Name: Kashmiri Dum Aloo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Baby potatoes .. 1 kg; Kashmiri red chillies ... 6-8 (soak in warm water and grind them to a paste); Yogurt ..... 2 cups; cloves powder .. 1/4 tsp; Aniseed / saunf powder .... 2 tsps; Dry ginger powder / saunth .. 1 tsp; Green cardamom powder .. 1/2 tsp'; Roasted cumin powder ..... 1 tsp; Red chilli powder .. 1/4 tsp or more if you like it spicy; Asafoetida .. a generous pinch; Salt . .. 1/2 tsp (check and add more if needed); Oil ... 1 cup as needed to fry and cook. (use mustard oil or desi ghee)

Explore

Recipes

This is a traditional recipe from Kashmir, baby potatoes simmered with yogurt and spices. This curry tastes better when cooked with mustard oil or desi ghee (clarified butter) . It is a perfect party dish and can be served with rice or rotis.

Prep Time 10

Cook Time 20

Total Time 30

Served AsDinner, Lunch

CuisineKashmiri

Servings

Ingredients

Instructions

▢
Boil the potatoes until half done. Cool and peel them.
▢
Heat oil in a pan and deep fry the potatoes until golden brown. If you are using a little bigger sized potatoes, prick them with a fork.
▢
Mix the ground chilli paste , spice powders ( except asafoetida) and salt with the yogurt.
▢
Heat a little oil in a pan and add asafoetida. When you get the aroma, add a cup of water, little salt and bring to a boil. Stir in the yogurt with spices and mix well.
▢
Tip in the fried potatoes and simmer to cook until done.