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Kashmiri Dum Aloo
10-12 Potatoes (small potatoes, peeled)
1 cup yoghurt
¼ cup tomato puree
3-4 tbsp cilantro (coriander leaves)
1 white onion, finely chopped
2-3 garlic cloves, minced
1 inch ginger, minced
3 tsp Eagle Aloo Subzi Masala
1 tsp Eagle Kashmiri Mirch Powder
10-12 Cashews (soaked in milk and grinded)
¼ cup milk (to soak cashews)
Salt to taste
4 tbsp canola oil
Wash the potatoes. Peel off their skin and prick each potato 3-4 times with a fork.
Heat 3 tbsp oil in a heavy bottom non-stick sauce pan. Add potatoes and cook until they become crispy and brown from all the sides.
Remove potatoes on a plate lined with a paper towel in order to remove the extra oil.
Discard half of the oil from the pan. In the remaining half, add onion, garlic and ginger and saute until onions become soft.
Then add Eagle Aloo Subzi Masala and Eagle Kashmiri Mirch Powder and mix well.
While onions cook, grind cashews to a paste with soaking milk.
Then add cashew paste and tomato puree for 2-3 minutes until oil separates.
Now add yoghurt, one tbsp at a time and mix after each addition until all yoghurt is in.
Continue to cook for another 5 minutes at high heat.
Then add fried potatoes and 1 cup of water.
Mix and allow the gravy to simmer for next 5-6 minutes over low heat.
Remove from heat and garnish it with finely chopped cilantro.
Serve hot with your choice of your bread or rice.
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