Kashmiri Dum Aloo Recipe

Instructions:

For Kashmiri Dum Aloo:

• Boil the baby potatoes until they are fork-tender. Drain and let them cool slightly. Once cooled, peel the potatoes and prick them with a fork.
• Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown. 
• Add ginger and garlic paste to the pan and cook for a minute until the raw smell disappears.
• Add the tomato puree and cook until the oil separates from the masala. 
• Stir in the Kashmiri red chili powder, turmeric powder, ground coriander, ground cumin, garam masala, and salt. Cook the spices for a couple of minutes. 
• Add the boiled baby potatoes to the pan and mix well with the masala. 
• Pour in the water and bring the gravy to a gentle simmer. Cover the pan with a lid and let it cook for 15-20 minutes on low heat until the potatoes absorb the flavors. 
• Once the potatoes are cooked through and the gravy has thickened, stir in the fresh cream. 
• Garnish with chopped coriander leaves before serving. 

For Naan:

• In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. 
• In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture, yogurt, and oil.
• Gradually knead the mixture into a soft and smooth dough. Cover the dough with a damp cloth and let it rest in a warm place for about an hour, or until it doubles in size. 
• Once the dough has risen, divide it into equal portions and roll each portion into an oval or round shape.
• Heat a skillet or tawa over medium-high heat. Place the rolled naan on the hot skillet and cook until bubbles start to form on the surface. 
• Flip the naan and cook the other side until golden brown spots appear. 
• Brush the cooked naan with butter before serving.