How to Prepare Favorite Kashmiri Dum Aloo [Koshur Dumolu]

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The ingredients needed to make Kashmiri Dum Aloo [Koshur Dumolu]:

1. Prepare 4 Potatoes (Make sure they are not Pahadi- sweet in taste)
2. Get as required Oil for frying
3. Prepare 5 tbsp Mustard oil
4. Make ready 3 tbsp Kashmiri Red Chilli Powder
5. Get 3-4 Cloves
6. Take 2 Black cardamoms
7. Take 2 Green cardamoms
8. Make ready 3-4 Black peppercorns
9. Take 2 tbsp Yoghurt
10. Get 1 tsp Dry ginger powder
11. Prepare 1 tsp Kashmiri Garam masala powder
12. Prepare 1 Tbsp Fennel powder
13. Get 2 Bay leaves
14. Prepare 1/2 tsp sugar
15. Make ready 2 cups water
16. Prepare as per taste Salt
17. Prepare Half inch cinnamon
18. Take 1/2 tsp asafoetida

With this post, I'm unfolding few of my favorite hacks to make tender and delicious dum. Kashmiri Dum aloo recipe is very famous recipe in Kashmiri region. The colour of this recipe is usually the bright vibrant red colour that comes from the Kashmiri dry red chillies / badge chilli we use. It is one of the dynamically flavourful recipe, with rich in flavour and spicy!

Steps to make Kashmiri Dum Aloo [Koshur Dumolu]:

1. Boil the potatoes till 2 whistles and drain the water and peel the skin of the potatoes. Now prick the potatoes inside out (maybe with a toothpick or knitting needle).Heat oil for frying in a pan. Deep fry the potatoes till golden brown. This step is very important as you need to give potatoes time for frying. Slow fry is the key! Now again prick the potatoes and keep them aside(No one will tell you this tip)
2. Now heat mustard oil in a heavy bottom pan.When it starts to fume, simmer the heat, Add cloves, pepper corns,asafoetida,cinnamon and bay leaves and fry for a few seconds.Now add Kashmiri chilli powder and add yoghurt keep stirring continuously.The gravy should become thick, this is where you have cracked the dish.
3. Add few drops of water if required and keep stirring.Now add black cardamom, ginger powder, salt and sugar and cook it for 1 min. Now add water and potatoes and put fennel powder. Add Green cardamom as well now.
4. Boil it for 1-2 mins and now cover the pan with lid and cook it on low flame for about 45 mins till the oil separates out from water. Now sprinkle Kashmiri garam masala and cook for 1 more min. And Kashmiri dum Aloo are ready.I complemented it with Kashmiri Lyder Tchaman (Cottage Cheese) and Kheer !

The colour of this recipe is usually the bright vibrant red colour that comes from the Kashmiri dry red chillies / badge chilli we use. It is one of the dynamically flavourful recipe, with rich in flavour and spicy! Kashmiri Dum Aloo is a Vaishnav (without onion and garlic) dish from Kashmir. This is a spicy preparation made with whole and grounded spices. For this delicacy, baby (small) potatoes are fried and then cooked under pressure (dum).

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