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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.