Ingredients vegetarian 4 servings

• 10 medium size potatos
• 2 large onions
• 2 tomatos
• 2 tsp ginger-garlic paste
• 1/2 cup curd
• 2 tsp coriender powder
• 1/2 tsp red chilly powder
• 1 tsp turmeric powder
• 1 tsp Garam masala powder
• 1/2 tsp jeera powder
• pinch of Asafitida(Heeng) 
• Oil+ Salt+water
• 1 tbsp finely chopped Coriender leaves.
• One drop of Kevra essence.(Optional)

Directions

1. Wash and peel potatoes. Poke them with fork. 
2. Deep fry potatoes in oil, then keep them aside.
3. Boil Onions and tomatoes in water adding little javitri (Mace), 2 sticks of Cinnamon for 10 minutes and when cold make a purie of them. Don't throw the water.
4. Now in bowl put curd and all the powdered masala. Mix then well.
5. Heat 2 tbsp oil in a saucer pan, put onion-tomato puree and fry on slow fire. When oil leaves the side add ginger-garlic paste and fry for few minutes. Now add maslas mixed in curd and fry till oil leaves the side. Add aloo and mix well gently. Add water we used for boiling onions and tomatoes, and salt and bring one boil on high flame.
6. Now close the lid and cook for another 5 minutes.
7. Add chopped coriander and essence of kevra and mix well.
8. Dum Aloo is ready now.

Comments

Harsh Tripathi

Thank you Bharat for valuable addition to it.

mamta

it was really tasty...if u add some fresh cream it will turn out more richer

asha

Mr. Bharat Kashmiri Dum aloo main there is no onion, tomato, ginger garlic paste. and to granish with green grapes pineapple is never heard pista dates etc etc.

BHARAT SADHWANI

To convert this dish into Kashmiri Dum Aloo, you need to garnish it with black raisins, green grapes, sliced pineapple and apple as well as topple it up with dryfruits which should include cashews, almonds, pistas and dates all thinly sliced. It will be more delicious... trust me.

veenaramesh

Really the dish came out very well. Everybody in our home liked it. Thank you very much