Home VegetarianCurries and Gravies Aloo Dum Kashmiri

Aloo Dum Kashmiri

by Chef Damu

Baby Potatoes – 1/2 kg
Onion –  200 gms, boiled
Ginger Garlic Paste – 1 1/2 tsp
Cashew Garlic Paste – 2 tblsp
Saffron – few strands
Salt to taste
Tomato Puree – 1 cup
Coriander Leaves – 1 bunch
Oil – 3 tblsp
Turmeric – 1 pinch

1. Make a paste of the boiled onions and cashew garlic paste.
2. Peel, boil and deep fry the potatoes.
3. Heat oil in a pan and add the onion paste.
4. After the raw smell leaves, add ginger garlic paste, turmeric and saffron.
5. Add the tomato puree and cook.
6.  Add the potatoes and cook in gravy.
7. Add salt as required.
8. Garnish with chopped coriander leaves.
9. Serve.

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