Dum Aloo Kashmiri Recipes

Steps:

• Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix raisins, potato scoopings, cashew, cream, paneer salt. Stuff into potato hollows. Keep aside.
• Heat oil, add chopped onion, stir fry till brown, drain, keep aside. Stir fry capsicum till done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3 minutes. Add puree, masalas and yogurt simmer for 3-4 minutes. Add water, sugar, salt, bring to a boil, simmer for 5 minutes.
• Use a heavy copper or steel pot. Grease inside with ghee or oil. Place the potatoes in it. Pour gravy over them. Sprinkle the onions and capsicums. Place a well fitting lid so that the container is well sealed. Place in the oven on slow for 20-25 minutes.
• Garnish with chopped coriander.
• Note:.
• For those who cannot 'dum' the potatoes, place similarly in a casserole. Cover with foil and bake in oven at 200C for 20 minutes.

Steps:

• Fry potatoes in oil, drain and keep aside.
• Now prepare the gravy.
• For this, take red chilli paste in a bowl.
• Add ginger-garlic paste and some water.
• Add almond paste and onion paste and mix with a spoon.
• Put 1 1/2 tbsp oil in a pan.
• Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder.
• Saute till all these masalas are cooked.
• Add onion-almond paste and some water.
• Add tomato puree and some water.
• Add salt.
• Prick the potatoes all over and add to the gravy.
• Cover and cook for about 15 minutes on low flame.
• Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha!