Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 500 grams (20 to 22) baby potatoes; 3 to 3.5 cups water; ¼ teaspoon salt; 1 tablespoon kashmiri red chili powder ((or deghi mirch), mixed with 2 tablespoons water); ½ tablespoon ginger powder ((ground ginger)); 1 tablespoon fennel powder ((ground fennel)); 1 teaspoon caraway seeds ((shahi jeera)); 1 inch cinnamon; 3 cloves; 1 black cardamom; 4 to 5 black peppercorns; 1 green cardamom (- optional); 6 tablespoons Curd (- full fat and fresh, beaten or whisked till smooth, (yogurt)); 1¼ to 1½ cups water (- add as required); ¾ cup mustard oil (- for frying potatoes); 2 tablespoons mustard oil (- for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.); salt (as required); 2 to 3 pinches caraway seeds ((shahi jeera), for garnish - optional)

Instructions

Prep:30minCook:20min

Kashmiri Dum Aloo is a flavorful, spicy, tangy and robust recipe of baby potatoes slow cooked in a yogurt based gravy or sauce. The recipe is spicy and made without onion and garlic. This authentic and popular dish from the Kashmiri Pandit cuisine made with baby potatoes fried in mustard oil, includes spices, both whole and ground; together with fresh curd (yogurt).

Updated at: Mon, 17 Mar 2025 02:06:04 GMT