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Explore Dum Aloo Recipe | आसान कश्मीरी दम आलू | No Onion No Garlic Recipe | Chef Sanjyot Keer with 1,348,455 views, 19,118 likes, and 720 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Dum Aloo Prep time: 10-15 minutes Cooking time: 35-40 minutes Serves: 4-5 people Ingredients: POTATO | आलू 500 GRAMS (SMALL & ROUND) WATER | पानी AS REQUIRED SALT | नमक A PINCH MUSTARD OIL | सरसों का तेल AS REQUIRED BLACK CARDAMOM | बड़ी इलायची 2 NOS. GREEN CARDAMOM | हरी इलायची 4 NOS. CINNAMON | दालचीनी 2 INCH. CUMIN SEEDS | जीरा 1/2 TSP BAY LEAF | तेज पत्ता 2 NOS. CLOVES | लौंग 4-5 NOS. KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP HOT WATER | गरम पानी AS REQUIRED ASAFOETIDA | हींग 1 TSP FENNEL SEED POWDER | सौंफ का पाउडर 2 TBSP GINGER POWDER | सौंठ का पाउडर 1 TSP SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED Method: Add the potatoes in a pressure cooker followed by plenty of water & a pinch of salt, pressure cook the potatoes over high flame for 1 whistle only then switch off the flame & let the cooker de-pressurize naturally. Further take the potatoes out from the cooker & peel them once cooled, then poke holes into the potatoes using a fork or a toothpick, this will help them to fry properly. To fry the potatoes set a kadhai over the flame & add ample amount of mustard oil in it, the oil should be enough to partially cover the potatoes when you add them. Switch on the flame to high & heat the oil until it reaches its smoking point then lower the flame & allow the oil to cool down slightly. Further add the potatoes & fry them without stirring initially so that they start turning slightly golden from the bottom, then stir & fry them over medium high flame until they turn golden & crispy from all sides. Once fried, transfer the potatoes into a sieve & let them cool down, poke the potatoes again using a toothpick or a fork, this will help the spices & gravy to seep into the potatoes so that they become flavorful from the inside, your fried potatoes for dum aloo are ready. In a mortar add the black cardamom, green cardamom & cinnamon stick & pound them very slightly so that the cardamom pods break open & the cinnamon stick breaks. Further take some oil out from the kadhai to make the gravy & heat the oil in the kadhai. Add the cumin seeds, bay leaf, cloves & the crushed spices, mix the kashmiri red chilli powder & hot water in a separate bowl & add the paste, stir well & cook the spices & the kashmiri red chilli powder for 1-2 minutes over low flame. Further add asafoetida, fennel seed powder & ginger powder, stir well & cook for 3 minutes over medium flame. Then add the fried potatoes along with salt to taste & stir well, make sure you turn the flame to medium high at this stage & cook the potatoes for 3-4 minutes. Add hot water only till the surface of the potatoes & bring it to a boil. Once the gravy comes to a boil, cover the kadhai with a lid & place some weight on the lid, you can also use foil paper to cover the kadhai for dum cooking. Cook the dum aloo over low flame for 20-25 minutes. Once cooked take off the lid, you’ll see that the gravy has reduced, authentic dum aloo’s gravy is thick but you can adjust the consistency as per your preference, taste & adjust seasoning accordingly. Your authentic, delicious & easy dum aloo is ready, serve it hot with rice. #YFL #SanjyotKeer #dumaloo The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Aloo process 0:54 Khade masale & cooking 5:03 Plating 9:21 Outro 9:54

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