Dum Aloo Kashmiri is on the top of the hot cooking recipes because of its taste and low fat content. This dish involves cutting holes in raw potatoes and stuffing them. Ingredients 1. Baby Potato - 1 kg 2. Oil - 100 ml 3. Tomato Puree - 750 g 4. Ginger-Garlic Paste - 100 g 5. Coriander Powder - 1 1/2 tsp Kashmiri Chilli Powder - 1 1/2 tsp Salt - as required 6. Curd - 200g Method Make holes on all the sides of the potatoes with a fork. Fry the potatoes in hot oil. Heat the oil and add ginger-garlic paste and fry until it turns brown. Add Tomato puree, Coriander powder, chilli powder, and salt and fry for some time. Add the fried potatoes to the curry and boil for 5 to 10 minutes on low flame. Beat the curd and add it to the curry. Mix well and keep down from the fire. Garnish with coriander leaves and serve hot.