Kashmiri Dum Aloo can also be made in microwave. Ingredients: Baby Potatoes - 18 to 20 Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder. Curd - 2 cups unsour. Oil to deep fry Cardamom powder - 1/2 tsp (optional) Dry ginger powder - 1 tsp Fennel Powder - 2 tbsp Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated) Clove - 2 nos Asafodeita - a pinch Roasted Cumin powder - 1/2 tsp Garam Masala powder - 1/2 tsp Salt to taste Method to make Kashmiri Dum Aloo in Microwave: Wash and pierce the potatoes with fork. Micro high the potatoes for about 5 to 7 mins by placing the potatoes directly on the turn table. Make a paste of Kashmiri chillies and whip it with the curd. In a microwave glass shallow container add 1 tsbp of oil and 1 tbsp of ghee for about a min. Add the curd paste and cover it with a lid and cook in microwave high for 3 mins and medium high for 4 mins. Add the potatoes and cook in micro high for about 4 to 5 minutes. |
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