Kashmiri Dum Aloo Recipe | Zubaida Tariq

Ingredients

• Boiled Potatoes ½ kg
• Chopped Mint Leaves ½ bunch
• Chopped Green chilies 4
• Fenugreek seeds
• White cumin 1 tsp
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp
• Red chili flakes 1 tbsp
• Jiggery 1 tbsp
• Tamarind paste 2 tbsp
• Tomato paste 2 tbsp
• Oil as required
• Salt to taste

Methods

1. Roast together 1 tbsp coriander seeds, 1 tsp cumin and 1 tsp fennel seeds and crush them.
2. Boil potatoes and cut them into pieces.
3. Deep them till they are golden brown, in a separate pan, take some oil and add in fenugreek seeds, fried potatoes, salt, 1 tbsp coriander seeds and 1 tsp white cumin.
4. Add in 4 chopped green chilies, 1 tbsp red chili flakes, 2 tbsp tamarind paste, 2 tbsp tomato paste and 1 tbsp jiggery.
5. Cook it on a low flame.
6. Garnish it with chopped green mint leaves and serve hot.