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Kashmiri Dum Aloo


Baby potatoes – 10
Saunf (Fennel seeds) – 1 tsp
Zeera (Cumin seeds) – 1 tsp
Clove – 1
Garlic  cloves – 10
Ginger – 1 inch in size
Kaju (Cashew nuts) – 8-10
Whole red chili – 1
Cinnamon stick (Dalchini) -1 small
Kishmish (resins) – 8-10
Onion (Finely chopped) – 1.5 bowl
Tomato – 1 medium in size
Salt as per taste
Red chili powder as per taste
Chopped coriander leaves for garnishing
Pineapple chunks (optional)
Green cardamom powder (Chhoti elaichi) – 1/2 tsp
Curd – 2- 3 tbsp


  • Peel baby potatoes, prick them with a fork. Deep fry them at low heat to get a golden color. If you feel that the potatoes are not fully cooked from inside, then microwave the fried potatoes for few minutes.
  • Heat half spoon of oil in a pan. Roast saunf , zeera, garlic  cloves, whole ginger, kaju, whole red chili, cinnamon stick and clove till you get a nice aroma.
  • Blend the roasted stuff along with 1 bowl of chopped onions using minimum amount of water to get a thick paste.
  • Fry bay leaves and remaining chopped onions in little butter till they become pink.
  • Add blended mixture and stir till the mixture becomes brownish.
  • Add diced tomatoes and cook them well.
  • Add curd and green cardamom powder, red chili powder, resins, pineapple and salt.
  • You can add little water or milk for gravy.
  • Add fried baby potatoes to the gravy and simmer the curry for 10 minutes. Keep stirring in between.
  • Garnish aloo dum with fresh chopped coriander leaves and serve with naan.


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