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Recipe Detail
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  Name: Dum Alloo Kashmiri Popular
  Category: Vegeterian
  Author: HS
  Date: 1/20/2009 12:25:00 AM
  Hits: 9194
Ingredients:
Potatoes 250 grams cubed
Oil 250 grams for frying
Red Chilli Paste 1 teaspoon
Garlic Paste 1 teaspoon
Ginger Paste 1 tablespoon
Jeera Powder 1/2 teaspoon
Salt to taste
Tomato Puree 4 tablespoons
Cinnamon Powder 1/4 teaspoon
Clove Powder 1/4 teaspoon
Saunf ( Fennel Seed) Powder 1.5 teaspoons
1 Onion medium sized, sliced




Fry the potatoes whole


1.5 tbsp oil in the pain

Oil 250 ml
Ptato 200 grm

Add the Red chilly and Garlic, Ginger paste
Add Jeera Powder 1/2 teaspoon
Add red chilli powder 1/2 teaspoon ( optional)
Cinnamon Powder 1 pinch
Launce Powder 1 pinch
Saunf (Fennel Seed )Powder 1.5 teaspoon

Stir for few minutes

Add the Onion Paste
Add the Almond Paste

Let it cook

Ad d 3 tablespoons of tomato puree

Add the salt as per taste

Now poke the potates a bit with fork and then put them in the gravy
Now cover the pan and then let it cook on slow for 10 minutes

Add some fresh cream while serving





1tbsp Almond Paste
2 tbsp Browned Onion paste
Instructions:
1. Deep Fry the potatoes and keep aside
2. Deep fry the sliced onion and make a paste
2. Take a non stick fry pan and add 1.5 tablespoons of oil and put on medium heat.
3. Mix Red Chilly, Garlic and Ginger paste together and mix.
4. Add this paste into the pan and fry.
5. Add the Jeera Powder
6. Add the Cinnamon Powder
7. Add the Clove Powder
8. Add the Saunf Powder( Fennel Seed) powder
9. Stir for few minutes.
10. Add the browned onion paste ( prepared in Step 2)
11. Add the Tomato Puree
12 Keep on stirring till cooked.
13. Now add the potatoes ( you may prick the potates with a tooth pick so that the spices go inside properly)
14. Add 1/2 cup of water
15. Add the Salt as per taste.
16. Cover the pan with a lid and let it cook for 10 minutes at low.
17. Once cooked stir in the Almond Paste.
18. While serving add some fresh cream on top.

Serve it with basmati rice, Naan or Roti
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