Kashmiri Dum Aloo Recipe: Make delicious and special dish on festivals.

Kashmiri dum alo restaurant style: If you want to make something special on festivals and special occasions, then there is hardly any better option than Kashmiri Dum Aloo. This dish not only looks wonderful, but its taste also makes the guests crazy. The mawa and spices filled in it make it special, curd’s rich gravy and traditional Kashmiri flavor. The hot stuffed Kashmiri Dum Aloo can be served with butter naan, tandoori roti or cumin rice. This dish is perfect for special hospitality and increases the pride of eating on festivals. Try it at home once, your guests will be convinced of your cooking. Let’s know the way to make this delicious recipe at home.

Material-

For potato:
Potato – 6 pieces
Tandoori color – a little
Oil – to fry

For filling:
Mawa – 100 grams
Green chili – finely chopped
Mint leaves – a little
freshly ground black pepper
cardamom powder
Salt – as per taste
Chinese powder – half a teaspoon
Chaat Masala – A little bit

For paste:
Curd – 1 cup
Kashmiri red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric – 1/4 teaspoon
Black salt – 1/4 tsp
Red chili powder – as per taste
Fennel – half a teaspoon (ground)
Kasuri Methi – 1 teaspoon
Ginger powder – 1/4 teaspoon
freshly ground black pepper

For gravy:
Ghee – 2 tablespoons
Cumin – half a teaspoon
Green Cardamom – 1
Clove – 2
Cinnamon – 1 piece
Asafoetida – a pinch
Green chili and ginger – finely chopped
Turmeric and Kashmiri Red Chili Powder – As per taste
Mawa – a little bit
Coriander powder – 1 tsp
Salt – as per taste
Sugar – half a teaspoon
Water – 2.5 tbsp
Green coriander – to decorate
Paneer (Great, Optional)

Method of preparation-
First of all, peel the potatoes and cut it into two parts and remove the middle part with the help of scooper so that the filling can be filled in it. Keep the potatoes immersed in water, then wash the tandoori color with water and fry it lightly on medium flame.

For filling, fill mawa, green chillies, mint, black pepper, cardamom powder, salt, sugar powder and chaat masala and fill it inside the potato and keep it aside.

Now add red chili, coriander, turmeric, black salt, fennel powder, kasoori methi, ginger powder and black pepper and make a paste. To make gravy, add ghee to the cooker, fry cumin, cardamom, cloves, cinnamon, asafetida, green chillies and ginger. Then add turmeric, red chili powder and curd masala and cook. Add some mawa, salt, sugar and water to it. When the ghee starts separating from the gravy, add filled potatoes to it and cook till one whistle comes. Garnish with green coriander and cheese after the pressure.

Method of serving-
Serve hot stuffed Kashmiri Dum Aloo with butter naan, tandoori roti or cumin rice. This dish is perfect for special hospitality and increases the pride of eating on festivals. Try it at home once, your guests will be convinced of your cooking.