Shahi Aloo Dum, or Rich Baby Potato Curry is one of the simplest & most delicious recipes. Be it Punjabi Style, Bengali Style, Delhi Style, Kashmiri Style or Home Style, any-where this dish went, people adapted to their taste-buds. Today, we're making this Indian Curry in Kashmiri Style. So this Kashmiri Style Shahi Aloo Dum that we eat in the Restaurants is in the channel today, try it out in your kitchen & share with us how it goes for you!Subscribe to #seesomethingnew: http://goo.gl/Pw8vy7 Follow CookingShooking on Instagram @Cooking.ShookingBusiness Emails -
[email protected]CookingShooking Merchandise: https://goo.gl/Povt0Ingredients:3 Tbsp - Mustard Oil½ tsp - Jeera3 tbsp - Crushed Cashewnuts 1 tbsp - Besan1 tsp - Fennel powder1 tsp - Coriander powder,1 tsp - Red chili½ tsp - Garam masala, ½ tsp cumin powder½ tsp - Haldi¼ tsp - Clove Powder¼ tsp - Kasoori methi1/8 tsp - Asafoetida1 - finely chopped tomato1 tsp - Salt1/2 cup - Dahi25 - Baby Potatoes, boiled, peeled, prickedMethod:• To begin with, Heat up a pan, add in 2-3 tbsp of mustard oil. Once it starts smoking, lower the flame and add in - cumin seeds, green chili, cashews, gram flour, fennel seeds, kasoori methi, garam masala, cumin powder, clove powder, coriander powder, red chili powder, asafoetida, turmeric powder. • Stir and roast the spices for 2-3 mins, add in 1 chopped tomato & salt, cook till mushy.• Pour in 1/2 cup of curd and stir continuously. Cook this mixture well in low flame until oil starts separating. • Add in the potatoes and stir fry for 3-4 minutes.• Add water to make a watery gravy and get to a boil. Medium flame until it starts boiling, after which we will cover and cook for 10-12 minutes in low flame.• Serve Hot!Website: http://www.cookingshooking.com | http://www.cookingshooking.inFb: http://www.fb.com/cookingshookingBlog: http://www.cooknshook.blogspot.com