Скачать с ютуб DUM ALOO | Kashmiri Dum Aloo | How to make dum aloo | Potato recipes | Veg recipes в хорошем качестве

DUM ALOO | Kashmiri Dum Aloo | How to make dum aloo | Potato recipes | Veg recipes

INGREDIENTS Baby Potatoes -250 gm Yogurt - 1/2 cup to 1 cup as you desire. Whole Masalas: Cinnamon - 1 inch long Black Cardamom - 1 piece Green Cardamom - 2 nos Black Pepper corns - 5 to 6 Cloves - 3 nos Caraway seeds - 1 tea spn Powder Masalas: Kashmiri chilli powder - 2 to 3 tea spn Ginger powder - 1 tea spn Asafoetida - a pinch Fennel powder - 1 table spn METHOD Boil the Potatoes until just done; not very soft or mushy Once cold peel the skin & poke holes on it with a fork. Deep fry the potatoes until golden brown. In a pan add some oil & add the Whole masalas one by one and fry for a bit. Keep the flame in low through out cooking.Then add powder masalas except Fennel powder. Stir and add yougurt & mix very well . Add water as needed 1 or 1.5 cups according to consistency. Keep stirring for1 to 2 mins and don't let the gravy curdle. Now add the Fennel powder & mix very well. Add fried potatoes and salt as needed. Mix well; Close the pan and cook for 10 mins in low flame. After 10 mins check consistency. Cook more if you need thick gravy. Once done keep aside and serve after 2 to 3 hours for better taste. Until then the potatoes will be soaked and masalas absorbed into the potatoes. #indianrecipes #dumaloorecipe #curryrecipes #potatogravy