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Kashmiri Dam Aaloo Recipe By Chef Zakir

Kashmiri Dam Aaloo recipe by Chef Zakir – This recipe is prepared with baby potatoes, Kashmiri red chilies, black and green cardamom, spicy powder, yogurt and other relevant ingredients. You can prepare it for lunch or dinner. It is perfect for family dinner at home. This delightful main course recipe of Kashmiri Dam Aaloo can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:45 - 0:20

Comments

Views

3775

Rating

Submited by

Tasneem from Multan

Ingredients

Baby Potatoes½ kg
Saltto taste
Dry ginger powder1 tsp
Cloves4 – 6
Green cardamom4 – 6
Black cardamom2
Fennel seeds1 tsp
Kashmiri red chilie2 – 3
All spice powder½ tsp
Yogurt125 gm
Curry leavesfew
Oil3 tbsp
Oilfor fry
Coriander leavesa few
Mint leavesa few

Method

Cut each potato into 4 pieces, deep fry the potatoes till golden brown. Remove from oil and keep aside.
Blend together 2 – 3 Kashmiri red chilies, 1 tsp fennel seeds, 1 tsp dry ginger powder and a little water.
Heat 3 – 4 tbsp oil in a pan, add 4 – 6 green cardamoms, 2 black cardamoms and 4 – 6 cloves. Sauté for a while.
Now add blended paste and fry for 1 – 2 minutes. Also add 125 gm yogurt, salt to taste and 1 cup water. Cook for a few minutes.
When it comes to a boil add a few curry leaves and fried potatoes. Cover and cook for 10 – 12 minutes.
Lastly add all spice powder and fry well till water dries.
Sprinkle with coriander and mint leaves. Dish it out and serve.

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