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Kashmiri Dum Aloo/ Baby Potato in Spicy Yogurt Gravy

Nov-22-2015
Poonam Bachhav
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kashmiri Dum Aloo/ Baby Potato in Spicy Yogurt Gravy RECIPE

Dum Oluv or Dum Aloo is one of the most famous dishes of Kashmiri food for vegetarians. It is cooked with yogurt, ginger powder, fennel and other hot spices to give it a unique flavour and aroma. The Kashmiri Dum Aloo is a mouth watering vegetable recipe with boiled potatoes cooked in a delicious gravy under pressure or dum. This authentic and classical dish is rich and subtly spiced and is served during special parties and served with naan or parathas.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Jammu and Kashmir
  • Simmering
  • Boiling
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 8-10 Baby Potatoes
  2. 2-3 Kashmiri Red Chilies
  3. 4-5 tsp beaten Yogurt/ Curd
  4. 3 tsp Cashew nut paste
  5. 1 tsp Caraway seeds
  6. 1 tsp Cumin Coriander powder
  7. 2 tsp roasted and powdered Fennel seeds
  8. 1/4 tsp Hing Powder
  9. a pinch of nutmeg powder
  10. 1/4 tsp Dry Ginger Powder
  11. 2 tsp freshly made Kashmiri garam masala
  12. 3-4 tsp Ghee
  13. 1 tsp sugar
  14. Salt to taste

Instructions

  1. To make the kashmiri garam masala, dry roast the following spices and grind them to a powder form- Star Anise-1, Cinnamon- 1 inch stick, Caraway seeds 1 tsp, Cloves-2, Black Pepper Corn-2 to 3 and Bay leaf-1.
  2. Rinse the baby potatoes well and par boil them. Remove the skin and prick them with fork from all sides, keep them aside. (I have not fried the potatoes, you may deep fry after pricking them.)
  3. Soak the kashmiri red chilies in water for 10 minutes and grind them to a fine paste in a grinder. In a mixing bowl take the curd, add the chili paste, sugar, salt, nutmeg, dry ginger and cumin-coriander powder and mix well. Keep aside.
  4. In a pan, heat the ghee, add caraway seeds, hing and fennel powder. Add 1 and 1/2 cup water, while its boiling, stir in the curd mixture slowly and let it cook for 1 minute. Now add the cashew paste to the gravy and bring it to a boil.
  5. Add the boiled baby potatoes into the gravy, mix and cover the pan tightly such that no steam escapes, simmer the gravy for 7-10 minutes. At the end add the kashmiri garam masala, mix and turn off the flame.
  6. Garnish with coriander and serve hot with naan, paratha or any rice dish of your choice.

Reviews (5)  

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Manjushree Sooraj
Dec-04-2016
Manjushree Sooraj   Dec-04-2016

saheda vohra
Jun-26-2016
saheda vohra   Jun-26-2016

please also share the recipe of Kashmiri garam masala

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