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Kashmiri Dum Aloo

Jun-22-2018
Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kashmiri Dum Aloo RECIPE

This is a very popular signature dish of Kashmir, where potatoes are simmered in a yoghurt based gravy and cooked with an array of beautiful spices. Please note - there is no use of onion and garlic in this recipe. The dominant spices in this cuisine are the use of sonth (dry ginger powder), fennel powder, asafoetida and Kashmiri red chili powder. It can be had either with rice or any Indian bread.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Jammu and Kashmir
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 8-10 baby potatoes, boiled, peeled & pricked all over
  2. 2-3 tbsp. mustard oil
  3. 1 dry red chili, broken into half
  4. 2-3 green cardamoms
  5. 5-6 cloves
  6. 1/4 tsp. asafoetida (hing)
  7. 1 cup yoghurt, beaten
  8. 1 tsp. sonth (dry ginger powder)
  9. 1 tsp. red chili powder
  10. 1 tsp. roasted fennel powder
  11. 1 tsp. roasted cumin powder
  12. 1/2 tsp. garam masala powder
  13. salt to taste
  14. coriander leaves to garnish

Instructions

  1. Heat oil in a pan and shallow fry the potatoes till light golden in colour. Drain and keep aside. Add the fennel powder, sonth powder, red chili powder, cumin powder and salt to the yoghurt. Mix well keep aside.
  2. Temper the same oil with red chili, cardamom and cloves. After a few seconds add the asafoetida. Take off the flame and add the yoghurt mix.
  3. Drop in the fried potatoes and cook, covered on a low flame for 8-10 minutes. When done, sprinkle the garam masala powder. Serve, garnished with coriander leaves.

Reviews (1)  

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Sangeeta Arora
Jun-22-2018
Sangeeta Arora   Jun-22-2018

looks great

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