Dum Aloo Kashmiri | How to make Dum Aloo Kashmiri

By debashri chatterji  |  24th Jan 2017  |  
4 from 2 reviews Rate It!
  • Dum Aloo Kashmiri, How to make Dum Aloo Kashmiri
Dum Aloo Kashmiriby debashri chatterji
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

197

2

About Dum Aloo Kashmiri Recipe

Baby Potatoes boiled and fried. Cooked in yoghurt and cashewnut based gravy, very flavourful.

Dum Aloo Kashmiri is a popular aromatic and delicious dish. You can try making this amazing Dum Aloo Kashmiri in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Dum Aloo Kashmiri by debashri chatterji has detailed steps with pictures so you can easily learn how to cook Dum Aloo Kashmiri at home without any difficulty. Dum Aloo Kashmiri is enjoyed by everyone and can be served on special occasions. The flavours of the Dum Aloo Kashmiri would satiate your taste buds. You must try making Dum Aloo Kashmiri this weekend. Share your Dum Aloo Kashmiri cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like debashri chatterji for inputs. In case you have any queries for Dum Aloo Kashmiri you can comment on the recipe page to connect with the debashri chatterji. You can also rate the Dum Aloo Kashmiri and give feedback.

Dum Aloo Kashmiri

Ingredients to make Dum Aloo Kashmiri

  • Baby potatoes 1 kg
  • haldi 1 tsp
  • Kashmiri lal mirch powder 1 tsp
  • dhania powder 2 tsp
  • yoghurt 1.5 cup
  • tomatoes 1 large
  • Khade masale (laung, cardamom,jeera,dalchini) 2 to 3 each
  • onion 2 medium
  • salt as per taste

How to make Dum Aloo Kashmiri

  1. Boil the baby potatoes with some salt. Once boiled peel the potatoes and prick it with fork
  2. Add oil in kadhai and add haldi and kashmiri lal mirch powder. Add the boiled potatoes in batches and fry till golden brown. Keep aside.
  3. Reduce the oil and add jeera, khade masale, once they begin to crackle, add finely chopped onions and fry till they turn transparent. Add tomato and fry till fat separates. Add cashewnuts and fry. Turn off the flame and let it cool. Make a paste of this masala without adding water.
  4. In a kadhai, add oil. Once hot, add bay leaf and jeera. Add the masala paste and fry. Add haldi, lal mirch powder, dhania powder and garam masala. Add salt and yoghurt and mix. Add water and boil till desired consistency is achieved. Add the fried potatoes and let it cook on low flame for 15 min covered.
  5. Garnish with fresh coriander.

Reviews for Dum Aloo Kashmiri (2)

Piyali Moitra2 years ago

How many cashew nuts are required? It's not mentioned in the ingredients list.
Reply

Andrea Srivastava2 years ago

Wonderful! Please share image as well
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