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Dum Aloo Kashmiri

Jan-24-2017
Debashri Chatterji
20 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Dum Aloo Kashmiri RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Jammu and Kashmir
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. Baby potatoes 1 kg
  2. Haldi 1 tsp
  3. Kashmiri lal mirch powder 1 tsp
  4. Dhania powder 2 tsp
  5. Yoghurt 1.5 cup
  6. Tomatoes 1 large
  7. Khade masale (laung, cardamom,jeera,dalchini) 2 to 3 each
  8. Onion 2 medium
  9. salt as per taste

Instructions

  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 (2)  

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Piyali Moitra
Apr-14-2017
Piyali Moitra   Apr-14-2017

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

Andrea Srivastava
Jan-24-2017
Andrea Srivastava   Jan-24-2017

Wonderful! Please share image as well

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