Dum Aloo (Kashmiri Style)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/2 kg - medium sized potatoes (take the size of an Indian egg)
  • 3 tbsp - mustard oil
  • a tsp - asafetida powder
  • 2 to 3 cloves
  • 1/2 tsp - shah jeera
  • 250 g - curds
  • 2 to 3 tsp - red chilli powder
  • 1 to 2 cups - water
  • 3/4 tsp - dry ginger powder (sounth powder)
  • 1 tbsp - fennel powder
  • 1 tbsp - coriander powder
  • 1 tbsp - cumin seed powder
  • 1 tsp - garam masala powder
  • 2 black cardamoms (peeled)
  • 2 tbsp - finely chopped coriander leaves (to garnish)
  • mustard oil for deep frying
  • salt to taste

How to Make Dum Aloo (Kashmiri Style)

  • Boil the potatoes till two whistles.
  • The potatoes should be done but firm. Cool and peel them.
  • Prick the potatoes unevenly and apply salt. Keep aside for 10 minutes.
  • Meanwhile heat mustard oil for deep frying the potatoes to a smoking point and cool.
  • Heat oil again and deep fry the potatoes till golden on a medium flame.
  • In a kadai heat 2 tbsp oil, add asafoetida powder, cloves and shah zeera.
  • Fry for a couple of seconds. Add beaten curd and keep stirring gently till the oil separates.
  • Simmer. Add red chilli powder and mix. Add the fried potatoes, some water i.e. the water should be some level as that of the potatoes.
  • Mix well. Add salt , dry ginger powder, fennel powder coriander powder, cumin seed powder, garam masala powder and black cardamoms.
  • Give one boil. Cover and cook on a low flame till the potatoes are well mixed with the masalas.
  • Serve garnished with finely chopped coriander leaves.
  • Serve with hot phulkas.

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