Kashmiri Dum Aloo
About Kashmiri Dum Aloo
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.
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Recipe Time & More
Ingredients
- 1 kg Baby Potatoes
- 6 Red Chillies (soak in warm water and grind them to a paste kashmiri)
- 2 cup Yogurt
- 1/4 cloves Powder .. 1/4 Tsp (powder)
- 2 Saunf (aniseed powder tsps)
- 1 tsp Ginger Powder (dry saunth)
- 1/2 tsp cardamom powder
- 1 tsp Roasted Cumin Powder
- 1/4 tsp red chili powder (or more if you like it spicy)
- 1 pinch Asafoetida (generous)
- 1/2 tsp Salt (check and add more if needed, or as per taste)
- 1 cup Oil (use mustard oil or desi ghee as needed fry and cook)
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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.
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Shobha Keshwani
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This looks so good! Appreciate the share.
This is perfect! Can’t wait to taste it.
This is wonderful! Can’t wait to taste it.