Kashmiri Dum Aloo ( No Onion And No Garlic Recipe )

Ingredients :

1. Baby Potato - 300 gm

2. Salt  To Taste

3. Sugar  - 1/2  Tea Spoon ( optional )

4. Whisked  Curd - 1 Cup

5. Tomato  Puree - 1/2 Cup

6. Dry Ginger  Paste - 2 Tea  Spoon

7. Whole Cumin Paste - 2 Tea Spoon

8. Whole  coriander  paste  - 2  Tea Spoon

9. Kashmiri Dry Red Chili Paste  - 3 Table Spoon ( For Color )

10. Dry Red Chili  Powder -   2  Tea Spoon

11 . Asafoetida - Pinch

12. Fennel Paste - 1 Tea Spoon

13. Mustard Oil As Required

Methods :

1. Step - 1 ,  Take  a pressure cooker . Now  add potato and add salt  1/3  tea spoon . Cover  and close the lid .  Pressure cook for  1 - 2 whistles  or until  potatoes  are soft  and tender . Keep aside  for  15 minutes . Allow it to  cool . After 15 minutes , when all pressure  will be released . Then open the cooker cover . The  water is drained  out  and strain the water .  Boiled  potatoes  peel  them . Transfer to a bowl . Potato prick them with fork  and keep aside .

2. Step - 2 , Take a wok . Then add oil . Heat  for oil 2 - 3 minutes .  When oil hot and smoking . Then  add  asafoetida  and stir for few seconds . Then add  boiled  potato  and salt  to taste . Saute  for  5 minutes . Then add  sugar and  turmeric powder . Mix well . Keep stirring .  Then  add  whisk curd and saute for 2 minutes . Next add  fennel paste  1 tea spoon , tomato puree  1/2  cup ,  dry red chili paste  2 tea spoon , kashmiri dry red chili paste  3 table spoon , whole cumin and  coriander  paste  2 table spoon ,  and  add  dry  ginger  paste  2 tea spoon   . Saute  for all spices  till oil separates . When oil completely separates . Then add 1 cup water . Simmer for 5 minutes . Cover it .

3. Step - 3 , After 5 minutes , open the cover . When the gravy is thicken . Potatoes are tender and soften . Then add 1 tea spoon garam masala powder . Mix well . Switch off the flame . Transfer to a serving bowl .

4. Serve hot .