Wash and scrub baby potatoes in cold running water
Boil them with salt until half cooked
Pierce the potatoes with toothpick to allow the sauce or gravy to seep and absorb all the masalas and flavours.
Heat oil or ghee in a pan; deep-fry the potatoes until golden brown, and crisp on outside.
Once the potatoes start to float, take them out on a tissue paper to absorb excess oil.
In a separate pan, heat ghee and add tomato puree.
Add Cee Pee dum aloo masala and sauté it until they are roasted.
In a bowl whisk yogurt and add the sautéed tomato and spice paste. It prevents yogurt from curdling.
Put it back on flame and add water, sugar and salt according to taste.
Bring it to boil.
Add fried potatoes, lower the flame, and cover it with a lid and cook for another 5-7 minutes.
Check whether potatoes are soft and spongy, and gravy is creamy and thick. It thickens more once cooled.
Garnish with dried kasoori methi and serve hot with jeera rice, plain basmati rice, naan, laccha paratha, or other breads.
Tips and Tricks
When it comes to secret recipes, there are always some tricks and tips that makes all the difference in the flavour and texture of a dish. While preparing this delectable Kashmir dish, you need to keep in mind certain points.
In restaurant, the potatoes are deep fried, which gives them melt-in-the-mouth flavours and texture. The same cannot be achieved at home.
To make a healthy yet delicious version at home, parboil the potato and then shallow fry them to get crispy golden-brown skin.
Ensure to cook the dish in Dum to make aloo flavoursome and lip smacking.
To get the brilliant authentic Kashmiri flavours, Buy Dum Aloo Masala online by Cee Pee and savor each bite with the flavors of the valley at the convenience of your home.
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