Boiled and fried potatoes infused with aromatic spices tossed in authentic Indian curry.
Dum Aloo is a recipe from the Kashmir Valley, traditionally originating in the kitchens of Kashmiri Pandits. The recipe typically makes use of smaller-sized potatoes which are first fried and then cooked slowly on very low heat in a spiced and flavoursome gravy which infuses the taste in the potatoes.
What we send
- Cooking Pot / Kadhai
Cook this recipe in 6 easy steps
In the cooking pot, smoke the Mustard Oil on high heat for 2-3 minutes. Add the Boiled Aloo into the oil. Whether you want to peel your potatoes or not is totally up to you. Fry them on medium-high heat until a golden crust forms around them. Whether you want to peel your potatoes or not is totally up to you.
As soon as they turn golden-brown on the surface, lower the heat and add the YP Masala Gravy and YP Dum Aloo Spice Mix. Mix it well. Let this cook for 1-2 minutes.
Now, add 100ml of Water and Curd into the gravy. Simmer it on medium heat for 4-5 minutes, or until you reach the desired consistency.
For the final step, turn off the gas and add the Fresh Cream and the YP Indian Seasoning. Stir the curry until the cream and seasoning are properly incorporated.
Use the Garnishing Packet to add the final touch.
Serve this scrumptious dish with the side dish of your choice.
Tarun Gupta –