Take a pan and add a few Kashmiri dried red chillies, few cumin seeds, black cardamom, black pepper and roast them for a few minutes.
Once they turn aromatic, take them out and grind them to a nice fine powder.
Now in a bowl add the grinded masala and add hing, coriander powder, turmeric and red chilli powder mix all of it and add some mustard oil to it and combine everything.
Your special Tikki masala is ready.
For Dum Aloo:
Take a bowl of baby potatoes and peel them off.
Now pierce them from all the edges so that the potatoes can be evenly cooked from all the sides.
Now take a big pan, put a generous amount of Mustard oil and fry the potatoes till golden brown.
Now take the potatoes out in a bowl and keep them aside.
Now take a small bowl and make a watery masala paste.
Put Kashmiri Red Chilli powder, hing and Tikki masala.
Add some water and make a nice fine paste.
Now put this watery paste in the pan and sauté for some time.
Now add the yoghurt and stir continuously till it’s cooked.
Now add green chilli, ginger, salt and tomato puree.
Mix everything well and cover the lid till it is cooked.
Once the masala is cooked add water and fried potatoes and again cover the lid. Cook it in low flame for 10 minutes.
After 10 minutes, add dried ginger powder and fennel seed powder and chopped coriander leaves and mix everything.
Your delicious Kashmiri Dum Aloo is ready.
Garnish with chopped green chilli, ginger juliennes and coriander leaves.
