Kashmiri dum aloo is a spicy, flavoursome and loved by all. It pairs well with roti , naan or even jeera rice. This is a no onion garlic recipe, where the spices are cooked in a yoghurt gravy.
Baby potatoes 250 grams
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 inch cinnamon
5 green cardamom
6 red chilly
1 teaspoon kashmiri chilly powder
1/2 teaspoon dry ginger powder
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1 1/4 cup curd
2 tsp oil + oil for frying
Wash and boil the potatoes in pressure cooker for one whistle. Once the pressure releases, peel the skin and deep fry them in oil. Remove them on an absorbent paper, later, poke them with a fork.
Soak the red chilly in hot water for half an hour. Make a paste of it.
Dry roast coriander seeds, cumin, fennel, cloves and cardamom for two to three minutes. Once it cools, make a powder.
Whisk the curds, add the paste and ground powder to it.
Heat oil in a pan, preferably use mustard oil. Add asafoetida, turmeric powder, ginger powder and chilly powder. Put the curd mixture into it, mix well, add water and salt to it. Let cook for sometime.
Put the fried potatoes, cover and let cook for 10-15 minutes.
- If you want more spicy, add some more chilly powder and increase the quantity of red chilly to 8.
- This is a no onion garlic recipe.
- Use mustard oil for preparing the dish, it gives a good taste.
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