Guide to Prepare Kashmiri Dum Aaloo With Roti

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, kashmiri dum aaloo with roti. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kashmiri Dum Aaloo With Roti is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Kashmiri Dum Aaloo With Roti is something that I’ve loved my entire life. They’re nice and they look fantastic.

Easiest Way to Make Kashmiri Dum Aaloo With Roti

To get started with this recipe, we must prepare a few ingredients. You can have kashmiri dum aaloo with roti using 20 ingredients and 25 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Kashmiri Dum Aaloo With Roti:

1. Take 6-8 Small Potatoes
2. Take 2 Cups Yogurt
3. Make ready 1 handful Dry Kashmiri Red Chilis (Deseeded)
4. Get 1 Teaspoon Asafoetida
5. Take 2 Teaspoons Kashmiri Mirch Powder
6. Take 2 Tablespoons Saunth/Ginger Powder
7. Prepare 1 Teaspoon Turmeric Powder
8. Get 1.5 Tablespoons Fennel Seeds
9. Make ready 1.5 Tablespoon Coriander Seeds
10. Prepare 1.5 Tablespoon Cumin Seeds
11. Make ready 4 Large Brown Cardamoms
12. Prepare 4 Green Cardamoms
13. Make ready 4 Cloves
14. Prepare 1 Cinnamon Stick (Small)
15. Get As per taste Salt
16. Prepare —————————————————
17. Get For the dough:
18. Prepare 2 Cups Whole Wheat Flour
19. Prepare 1 Cup Water/As required
20. Get 1/2 Tsp Oil

Instructions

Steps to make Kashmiri Dum Aaloo With Roti:

1. (A) To make the Dum Aaloo:
2. Deseed the Dry Chillies. Remove the stems. Place them in a medium bowl. - Pour boiling hot water just enough to cover the Chillies. Cover & let soak for about 15 minutes.
3. Grind to a smooth Paste along with the water in which they were soaked. - Set aside.
4. Dry roast the Coriander Seeds, Cumin Seeds, Brown Cardamoms, Green Cardamoms, Cloves & the Cinnamon Sticks in a small Frying Pan over low heat. - Keep stirring to avoid burning.
5. Remove from heat. Cool completely. - Grind to a fine Powder using a small Dry Grinder.
6. Add all the freshly ground Spices, Salt, Ginger Powder & the Red Chilli Paste to the Yogurt. Whisk well. Set aside.
7. Wash the Potatoes & Pressure cook for 3 minutes on high. Let the pressure release on it’s own.
8. Peel the Potatoes. Prick them all around with a fork.
9. Heat enough oil in a Wok for deep frying. - Fry the Potatoes over medium heat until perfectly golden from all sides.
10. Remove in a plate lined with absorbent paper towels. Set aside.
11. Smoke Mustard Oil in a Wok. - Reduce heat to low. - Tip in the Asafoetida, Kashmiri Mirch Powder & Turmeric. Stir for 30 seconds. - Remove from heat. Let it cool down.
12. Add 1.5-2 cups water. Stir. - Turn the heat on now.
13. Let it come to a rolling boil. Let it boil for 2-3 minutes.
14. Add the Yogurt & Chilli mixture. - Cook for 3-4 minutes over low heat. - Keep stirring to avoid curdling of the Yogurt.
15. Add the fried Potatoes. - Cook covered over low heat for 8-10 minutes. - Now, flip the Potatoes. - Cook for another 8-10 minutes, covered.
16. Garnish with Coriander leaves. - - Serve hot with Roti, Parantha, Rice. - - Enjoy!
17. Combine the four & 1 teaspoon cooking oil in a large bowl. Make a well in the middle.Add a little water. (Add water little by little as required). - - Make a pliable dough. Keep it covered until you are ready to cook.
18. (B) To make the Dough:
19. Combine the four & 1 teaspoon cooking oil in a large bowl. Make a well in the middle.Add a little water. (Add water little by little as required). - - Make a pliable dough. Keep it covered until you are ready to cook.
20. (C) To make the Rotis:
21. Make lemon sized balls of the dough. Flatten between your palms to make thick disks. - Dredge in dry flour & roll out about 6 inches in diameter with minimal & equal pressure with the help of a rolling pin.
22. Place on a hot Tawa/Griddle or Pan. Roast for a couple of minutes flipping a few times.
23. When light brown spots appear on top of the Roti. Place it on top of a Roti ring or directly on open flame with the help of tongs. Cook until the Roti fluffs up.
24. Remove on a plate lined with a paper napkin. Apply Desi Ghee if you wish to. Make the rest of the Rotis the same way.

As simple as that Steps to Make Kashmiri Dum Aaloo With Roti

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