Kashmiri Dum Aloo

This traditional Kashmiri delicacy rich in spicy, gravy has become one of the signature delicacies of the region and is now popular all over the world as an integral part of Indian cuisine. With aromatic spices, ginger-garlic, cashewnuts and cream which adds a richness to the recipe & the result? A wonderful treat for my famlily and friends 


500gms baby potatoes (boiled and de skinned)
1½ cup yogurt
1½ tsp chilli Powder
1 tsp fennel seed powder
2 tsp of garam masala powder
1 tsp ginger garlic paste
1 cup onion paste
1/2 cup cashewnut paste
3 tbsp tomato puree
1½ tsp cream
Salt as per taste
Coriander for garnishing
Whisk the yogurt with garam masala, red chilli powder and fennel powder.keep aside
In a thick bottom sauce pan fry onion paste, ginger garlic paste until it turns golden brown, then add the cashewnut paste, saute for 5 mins and add the tomato puree
you may fry the baby potatoes if you wish to.
Add the baby potatos, yogurt mixture and little water
After the curry starts boiling add the cream.
Add salt and garnish with coriander
Can be served with hot chapatis or rice.

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