Teaspoon Garam masala 
1 Teaspoon Cumin powder 
1 Teaspoon Cummin 
½ Teaspoons Turmeric powder 
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