Kashmiri Dum Aloo Recipe - How To Make Kashmiri Dum Aloo Kashmiri Dum Aloo Recipe: INGREDIENTS: 250 grms Boiled Peeled Baby Potatoes 1 Roughly Chopped Onion(medium size) 1 Chopped Tomato(medium size) 1/4 Cup Curd/Dahi 1 tbsp Ginger-Garlic Paste Chopped Coriander Leaves For Garnishing 1/2 tsp Turmeric Powder 1 tbsp Kashmiri Red Chili Powder 1 tsp Coriander Powder 1 tsp Garam Masala 1 tsp Kasuri Methi Salt To Taste Water As Required 1/2 cup Oil FOR GROUND PASTE: 7-9 Cashew Nuts/Kaju 2 Green Cardamom/Elaichi 2-3 Cloves/Lavang 5-7 Black Paper Seeds/Kali Miri 1 inch Cinnamon/Dalchini 1/2 tsp Caraway Seeds/Shah Jeera 1/2 tsp Fennel Seeds/Saunf 1/2 Cumin Seeds/Jeera 1/4 tsp Fenugreek Seeds/Methi 1 Bay Leaf/Tej Patta METHOD: 1. Poke holes in the potatoes all over with a fork and Keep it aside 2. Turn on flame and heat 2 tbsp oil in a pan 3. Add all poked potatoes in a pan and fry it for 4-5 minutes on medium flame 4. Take them out in a bowl 5. In same pan,add all spices and stirr it 6. Add roughly chopped onion in a pan and stirr it for 1 minute 7. Add chopped tomatoes and 1/2 tsp salt in a pan and sirr it 8. Add cashew nuts in a pan and cook it for 3-4 minutes 9. Turn off flame and keep it aside for 5 minutes 10. In a bowl,add curd,1/2 tbsp red chili powder,coriander powder and garam masala 11. Mix it well till curd smooth and keep it aside 12. Take all fried spices in a mixer jar and grind it into a smooth paste 13. Remove ground paste in a bowl 14. Turn on flame and heat 2 tbsp oil in a kadai 15. Add ginger-garlic paste and stirr it well for 1 minute 16. Add ground paste in it and saute it for 1 minute 17. Add turmeric powder and 1/2 tbsp red chili powder in a pan 18. Add 1-2 tbsp water and cook it for 2 minutes on low flame 19. Add curd in it and mix it well for a minute 20. Add fried baby potatoes in a kadai and mix it well 21. Add salt to taste and water as required in it and cook it for 5 minutes 22. Turn off flame and kasuri methi in a kadai and Cover with the lid 23. Dum Aloo is ready to serve. Transfer it in a serving plate 24. Garnish with coriander leaves Serve it !!